Isolation And Characterization Of Collagen From Chicken Feet

Edible hyaluronic acid‐rich burger separator discs prepared from slaughterhouse waste

“…in the study (Hashim et al, 2014). Lee et al (2015) also reported that the moisture content of chicken feet protein film with glycerol and sorbitol as plasticizer to be 10.17% and Hanani et al ( 2019) reported that the moisture content of a fish gelatin film was 11.05% (Hanani et al, 2019;Lee et al, 2015).…”

“…In another study, Li et al (2020), reports that the WVP of gelatin (type B) film to be 8.83 × 10 −11 g/s. Pa (Li et al, 2020) According to a study by Hashim et al (2014) the fat content of chicken feet was reported to be 3.9% (Hashim et al, 2014). The presence of lipids in the film structure resulted in a decrease in the WVP.…”

“…To date, waste from various animals has been used to produce edible films, but in this study, for the first time, aponeurotic fascia extract was used as a rich source of collagen and hyaluronic acid to prepare an edible film. Chicken and ovine by-products, such as chicken feet and ovine muscle fasciae, have considerable amounts of collagen and hyaluronic acids (Hashim et al, 2014).…”

Retracted: Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste

“…Pa (Li et al, 2020). According to Hashim et al (2014), the fat content of chicken feet is 3.9% (Hashim et al, 2014). The presence of lipids in the film structure resulted in a decrease in the WVP.…”

“…Due to hyaluronic acid's high price, it can be obtained from different sources to minimize its cost and improve films’ physicochemical properties. Chicken and ovine by‐products, such as chicken feet and ovine muscle fasciae, have considerable amounts of collagen and hyaluronic acids (Hashim et al., 2014 ).…”