Bioprocessing of Chicken Meat and Egg Processing Industries' Waste to Value‐Added Proteins and Peptides

Jain, Surangna; Dhakal, Damodar; Anal, Anil Kumar

doi:10.1002/9781118432921.ch16

Cited by 4 publications

(2 citation statements)

References 72 publications

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“…Meat is the essential element of food industry and its unutilised parts are supposed to be discarded as biowaste (Chen et al., 2020). It is worth noticing that an immense amount of eggshells and animal bones, as agriculture waste are produced and discarded every year (Jain et al., 2017). The slaughter and meat processing industry generates 130 billion animal bone residues worldwide per year (Hussain et al., 2021; Sharma et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

Liaqat

Ahmed

2022

Int J of Food Sci Tech

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Summary This study was aimed to develop Bio‐Cal instant jelly enriched with nano‐biogenic hydroxyapatite (HAp) that was extracted from chicken bone bio‐waste. For HAp preparation, collected sample was proceeded for washing, drying, grinding, sieving, sintering (750°C) and ultra‐sonication. Resultant HAp was characterised by spectroscopy techniques. The Fourier transform infrared spectroscopy (FTIR) peak of PO43‐ was visible at 1019.76 cm−1 in nano‐biogenic HAp that corresponds to existence of calcium salt. Particle size ranged from 100 to 800 nm, whereas calcium content was found 26.9 ± 0.09 ppm by Atomic absorption spectroscopy (AAS). Scanning electron microscopy (SEM) confirmed irregular agglomerated nano‐sized crystals while X‐Ray diffraction (XRD) presented crystalline behaviour at 2θ with intensity 213 a.u. The Ca/P ratio based on Laser‐induced breakdown spectroscopy (LIBS) analysis was 1.82. HAp was further used to develop Bio‐Cal instant jelly with four different formulations; 0%, 0.33%, 0.66% and 1%. Texture profile analysis (TPA) was done to determine cohesiveness, adhesiveness and elasticity of jelly, whereas viscosity ranged from 0.68 ± 0.01 to 0.89 ± 0.01 mm. pH of all formulations lied within the range of 5.52 ± 0.04 to 5.57 ± 0.01. The best acceptability of jelly was seen in ‘nano‐biogenic HAp‐A1’ formulation with mean 7.87 ± 0.35 that may play significant role in minimising calcium risk among end‐users.

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Section: Introductionmentioning

confidence: 99%

Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

Liaqat

Ahmed

2022

Int J of Food Sci Tech

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“…Egg liquid contains a lot of fat, protein and some fat-soluble impurities (Jain et al, 2017;Stoddard et al, 2017). Different cleanup methods for fipronil and its metabolites in egg matrix have been reported, including QuEChERS (Shi et al, 2017) and d-SPE (Guo et al, 2017;Zhang et al, 2016).…”

Section: Optimization Of Cleanupmentioning

confidence: 99%

Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS

Han¹,

Jin²,

Zhang³

et al. 2021

Food Sci Anim Resour

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A method for simultaneous detection of fipronil (F) and its metabolites fipronil desulfinyl (FD), fipronil sulfide (FS), fipronil sulfone (FSO) in chicken eggs was applied and validated. It includes SinChERS for sample preparation and UHPLC-MS/MS for chemical analysis. Results suggested that formic acid enhanced the recovery of 4 target residues and 1% supplementation to acetonitrile gained higher recoveries than that of 5%. SinChERS integrated extraction and clean-up steps into one, with shorter time (1.5 h) to operate and higher recoveries (97%~100%) than HLB, Envi-Carb-NH2 and QuEChERS, and it consumed the smallest volume of extracting solvent (10 mL) as QuEChERS. Quantitative analyses using external standard method suggested the linear ranges of 4 target compounds were 1~20 µg/L with R 2 >0.9947. The limit of detection (S/N>3) and quantification (S/N>10) were 0.3 μg/kg and 1 μg/kg. Recoveries ranged from 89.0% to 104.4%, and the relative standard deviations (n=6) at 1, 10, 20 μg/kg were lower than 6.03%. Thirty batches of domestic eggs (500 g each) were detected by the established SinChERS-based UHPLC-MS/MS and no target residues were detected in all samples.The method developed in this study is a rapid, sensitive, accurate and economic way for multi-residue analysis of fipronil and its metabolites in eggs.

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Valorization of an Abundant Slaughterhouse By-product as a Source of Highly Technofunctional and Antioxidant Protein Hydrolysates

Alves

Carpiné

Teixeira

et al. 2020

Waste Biomass Valor

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Bioprocessing of Chicken Meat and Egg Processing Industries' Waste to Value‐Added Proteins and Peptides

Cited by 4 publications

References 72 publications

Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS

Valorization of an Abundant Slaughterhouse By-product as a Source of Highly Technofunctional and Antioxidant Protein Hydrolysates

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