Extração e caracterização de gelatina proveniente de subprodutos do frango: pés

Abstract

Gelatin is a protein obtained from the hydrolyzes of animal collagen, being largely used in food, photographic and pharmaceutics industries. Since it has several functional characteristics, gelatin has been used in several areas, besides being a highly nutritive type of food. Brazil is the third largest producer of chicken meat in cuts, and its production reaches million tons. Due to the large production, the chicken feet are considered sub products in poultry industries they are destined the fabrication of products of low commercial value, they are rich in collagen, a new destination for the chicken feet that they may be used in gelatin production. In this study, four methods of pre-treatment of raw material (chicken feet) are used to produce gelatin, it was also studied the technical viability and the advantage of best methods for treatment of raw material and its fisico-chemical characterization. It was also evaluated moisture, pH, ashes, Bloom, protein, odor and color. All the gelatin samples presented high moisture, low ash content, low pH, high protein content and from the average to high Bloom. Since the gelatin samples 3 presented a lighter color and higher Bloom. We concluded that the extraction from feet chicken is technologically viable due to the raw material is a sub product without economic interest and present good potential functional.