Collagen extraction from chicken feet for jelly production - doi: 10.4025/actascitechnol.v34i3.10602

Authors

  • Poliana Fernandes de Almeida Universidade Nove de Julho Author
  • Marleide Guimarães Oliveira de Araújo Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso Author
  • José Carlos Curvelo Santana Universidade Nove de Julho Author

DOI:

https://doi.org/10.4025/actascitechnol.v34i3.10602

Keywords:

chicken feet, sensory attributes, jelly

Abstract

This work aimed to produce jellies with the collagen extracted from chicken feet. Jelly samples were prepared with flavors of pineapple (GAB) and white chocolate (GCB). Using a hedonic scale, 30 untrained tasters evaluated sensory acceptance and willingness to consume the jellies. Results showed that GCB and GAB samples, respectively, scored 7.8 and 7.4 in the hedonic scale for all sensory attributes; indicating that both products had good acceptance. In relation to the willingness to consume the GCB and GAB samples, 85 and 74% of consumers, respectively, declared that they would consume once a week.

 

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Author Biographies

  • Poliana Fernandes de Almeida, Universidade Nove de Julho
    Aluna do Mestrado em Engenharia de Produção da UNINOVE e Professora de Tecnologia de Alimentos do Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, IFMT, Campus São Vicente - MT
  • Marleide Guimarães Oliveira de Araújo, Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso
    Professora de Tecnologia de Alimentos do Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, IFMT, Campus São Vicente - MT.
  • José Carlos Curvelo Santana, Universidade Nove de Julho
    Tem experiência na área de Engenharia Quí­mica, com ênfase em Processos Bioquí­micos e Processos de Separação de Misturas, atuando principalmente nos seguintes temas: malte de milho, amilases, bromelinas, papainas, lipases, extração, sistemas bifásicos aquosos, adsorção, leito expandido, membranas, eletroforese, cromatografia, otimização, planejamento fatorial, atividade enzimática e análise sensorial.

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Published

2012-02-15

Issue

Vol. 34 No. 3 (2012)

Section

Food Technology

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I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal. 

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

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How to Cite

Almeida, P. F. de, Araújo, M. G. O. de, & Santana, J. C. C. (2012). Collagen extraction from chicken feet for jelly production - doi: 10.4025/actascitechnol.v34i3.10602. Acta Scientiarum. Technology, 34(3), 345-351. https://doi.org/10.4025/actascitechnol.v34i3.10602

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