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

Abstract

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.

Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins

“…Through extraction under different process conditions, a gelatin yield of up to 15–16% was achieved. In direct comparison with our previous study [ 41 ], it is evident that in the current study, including the demineralization process and optimizing the technological process of gelatin extraction, consisting of adjusting the temperatures and extraction times and increasing the number of extraction cycles, there is an obvious increase in the total gelatin yield from 23.2–38.6% [ 41 ] to 53.9–76.8% (current study).…”

“…Our previous study [ 41 ] and sources available in the literature [ 42 , 43 , 44 ] on the processing of MDCM by-products into gelatins and selected literary sources describing the processing of other alternative collagen tissues into gelatins [ 8 , 18 , 45 , 46 , 47 ] were selected to compare and contrast the results achieved in our current study.…”

“…In Table 7 , for comparison, the summary of key technological operations and gelatin preparation conditions is presented according to our current study and the comparative studies, including the results of the gelatin yields [ 8 , 18 , 41 , 42 , 43 , 44 , 45 , 46 , 47 ].…”

“…In our previous study devoted to the preparation of gelatin from the MDCM by-product, a two-level factorial experiment with three studied process factors was used [ 41 ]. Compared to studies devoted to the preparation of gelatin from the same raw material [ 42 , 43 , 44 ], in our work higher gelatin yields were achieved.…”

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

“…Enzymatic hydrolysis is a promising technology for converting the meat industry byproducts into food-grade ingredients through producing hydrolysates rich in nutrients and suitable functional properties. Mokrejš et al [10] described MDCM as a potential material for producing gelatin through enzymatic treatment as a conditioning step, and by implementing experimental design, these authors could describe the optimum conditions of processing to achieve high conversion rates (30-32%) and functionality, such as gel strength.…”