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Open AccessArticle

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

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Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, 760 05 Zlín, Czech Republic
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Linguae Centre, Faculty of Humanities, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic
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Author to whom correspondence should be addressed.
Academic Editors: Maria Beatriz Prior Pinto Oliveira and Rita Carneiro Alves
Molecules 2020, 25(3), 494; https://doi.org/10.3390/molecules25030494
Received: 23 December 2019 / Revised: 16 January 2020 / Accepted: 22 January 2020 / Published: 23 January 2020
(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)
Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics. View Full-Text
Keywords: by-products; chicken heads; enzyme technology; extraction; food applications; gelatin; innovative process; sustainability by-products; chicken heads; enzyme technology; extraction; food applications; gelatin; innovative process; sustainability
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Gál, R.; Mokrejš, P.; Mrázek, P.; Pavlačková, J.; Janáčová, D.; Orsavová, J. Chicken Heads as a Promising By-Product for Preparation of Food Gelatins. Molecules 2020, 25, 494.

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