Journal of Food Processing / 2015 / Article / Tab 2

Research Article

Utilization of Chicken By-Products to Form Collagen Films

Table 2

Collagen solubility in different NaCl concentrations.

Sample IDProtein content (mg/mL)a

NaCl 2%0.11 ± 0.1
NaCl 4%0.02 ± 0.02
NaCl 6%0.01 ± 0.04
NaCl 8%Not detected
NaCl 10%Not detected
NaCl 12%Not detected

Mean of two observations.

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