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Journal of Food Processing
Volume 2014 (2014), Article ID 298295, 6 pages
http://dx.doi.org/10.1155/2014/298295
Research Article

Chicken Collagen from Law Market Value By-Products as an Alternate Source

1Department of Biological Sciences, Salisbury University, Salisbury, MD 21801, USA
2Food Science and Technology Ph. D. Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA
3Department of Natural Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA

Received 28 December 2013; Revised 24 July 2014; Accepted 2 August 2014; Published 17 August 2014

Academic Editor: Vassiliki Oreopoulou

Copyright © 2014 Kumudini A. Munasinghe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

There has been much interest in investigating possible means of making collagen from underutilized chicken by-products and it will lead to an alternate source of collagen for use in various industries such as pharmaceuticals, cosmetics, biomedical materials, and the food industry. The objective of this research was to find methods to extract collagen from chicken skins and bones to compare the corresponding yield differences and analyze their properties. Collagen extracted by acetic acid, citric acid, alkali, one-step acetic acid and pepsin, and two-step acetic acid and pepsin extraction procedures was compared. Complete randomized design, Student’s t-test, and Tukey’s test were used to analyze the samples . The recovered dry weights for the skin extractions were 6.1, 6.2, 5, 38.7, and 40.4% and those of bone extractions were 4.4, 4.1, 4.1, 19.1, and 20.6%, respectively. Protein, fat, and inorganic material contents of collagen preparations for skin were 62.7%, 1.5%, and 0.7% and for bone were 30.4%, 1.4%, and 0.7%, respectively. This study indicates that chicken by-products have high potential use as an alternate source of collagen.