Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment

Erge, Aydın; Zorba, Ömer

doi:10.1016/j.lwt.2018.06.057

Cited by 28 publications

(38 citation statements)

References 23 publications

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“…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. According to Erge and Zorba, after demineralization of the raw material (24 h with 3% HCl at 10 °C), followed by alkaline conditioning of the demineralized MDCM residue in 2.9–3.4% NaOH for 48 h at room temperature and optimized water extraction conditions (105–183 min at 76–82 °C), 15.3% gelatin yield was achieved [ 24 ]. A similar yield of gelatin (16.0%) was recorded by Rammaya et al, who demineralized the starting material under the same conditions, conditioned with an alkaline method (4.0% NaOH, 72 h at room temperature) and extracted with water at pH 4.0 at 80 °C for 2 h [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…Studies are known to describe the preparation of gelatins from mechanically deboned chicken meat (MDCM) by-product. The conditioning of the starting material takes place in an alkaline medium or a combination of alkaline and acidic media; yields of extracted gelatins range from 6 to 16% depending on the extraction conditions [ 24 , 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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“…[2] By virtue of attractive advantages such as biocompatibility, hydrophilicity, nontoxicity, gelation, and low cost, [3] gelatin is widely used in food, [4] pharmaceutical, [5] and photographic industries [6] as a gelling agent, stabilizer, thickener, and emulsifier. [7,8] However, the production of gelatin is hampered by the issue of high pollution and long extraction time. Muralidharan et al [9] extracted gelatin from squid skin using a temperature-controlled water bath for 12 h. Badii and Howell [10] extracted gelatin from horse mackerel skin at 45°C overnight.…”

Section: Introductionmentioning

confidence: 99%

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

Liu

Dai

et al. 2019

International Journal of Food Properties

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In this study, we investigated the effect of microwave-assisted extraction (MAE) on the yield, structure, and properties of rabbit skin gelatin. Compared to water bath extraction gelatin, short-term (5-30 min) MAE gelatin had better gel properties, which formed gels at a slower rate due to destruction of more hydrogen bonds, but had more powerful triple helix-like structures after a sufficiently long maturity (16-18 h) since more high-molecular-weight subunits were retained. Scanning electron microscope showed that MAE could form numerous holes on the surface of gelatin. This study will be of great significance for high efficiency of gelatin extraction.

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“…Hydrophilic nature and swelling ability of solubilized collagen are used to minimize the dripping loss of frozen fish and meat products [ 207 ]. Moreover, for enhancing the sensory characteristics, collagenous materials are used widely in the food industry due to their gelling properties [ 208 ]. Apart from that, collagen and gelatin are utilized as wetting agents in food, pharmaceutical, and medical applications [ 8 , 9 ].…”

Section: Functional Properties Of Collagenmentioning

confidence: 99%

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

2020

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Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.

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Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment

Cited by 28 publications

References 23 publications

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

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

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

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