Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Abstract

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

“…If we compare the yield and properties of gelatins prepared under optimal process conditions with the results of our previous research onto the processing of chicken and hen by-products into gelatins, the following can be stated. The yield of gelatins from MDCM by-product (30–32%) is more or less comparable with the yields of gelatins prepared from chicken paws (18–38%) [ 27 ] and from chicken heads (20–36%) [ 30 ]; depending on the conditions of their preparation. However, compared to the yield of gelatins prepared from hen paws (8–21%) [ 35 ], the yield of gelatins from MDCM by-product is much higher (1.5–4.0 times).…”

“…The results of gelatin yields from MDCM by-product are in certain cases lower; on the other hand, in certain cases higher, depending on the processing conditions, in comparison with the yields of gelatins prepared from chicken paws (18–38%) and from chicken heads (20–36%) using analogous biotechnological approach proposed by the authors [ 27 , 30 ]. From the available literature, it is possible to compare the results of gelatin yields from the same starting material treated with different processing methods as well.…”

“…However, the processing of residues from the production of MDCM into gelatins is not currently implemented in industrial practice as there are still a very limited number of studies dealing with this issue; in addition, the procedures for processing the raw material are based on the use of acids or bases, which represents a certain burden on the environment. Our research group has been focusing on development of biotechnological processes for valorization of solid poultry by-products (especially chicken paws, heads, stomachs and skins) rich in proteins, particularly collagen, and the subsequent use of prepared collagen products (gelatins and hydrolysates) in food and cosmetic applications [ 27 , 28 , 29 , 30 ]. The aim of this manuscript is to verify the possibilities of processing MDCM by-product into gelatins with enzymatic treatment of the starting material, which has not been used for these purposes so far.…”

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

“…D. Liu, Lin, and Chen (2001) and Huda, Seow, Normawati, and Aisyah (2013) reported that the collagen contents in the chicken and duck feet were 30.74% and 28.37% (wet basis), respectively, which are comparable to that extracted from fish waste material include skin, bone and fins with average of 50% (dry basis or 33.3% wet basis) reported by Nagai and Suzuki (2000). Jun, Lee, Lee, and Kim (2000) studied the feasibility of using chicken feet to replace cow hides, moreover, a number of studies were focused on poultry skins (Cliche, Amiot, Avezard, & Gariepy, 2003;Mhd Sarbon et al, 2013;Bichukale et al, 2018;Kim et al, 2020), feet (Almeida, da Silva Lannes, Calarge, de Brito Farias, & Santana, 2012;Yeo, Song, Ham, He, & Kim, 2013;Widyasari & Rawdkuen, 2014;Kuan, Nafchi, Huda, Ariffin, & Karim, 2016;Abedinia, Ariffin, Huda, & Nafchi, 2017), bones (Haroun, Beherei, & El-Ghaffar, 2010;Bichukale et al, 2018;Dewi;Yuliani, Awalsasi, & Jannah, 2019;Yuliani, Maunatin, Jannah, & Fauziyyah, 2019), mechanically deboned residue (Fonkwe & Singh, 1997;Rammaya, Ying, & Babji, 2012;Rafieian et al, 2013;Rafieian, Keramat, & Shahedi, 2015) and processing by-product (Almeida, da Silva, da Silva Lannes, de Brito Farias, & Santana, 2013;Gál et al, 2020) to develop gelatin as an alternative source for mammalian gelatin.…”

“…However, Dewi Yuliani, Maunatin, Jannah, and Fauziyyah (2019) obtained gelatin with favorable physicochemical properties from broiler chicken bones using different concentrations and treatment times of 8-10% phosphoric acid. (Gál et al, 2020), (Ee et al, 2019) Chicken deboned residue (Masood & Chen, 1995), (Rammaya et al, 2012), ( Rafieian et al, 2013), (Rafieian et al, 2015), (Erge & Zorba, 2018) Turkey deboned residue Fonkwe and Singh (1997) Chicken feet (Jun et al, 2000), (Almeida et al, 2012), (Rahman & Jamalulail, 2012), (Almeida et al, 2013), ( Almeida et al, 2013), (Choe & Kim, 2018) ( Saenmuang et al, 2019), (Santana et al, 2020) Duck feet (Yeo et al, 2013), (Park et al, 2013), (Y. H. Kuan, Nafchi, Huda, Ariffin, & Karim, 2017), (Abedinia et al, 2017) Bovine hide splits are ordinarily treated with acid for 48-72 h. It must be noticed that ensuing the acid conditioning, the extraction, likewise, is completed in an acid condition. After this treatment, pH is expanded to 2-4 by including alkali.…”