TITLE

Collagen extraction from chicken feet for jelly production

AUTHOR(S)
de Almeida, Poliana Fernandes; de Araújo, Marleide Guimarães Oliveira; Santana, José Carlos Curvelo
PUB. DATE
July 2012
SOURCE
Acta Scientiarum: Technology;Jul-Sep2012, Vol. 34 Issue 3, p345
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
This work aimed to produce jellies with the collagen extracted from chicken feet. Jelly samples were prepared with flavors of pineapple (GAB) and white chocolate (GCB). Using a hedonic scale, 30 untrained tasters evaluated sensory acceptance and willingness to consume the jellies. Results showed that GCB and GAB samples, respectively, scored 7.8 and 7.4 in the hedonic scale for all sensory attributes; indicating that both products had good acceptance. In relation to the willingness to consume the GCB and GAB samples, 85 and 74% of consumers, respectively, declared that they would consume once a week.
ACCESSION #
80021000

 

Related Articles

  • Pineapple, white chocolate, macadamia nut hamantashen. Jacobs, Meredith // Washington Jewish Week;3/1/2012, Vol. 48 Issue 9, p30 

    A recipe for pineapple, white chocolate and macadamia nut hamantashen filling is presented.

  • Baby cakes.  // Woman's Day (Australian Consolidated Press);3/17/2014, Vol. 65 Issue 11, p66 

    The article presents several recipes including apricot rose patty cakes, pineapple teacakes and mango, pistachio and white chocolate friands.

  • Pineapple rings true for bioethanol. O'Driscoll, Cath // ICIS Chemical Business;5/15/2006, Vol. 1 Issue 19, p33 

    The article reports on the effort of Florida-based Biomass Resources Corporation to produce ethanol by extracting the liquid from pineapple fruit and pineapple plant waste. The new process no longer requires the producer to choose between food or fuel uses as the end product. The company has...

  • Tastes from the Past and Present. BLACHMAN, VICKI // Texas Gardener;May/Jun2013, Vol. 32 Issue 4, p30 

    The article presents several heirloom recipes including Lane's Basil-Pineapple Jelly, Citrons Confits, and Toasted Almond Soup.

  • Hot-water solubility of mantle collagens in several cephalopod molluscs. Mizuta, Shoshi; Tanaka, Takahide; Yokoyama, Yoshihiro; Yoshinaka, Reiji // Fisheries Science;Sep2009, Vol. 75 Issue 5, p1337 

    The mantle muscles of five cephalopod species, Todarodes pacificus, Photololigo edulis, Sepioteuthis lessoniana, Sepia esculenta, and Sepia longipes, were extracted with 0.1 M NaOH to prepare crude collagen fiber, called ‘residue after alkali extraction’ (RS-AL). Solubility of the...

  • Extraction and Characterization of Collagen from Skin of Sepia esculenta. Lei Jing; Li He-sheng; Zhang Li-yuan; Sun Nan-nan // Natural Product Research & Development;May2012, Vol. 24 Issue 5, p575 

    In order to take full advantage of cuttlefish (Sepia esculenta) processing waste, the basic components of cuttlefish skin were analyzed and the extraction conditions for collagen from cuttlefish skin were optimized. Along with this, purified collagen was analyzed through SDS-PAGE vertical...

  • REVIEW: GELATIN, SOURCE, EXTRACTION AND INDUSTRIAL APPLICATIONS. Mariod, Abdalbasit Adam; Adam, Hadia Fadol // Acta Scientiarum Polonorum. Technologia Alimentaria;Apr-Jun2013, Vol. 12 Issue 2, p135 

    Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not only from the skin and bones of land animals, but also from fish and insects. In recent years gelatins from fish and edible insects provide an alternative...

  • Extraction of soluble collagen and its feasibility in the palaeodietary research. Wang, Ning; Hu, YaoWu; Hou, LiangLiang; Yang, RuiPing; Song, GuoDing; Wang, ChangSui // SCIENCE CHINA Earth Sciences;May2014, Vol. 57 Issue 5, p1039 

    In current palaeodietary research, gelatinization is the main method to extract insoluble collagen (ISC) from ancient bones. However, the degradation products of ISC, i.e., soluble collagen (SC), is often neglected and abandoned. In this work, we try to separate the extracts of ancient bones...

  • Physico- chemical properties of pineapple variety N36 harvested and stored at different maturity stages. Nadzirah, K. Z.; Zainal, S.; Noriham, A.; Normah, I.; Siti Roha, A. M.; Nadya, H. // International Food Research Journal;2013, Vol. 20 Issue 1, p225 

    The aim of this study is to determine colour changes during storage and physico- chemical properties of peel, core and crown extracts of pineapple variety N36 for maturity indices of 1, 2 and 3. The L* (lightness), a* (redness) and b* (yellowness) values for peels increased significantly (p...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics