Biotechnological preparation of chicken skin gelatine using factorial design of experiments

作     者：Petr Mrázek Robert Gál Pavel Mokrejš Jana Orsavová Dagmar Janáčová 

作者机构：Tomas Bata University in ZlínDepartment of Polymer EngineeringVavrečkova 275760 01ZlínCzech Republic Tomas Bata University in ZlínDepartment of Food TechnologyMostní 5139760 01ZlínCzech Republic Tomas Bata University in ZlínLanguage CentreŠtefánikova 5670760 01ZlínCzech Republic Tomas Bata University in ZlínDepartment of Automation and Control EngineeringNad Stráněmi 4511760 01ZlínCzech Republic 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第47卷第3期

页      面：898-907页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 

基　　金：funded by Tomas Bata University in Zlin (IGA/FT/2021/007) 

主　　题：Collagen Chicken skin Enzyme pre-treatment Gelatine Gelling properties 

摘      要：Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine,generally by using alkali or acid *** they are toxic,different methods are desirable,*** proteolytic *** enzymes is beneficial as they shorten processing time and reduce the required water *** conditions(the enzyme amount during the pre-treatment,first and second extraction temperature and time)of the process may influence gelatine quality and its *** this study,gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of *** significance of the influence of the conditions on the quality(gel strength,viscosity,melting and gelling point)and yield of chicken skin gelatine(CSG)was *** highest yield(31.5%)was obtained at the conditions of the enzyme amount of 0.8%,first extraction temperature 80℃ and time 30 min,second extraction temperature 90℃ and time 60 ***,the highest CSG quality of gel strength(190 Bloom),viscosity(4.06 mPas),melting point(38.3℃)and gelling point(20.5℃)was obtained at the conditions of 0.2%/50℃/30 min in the first extraction.