Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level.

Chicken collagen is a promising raw material source for the production gelatins and hydrolysates. These can be prepared biotechnologically using proteolytic enzymes. By choosing the appropriate process conditions, such changes can be achieved at the molecular level of collagen, making it possible to prepare gelatins with targeted properties for advanced cosmetic, pharmaceutical, medical, or food applications.

Antilisterial and Antimicrobial Effect of Essential Oil in Beef Sous-Vide Meat during Storage.

If food is contaminated with pathogens such as , improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that were inactivated with both heat and the essential oil of (sage EO) in beef tenderloin of the that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, and sage EO were mixed.

Preparation of Gelatin from Broiler Chicken Stomach Collagen.

With the increasing consumption of poultry meat around the world, the use of chicken stomachs as a source of collagen is being offered. The objective of this study was to extract gelatin from the stomachs of broiler chickens and to estimate their gel strength, ash content, viscosity, gelling point, melting point, clarity and digestibility. An innovative biotechnological method based on the conditioning of collagen with a microbial endoproteinase (Protamex) and hot-water extraction was used to control the chemical and thermal denaturation process of collagen to prepare gelatin.

Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation.

Chicken stomachs can be processed into collagen hydrolysate usable in cosmetic products. The aim of the study was to verify the effects of a carbopol gel formulation enriched with 1.0% (/) chicken hydrolysate on the properties of the skin in the periorbital area after regular application twice a day for eight weeks in volunteers ageed 50 ± 9 years.