Techno-economic assessment of collagen casings waste management

Maroušek, Josef; Maroušková, Anna; Myšková, Kateřina; Váchal, Jan; Vochоzka, Marek; Žák, Jaroslav

doi:10.1007/s13762-015-0840-z

Cited by 51 publications

(16 citation statements)

References 11 publications

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“…Kolagen adalah protein dengan struktur berserat yang merupakan komponen utama matriks ekstraseluler suatu organisme hidup yang berjumlah 25-30% dari total protein dan berperan penting dalam menjaga integritas struktur biologis beberapa jaringan (Marousek et al 2015;Schmidt et al 2016). Pemanfaatan ekstrak kolagen diantaranya untuk industri kosmetik, farmasi (penyembuh luka), dan makanan karena kolagen memiliki sifat daya tarik (tensile strength) yang tinggi, antigenisitas rendah, dan biokompatibilitas yang baik.…”

Section: Pendahuluanunclassified

The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales

Romadhon

Kurniasih

2019

Jurnal PHPI

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Tilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pores

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Section: Pendahuluanunclassified

The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales

Romadhon

Kurniasih

2019

Jurnal PHPI

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“…The demand for sustainable fish has also gained increasing importance in the framework of political discourse on sustainable food systems. The institutional attention regarding sustainable fisheries is also related to the growing consumer interest in the dimensions of sustainability in food products [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

The Role of Credence Attributes in Consumer Choices of Sustainable Fish Products: A Review

et al. 2020

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This review aims to assess consumer choices of sustainable fish products, considering a number of attributes that have been considered in the academic literature on this topic. In order to examine the effectiveness of sustainable labels, the research question was focused on the relation between sustainable fish labels and consumers’ willingness to pay (WTP). The findings showed how, overall, consumers have positive perceptions regarding sustainable fish products and show a willingness to pay a premium price for the attribute of sustainability. According to the results, the country of origin attribute was found to be the most important attribute in relation to consumer choice. The results indicated a high WTP for local fish products, relative to imported alternatives. Consumers prefer wild-caught fish for its perceived quality, better safety and health aspects, and taste perception than the farm-raised option. As for animal welfare, the results show that consumers are willing to pay a moderate premium price for products that have an improved fish welfare or those that avoid by-catch, such as products with eco-labels like “turtle safe”. With regard to organic labels, the studies identified a positive organic price premium for fish products. However, organic labels do not play a major role in consumer choice, when compared with other attributes.

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“…Scientific literature states that 29 different types of collagen have been currently identified (Silvipriya et al, 2015). Collagen (type I) is an insoluble fibrous structural protein abundant (about 25%) in animal tissues, such as skins, bones, tendons, ligaments, and cornea (Maroušek et al, 2015;Krishnamoorthi et al, 2017). Collagen possesses significant properties including high tensile strength, low antigenicity, and good biocompatibility (Subhan et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

Mrázek

Gál

Mokrejš

et al. 2020

Potr. S. J. F. Sci.

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Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.

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Techno-economic assessment of collagen casings waste management

Cited by 51 publications

References 11 publications

The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales

The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales

The Role of Credence Attributes in Consumer Choices of Sustainable Fish Products: A Review

Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

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