DEEP PROCESSING OF COLLAGEN-RICH POULTRY PRODUCTS FOR DIFFERENT USE (review)

Abstract

The competitiveness of meat processing technologies requires deep processing of protein containing raw materials including low-value wastes and by-products of meat processing. The connective tissues after animal and poultry meat processing can reach 16 % of initial carcass weight and hence the reasonable utilization of these resources is reasonable. Low-value by-products can be transformed to protein products via hydrolysis resulting in the preparations of isolated collagen-rich high-purity proteins with key functional and technological properties for food, feed, medical, and cosmetic industries. Chicken skin (J. Stachowiac et al., 2004), necks and bones (M.I. Kremnevskaya et al., 2016; P.F. De Almeida et al., 2013), trachea of chickens, ducks and ostriches (T. Jaroenviriyapap et al., 2009) were studied as secondary collagen-rich raw materials. The most common techniques of collagen extraction are acidic and high-temperature hydrolysis (K.A.

Biotechnological transformation of raw materials with reduced technological properties by proteolytic preparations of various origins

“…The objects of the study were products obtained as a result of meat raw material veining -veins, tendons and fascia obtained from bovine carcasses. Collagen obtained in this way was kept in a solution of NaCl with a density of 1,2 g/sm 3 for 2 hours at a liquid coefficient of 2 and solution temperature not higher than 15 о С. After removing the solution, the collagen was soaked in water-alcoholic solution (purified water:ethanol 3:2) for 5 hours at a liquid coefficient of 2 and solution temperature not higher than 15 о С.…”

“…The amount of connective tissue obtained in the processing of meat carcasses is in average 16%. The use of this type of raw materials in the production of meat products in the form of protein stabilizers allows to save up to 20% of the basic raw materials, while improving the technological indicators of the product, such as losses during heat treatment [3]. Connective tissue proteins can be used as food ingredients due to their high water-holding capacity and viscosity, ability to swell and form stable gels [4,5].…”

Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors

“…Poultry legs, skin, neck, and bones are used to isolate collagen proteins (Fisinin et al, 2017). High-quality gelatin can be obtained from chicken legs (Almeida et al, 2013).…”

A Substitute for Fishmeal in the Diet of Broiler Chicks

“…However, the digestibility of native keratin for poultry is lower than 16% [2]; it should be preliminary processed to destroy the native structure of the keratin and make it available for the endogenous proteases of the digestive tract in broilers [3,4]. The prospective technology for this processing is two-stage hydrolysis involving short-termintense thermal treatment and subsequent enzymatic hydrolysis; this technology results in easily digestible protein additives for broilers [5].…”