Table of Contents
Journal of Food Processing
Volume 2015, Article ID 247013, 6 pages
http://dx.doi.org/10.1155/2015/247013
Research Article

Utilization of Chicken By-Products to Form Collagen Films

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

Received 15 June 2014; Accepted 15 December 2014

Academic Editor: Ma Murcia

Copyright © 2015 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

Chicken collagen casings could be an alternate source of collagen casings that are manufactured for sausages. The overall objective of this project was to extract chicken collagen from by-products of the broiler processing industries and to explore the possibility of making films. Chicken skin was washed, ground, and pretreated to remove the noncollagenous compounds. Collagen was extracted using acetic acid and pepsin. Solubilized collagen was salted-out and centrifuged at 20,000 ×g at 4°C for one hour. The precipitates were dissolved in 0.5 M acetic acid and dialyzed against 0.1 M acetic acid and distilled water before freeze-drying. Molecular weight, collagen solubility at different pH values, and NaCl concentrations were determined. TA-XT2 texture analyzer was used to characterize mechanical properties of collagen films. The highest collagen solubility was obtained at pH 2 and 2% NaCl. Hand-homogenized, nonfiltered, and conditioned samples had the highest hardness (3,262 g) and the least brittleness (30.5 mm). These results demonstrate that chicken collagen extracted from chicken by-products has the ability to form films and could be considered for making casings or be used in various other industries.