Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Abstract

In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.

Formulation of fishburgers with the addition of different protein sources and taro flour

“…The partial hydrolysis of collagen gives rise to gelatin, which is obtained mostly by mammalian resources. An alternative source for gelatin extraction are poultry by-products, such as chicken feet which, according to some authors, have a high amount of protein represented by collagen (ALMEIDA & LANNES, 2013;SARBON et al, 2013;ALMEIDA & LANNES, 2017;SANTANA et al, 2020).…”

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

“…Despite the commercial significance of the waste generated during the slaughter of chickens, previous studies have been limited in identifying other treatment and disposal technologies, which are of concern to the poultry industry in Brazil. Some companies have gradually developed technologies to solve these bottlenecks considering the environmental effects of the production process [ 4 ].…”

“…Thus, food and pharmaceutical industries worldwide have faced an increasing demand for collagen and gelatin. The most popular and commonly used is the gelatin of mammals (pigs and cattle), which are subjected to greater restrictions and scepticism among consumers due to socio-cultural and health concerns [ 4 , 6 , 8 ]. In this context, Prosekov and Voroshilin [ 9 ] stated that the optimisation of gelatin production technologies and investigation of new raw material sources for its production will contribute to solving the problem of substituting the import of this product and stimulating its export.…”

“…However, it is an underused source, and with the increasing world population, it is necessary to explore new suitable alternatives to meet the increasing demand. Furthermore, these alternative sources should not only have nutritive value and ability to be produced at a large scale with low cost, but also present good sensory characteristics [ 4 , 13 ].…”

“…These characteristics of national market are crucial in defining its low sale price. Thus, the development of a gelatin with good sensorial qualities from this raw material will add value to the production chain of the meat industry [ 2 , 15 ], for example, a Nile tilapia hamburger developed by incorporating whey, collagen from chicken feet, and taro flour [ 7 ]; or gelatines, jellies, and biofilms obtained from the collagen of chicken feet [ 2 , 4 , 15 , 16 ]. Chicken feet gelatin has also been used to improve the texture of chocolate spread [ 16 ].…”