Extração, caracterização e aplicação do colágeno proveniente dos resíduos industrial de frango de corte

Abstract

In order for a slaughterhouse project to be approved, it is necessary to plan the destination of the waste generated during the slaughtering stages, as well as obtain licensing in the environmental agencies, which are very strict with the release due to the great problems that the waste causes when discarded in an improper way. During the slaughtering stages of poultry, the volumes of solid waste increase the pollutant load since the slaughterers incinerate or destine those wastes to other companies for the production of low value by-products. Since the search for new ways to minimize environmental impacts in a sustainable way is a challenge for the present, this proposal aims to develop a quality byproduct from the extraction of the collagen present in chicken skins from the evisceration stages. Industries generally dispose of tons of products annually in the form of tailings such as chicken skin which is a poorly used byproduct, constituting a huge cost for the disposal of waste and danger to the environment, which, however, has potential as a source alternative for the production of high quality collagen and gelatine. Efficient use of these by-products can produce higher value-added products, avoid environmental problems, and even create new work / business opportunities. For this to be possible this research sought to define the extraction of collagen in a sustainable way and under controlled conditions allowing only partial hydrolysis. In this way, it is possible to avoid that changes in the original configuration of the triple helix of the collagen, an important factor since it is directly related to the percentage of rupture of the covalent bonds and of hydrogen, which when broken modify the structure, causing loss of proteins, and can also transform into gelatin. Through the proposed methodology it was possible from the extracted collagen to produce microparticles incorporated with vitamins A and D, thus obtaining a functionalized product with high nutritional potential. It was also verified through sensory analysis that the incorporation of these microparticles in a food product, yogurt, does not interfere in the quality of the final product and more, there was no significant difference of acceptance when compared to conventional yogurt. In this case it was possible to develop a final product as a healthy option for consumers being an alternative to increase the value added for collagen derived from chicken skin.