Extração e caracterização físico-química e reológica de gelatina proveniente de tarsos de frango

Abstract

Due to the high volume of chicken production, less noble parts such as the chicken leg are left as byproducts. However, this contains high levels of collagen, and its extraction can add value to products taken as secondary. The gelatine is an animal protein derived from the controlled hydrolysis of collagen, called hydrolyzed collagens, and these are widely used in the food, cosmetic and pharmaceutical industries because of their emulsifying, foaming, clarifying and stabilizing properties, besides being widely used in the formation of biodegradable films and acting as microencapsulating agent. The main objective of the study will be to extract the total and partially hydrolyzed collagen from the feet of the chicken using different pretreatment methods to obtain the protein, checking its physical-chemical, rheological and texture characteristics. The gelatines obtained were of good quality with a medium to high Bloom, high protein content and a low percentage of ash and lipids, which gives it an adequate quality.