Original Article
Effect of Rendering Temperature on Collagen Content from the Poultry Skin
Year: 2020 | Month: October | Volume 10 | Issue 5
1.A.O.A.C. 1995. Official Methods of Analysis of AOAC International. 16th Edn. Association of Official Analytical Chemist International. Arlington, USA.
View at Google Scholar2.Arunmozhivarman, K., Robinson, J.J., Abraham, V. Apparao and Parthiban, M. 2017. Extraction and molecular characterization of collagen from poultry meat processing by-product (Chicken Skin). Int. J. Pure App. Biosci., 5(5): 1085-1091.
View at Google Scholar3.BAHS. 2019. Basic Animal Husbandry Statistics, 2018-19. Department of Animal Husbandry, Dairying and Fisheries. Ministry of Agriculture and Farmers Welfare, Government of India.
View at Google Scholar4.Bergman, I. and Loxley, R. 1963. Two improved and simplified methods for the spectrophotometric determination of hydroxyproline. Anal. Chem., 35(12): 1961-1965.
View at Google Scholar5.Bonifer, L.J. and Froning, G.W. 1996. Chicken skin composition as affected by aqueous washings. J. Food Sci., 61: 895-898.
View at Google Scholar6.Burjanadze, T.V. 1982. Evidence for the role of 4-hydroxyproline localized in the third position of the triplet (Gly-X-Y) in adaptational changes of thermos-stability of a collagen molecule and collagen ?brils. Biopolymers, 21: 1489-1501.
View at Google Scholar7.Cheng, H.H., Lee, M.F., Chang, Y.S., Gei, S.B. and Shieh, M.J. 1993. Nutrient, stability and sensory evaluation of chicken fat. J. Chin. Nutr. Soc., 18: 209-22.
View at Google Scholar8.Cliche, S., Amiot, J., Avezard, C. and Garepy, C. 2003. Extraction and characterization of collagen with or without telopeptides from chicken skin. Poult. Sci., 82: 503-509.
View at Google Scholar10.Jeong, H.S., Venkatesan, J. and Kim, S.K. 2013. Isolation and characterization of collagen from marine ?sh (Thunnus obesus). Biotechnol. Bioprocess Eng., 18(6): 1185-1191.
View at Google Scholar11.Lafarga, T. and Hayes, M. 2014. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Sci., 98(2): 227- 239.
View at Google Scholar12.Liang, Q., Wang, L., Sun, W., Wang, Z., Xu, J. and Ma, H. 2014. Isolation and characterization of collagen from the cartilage of Amur sturgeon (Acipenser schrenckii). Process Biochem., 49(2): 318-323.
View at Google Scholar13.Munasinghe, K.A., Schwarz, J.G. and Nyame, A.K. 2014. Chicken collagen from law market value by-products as an alternate source. J. Food Process., 2014: 6.
View at Google Scholar14.Munasinghe, K.A and Schwarz, J.G. 2017. Rooster collagen extracts from rooster by-products. J. Nutr. Health Food Eng., 7(3): 00239.
View at Google Scholar15.Osburn, W.N. and Mandigo, R.W. 1998. Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poult. Sci., 77: 1574-1584.
View at Google Scholar16.Piette, G., Hundt, M., Jacques, L. and Lapointe, M. 2001. Influence of extraction temperature on amounts and quality of rendered chicken fat recovered from ground or homogenized skin. Poult. Sci., 80(4): 496-500.
View at Google Scholar17.Rana, D., Katoch, S., Mane, B.G., Rani, D. and Sankhyan, V. 2017. Carcass Characteristic and Physicochemical Properties of Broiler Chicken Meat Supplemented with Azolla pinnata. J. Animal Research, 7(6): 1035-1041.
View at Google Scholar18.Silva, T.H., Moreira-Silva, J., Marques, A.L.P.P., Domingues, A., Bayon, Y. and Reis, R.L., 2014. Marine origin collagens and its potential applications. Mar. Drugs., 12(12): 5881-5901.
View at Google Scholar19.Singh, P., Benjakul, S. and Maqsood, S. 2011. Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus). J. Food Chem., 124(1): 97-105.
View at Google Scholar20.Snedecor, G.W. and Cochran, W.G. 1989. Statistical Methods. 8th edn. IOWA state University Press, Ames, IOWA.
View at Google Scholar