Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids

Chakka, Ashok Kumar; Muhammed, Ali; Sakhare, P. Z.; Bhaskar, N.

doi:10.1007/s12649-016-9756-1

Cited by 49 publications

(41 citation statements)

References 30 publications

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“…These studies focus on certain purposes such as the feasibility of collagen and gelatin extraction from poultry and determination of physicochemical properties (Almeida et al, 2013;Huda et al, 2013;Rafieian et al, 2015;Dewi;Yuliani, Awalsasi, & Jannah, 2019;Gál et al, 2020;Kim et al, 2020), rheological properties of PG (Mhd Sarbon et al, 2013;Abedinia et al, 2017;Yasin, Babji, & Norrakiah, 2017;Santana et al, 2020), as well as its emulsifying and foaming properties (H. Y. Kim, Song, et al, 2012;Du, Khiari, Pietrasik, & Betti, 2013;Rasli & Sarbon, 2015;Chakka, Muhammed, Sakhare, & Bhaskar, 2017)…”

Section: Chemical Physicochemical and Functional Properties Of Poultry Gelatinmentioning

confidence: 99%

“…Overall, in conducted studies, gelatins from chicken have higher concentrations of imino acids compared to mammalian gelatins and duck gelatins (such as Pekin duck), among which, hydroxyproline content of duck gelatins is higher than mammalian and chicken gelatins, but, proline content of chicken gelatins is higher than mammalian and duck gelatins. The proline and hydroxyproline contents are approximately 21-28% for CFG (Chakka et al, 2017), 22-30% for mammalian gelatins (Haug et al, 2004), 22-25% for warm-water fish gelatins (tilapia and Nile perch) (Jamilah & Harvinder, 2002;Weng, Zheng, & Su, 2014), and 17% for cold-water fish gelatin (cod) (M. Gómez-Guillén et al, 2002).…”

Section: Tablementioning

confidence: 99%

“…e DFG extracted using (4%) acetic acid (Y. H. Kuan et al, 2017). f DFG extracted using 1.5% acetic acid (Chakka et al, 2017). g Aspartic acid.…”

Section: Rheological Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

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

Abedinia

Nafchi

Sharifi

et al. 2020

Trends in Food Science & Technology

118

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Background: Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This has prompted scientists to look for non-mammal sources that closely resembles the desirable physicochemical, functional, and sensory characteristics of mammalian gelatins. Non-mammalian gelatin from poultry and fish by-products are also gaining importance in food industry. Over the past decade, poultry production has increased by about 37.34%. Poultry by-products have good potential for replacing mammalian sources for gelatin extraction. Scope and approach: This paper reviews in detail the fundamental properties of poultry gelatins (PG), including rheological, functional and physicochemical properties. This study provides a perspective on their potential food, pharmaceutical, medical and industrial applications. Key findings and conclusions: The highest quality PG was extracted through acid treatments. PG extracted in this way exhibited favorable rheological, fat replacement, film formation, foaming, emulsifying and sensory properties, and nutritional quality. PG films showed better barrier properties than mammal-origin gelatin, making them ideal for food and medical applications. The amino acids composition of PG, especially the imino acid and hydrophobic amino acids, which determine the physicochemical and functional properties of gelatin, are higher than gelatin obtained from mammals and fish that classifies them in the upper Bloom category.

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Section: Chemical Physicochemical and Functional Properties Of Poultry Gelatinmentioning

confidence: 99%

Section: Tablementioning

confidence: 99%

See 1 more Smart Citation

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

Abedinia

Nafchi

Sharifi

et al. 2020

Trends in Food Science & Technology

118

View full text Add to dashboard Cite

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“…Consequently, obtaining collagen and hydrolysates from this raw material would add considerable value to this waste. Some studies have shown promisingly the extraction of collagen and hydrolyzed from chicken slaughter residues, such as feet (Araújo et al, 2018;Chakka et al, 2017), skin (Aksun Tümerkan et al, 2019;Dechsle et al, 2016), bones (Dechsle et al, 2016), among others, however chicken CMS residue has not yet been explored.…”

Section: Introductionmentioning

confidence: 99%

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

et al. 2020

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Dbtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase  and Flavourzyme  enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase  , 36.11%, while using Flavourzyme  resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTOR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, O, OO and OOO. On the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks appeared between 800 and 1,200 cm-1. The disappearance of high molecular weight bands in the SDS-PAGE analysis also confirmed the hydrolysis of collagen. After the hydrolysis, the collagen presented reduced viscosity, the capacity to form foam, and foam stability. The emulsifying activity index was high in the hydrolysates in relation to the crude collagen. Thus, the use of Alcalase  and Flavourzyme  to obtain hydrolysates from collagen derived from chicken MSM residue was shown to be viable, and potentially useful for industrial applications.

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“…After the removal of soluble non-collagenous proteins and pigments, the feet are processed in an acidic environment using slightly stronger solutions (1.5–4.5%, v/v) of acetic acid, citric acid, or lactic acid at room temperature for 16–18 h. At moderate extraction temperatures (50–55 °C) and extraction times ranging from tens of minutes to hours, gelatine with a gel strength of 120–300 Bloom is prepared, which is comparable to commercial pork and fish gelatines. The disadvantage is the relatively low yields of the prepared gelatines, 6.0–14.5%, based on the dry weight of the source material [19,20]. After combined sulphuric acid and acetic acid treatment and 12-h extraction at 45 °C, 16% of high gel-strength gelatine (355 Bloom) can be obtained from chicken skins, which is more than in conventional commercial bovine gelatine [21].…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Preparation of Gelatines from Chicken Feet

et al. 2019

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In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding and separating soluble proteins and fat, the purified raw material was treated in water at pH 7.5 with the addition of endoprotease at 23 °C and after thorough washing with water at 80 °C, gelatine was extracted. By the suitable choice of process conditions, gelatine with high gel strength (220–320 bloom), low ash content (<2.0%) and viscosity of 3.5–7.3 mPa·s can be prepared. The extraction efficiency was 18–38%. The presented technology is innovative mainly by the enzymatic processing of the source raw material, which is economically, technologically, and environmentally beneficial for manufacturers. Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications.

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Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids

Cited by 49 publications

References 30 publications

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

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

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

Biotechnological Preparation of Gelatines from Chicken Feet

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