Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins
Abstract
:1. Introduction
2. Results and Discussion
2.1. The Influence of Process Variables on the Yield and Properties of Gelatins
2.1.1. Gelatin Yield
2.1.2. Gelatin Gel Strength
2.1.3. Gelatin Viscosity
2.1.4. Gelatin Ash Content
2.2. Summarizing the Results and Proposal of Optimal Conditions of Processing of MDCM By-Product into Gelatins
3. Materials and Methods
3.1. Materials and Appliances
3.2. Design of Eperiments and Statistical Analysis
3.3. Processing of MDCM By-Product into Gelatins
4. Conclusions
5. Patents
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Process Variables | Mass Balance | Gelatin Analysis | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Exp. No. | Factor A (h) | Factor B (°C) | Factor C (min) | YH (%) | YG1 (%) | YG2 (%) | ∑Y (%) | BE (%) | GS (Bloom) | ν (mPa.s) | Ash (%) |
1 | 24 | 64 | 60 | 4.8 | 21.1 | 2.1 | 28.0 | 3.6 | 8 | 1.43 | 3.23 |
2 | 24 | 64 | 180 | 4.2 | 22.1 | 2.2 | 28.5 | 2.8 | 28 | 1.96 | 4.21 |
3 | 24 | 80 | 60 | 4.2 | 23.7 | 3.1 | 31.0 | 4.1 | 59 | 2.11 | 6.10 |
4 | 24 | 80 | 180 | 4.7 | 24.7 | 3.7 | 33.1 | 3.5 | 76 | 1.91 | 4.90 |
5 | 72 | 64 | 60 | 6.2 | 21.6 | 2.6 | 30.4 | 4.2 | 42 | 2.13 | 6.70 |
6 | 72 | 64 | 180 | 6.3 | 22.8 | 2.6 | 31.7 | 4.8 | 54 | 1.43 | 5.52 |
7 | 72 | 80 | 60 | 6.7 | 24.1 | 3.6 | 34.4 | 2.3 | 61 | 1.75 | 6.30 |
8 | 72 | 80 | 180 | 6.8 | 32.3 | 6.3 | 45.4 | 3.9 | 158 | 2.17 | 4.24 |
9 | 48 | 72 | 120 | 5.8 | 31.7 | 5.8 | 43.3 | 4.5 | 115 | 2.66 | 5.47 |
10 | 48 | 72 | 120 | 5.9 | 31.1 | 5.2 | 42.2 | 4.0 | 120 | 2.75 | 5.30 |
11 * | 48 | 72 | 120 | 1.5 | 19.1 | 5.8 | 26.4 | 3.0 | 13 | 1.54 | 2.10 |
DF | SS | MS | F-Value | p-Value | |
---|---|---|---|---|---|
Gelatin Yield | |||||
Model | 8 | 175.116 | 21.8895 | 121.61 | 0.070 |
Factor A (Enzyme conditioning time) | 1 | 10.580 | 10.5800 | 58.78 | 0.083 |
Factor B (Gelatin extraction temperature) | 1 | 36.980 | 36.9800 | 205.44 | 0.044 ● |
Factor C (Gelatin extraction time) | 1 | 16.245 | 16.2450 | 90.25 | 0.067 |
2-way interaction AB | 1 | 5.780 | 5.7800 | 32.11 | 0.111 |
2-way interaction AC | 1 | 6.845 | 6.8450 | 38.03 | 0.102 |
2-way interaction BC | 1 | 6.125 | 6.1250 | 34.03 | 0.108 |
3-way interaction ABC | 1 | 6.125 | 6.1250 | 34.03 | 0.108 |
Curvature | 1 | 86.436 | 86.4360 | 480.20 | 0.029 |
Error | 1 | 0.180 | 0.1800 | ||
Total | 9 | 175.296 | |||
Gelatin Gel Strength | |||||
Model | 8 | 19,098.4 | 2387.30 | 190.98 | 0.056 |
Factor A (Enzyme conditioning time) | 1 | 2592.0 | 2592.00 | 207.36 | 0.045 ● |
Factor B (Gelatin extraction temperature) | 1 | 6160.5 | 6160.50 | 492.84 | 0.029 ● |
Factor C (Gelatin extraction time) | 1 | 2664.5 | 2664.50 | 213.16 | 0.044 ● |
2-way interaction AB | 1 | 72.0 | 72.00 | 5.76 | 0.251 |
2-way interaction AC | 1 | 648.0 | 648.00 | 51.84 | 0.088 |
2-way interaction BC | 1 | 840.5 | 840.55 | 67.24 | 0.077 |
3-way interaction ABC | 1 | 968.0 | 968.00 | 77.44 | 0.072 |
Curvature | 1 | 5152.9 | 5152.90 | 412.23 | 0.031 |
Error | 1 | 12.5 | 12.50 | ||
Total | 9 | 19,110.9 | |||
Gelatin Viscosity | |||||
Model | 8 | 1.76495 | 0.22062 | 54.47 | 0.104 |
Factor A (Enzyme conditioning time) | 1 | 0.00061 | 0.00061 | 0.15 | 0.764 |
Factor B (Gelatin extraction temperature) | 1 | 0.12251 | 0.12251 | 30.25 | 0.114 |
Factor C (Gelatin extraction time) | 1 | 0.00031 | 0.00031 | 0.08 | 0.828 |
2-way interaction AB | 1 | 0.00911 | 0.00911 | 2.25 | 0.374 |
2-way interaction AC | 1 | 0.04651 | 0.04651 | 11.48 | 0.183 |
2-way interaction BC | 1 | 0.01901 | 0.01901 | 4.69 | 0.275 |
3-way interaction ABC | 1 | 0.42781 | 0.42781 | 105.63 | 0.062 |
Curvature | 1 | 1.13906 | 1.13906 | 281.25 | 0.038 |
Error | 1 | 0.00405 | 0.00405 | ||
Total | 9 | 1.76900 | |||
Gelatin Ash Content | |||||
Model | 8 | 10.3134 | 1.28917 | 89.22 | 0.082 |
Factor A (Enzyme conditioning time) | 1 | 2.3328 | 2.33280 | 161.44 | 0.050 ● |
Factor B (Gelatin extraction temperature) | 1 | 0.4418 | 0.44180 | 30.57 | 0.114 |
Factor C (Gelatin extraction time) | 1 | 1.4964 | 1.49645 | 103.56 | 0.062 |
2-way interaction AB | 1 | 3.4322 | 3.43220 | 237.52 | 0.041 |
2-way interaction AC | 1 | 1.1400 | 1.14005 | 78.90 | 0.071 |
2-way interaction BC | 1 | 1.1704 | 1.17045 | 81.00 | 0.070 |
3-way interaction ABC | 1 | 0.2112 | 0.21125 | 14.62 | 0.163 |
Curvature | 1 | 0.0884 | 0.08836 | 6.11 | 0.245 |
Error | 1 | 0.0144 | 0.01445 | ||
Total | 9 | 10.3278 |
Regression Equations |
---|
YG1 (%) = 2.80 + 0.308A + 0.2750B + 0.1242 C − 0.00469AB − 0.004826AC − 0.001823BC + 0.000076ABC + 7.350CtPt |
GS (Bloom) = −383.0 + 7.12A + 5.656B + 1.767C − 0.0990AB − 0.06250AC − 0.02448BC + 0.000955ABC + 56.75CtPt |
ν (mPa.s) = −7.64 + 0.1928A + 0.1273B + 0.06471C − 0.002585AB –0.001498AC − 0.000862BC + 0.000020ABC + 0.8437CtPt |
Ash (%) = −23.21 + 0.4215A + 0.3700B + 0.1115C − 0.005104AB − 0.001278AC − 0.001474BC + 0.000014ABC + 0.2350CtPt |
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Mokrejš, P.; Gál, R.; Pavlačková, J.; Janáčová, D. Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules 2021, 26, 349. https://doi.org/10.3390/molecules26020349
Mokrejš P, Gál R, Pavlačková J, Janáčová D. Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules. 2021; 26(2):349. https://doi.org/10.3390/molecules26020349
Chicago/Turabian StyleMokrejš, Pavel, Robert Gál, Jana Pavlačková, and Dagmar Janáčová. 2021. "Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins" Molecules 26, no. 2: 349. https://doi.org/10.3390/molecules26020349