Preparation of protein products from collagen-rich poultry tissues


  • Aneta Polaští­ková Thomas Bata University in Zlin, Faculty of technology, Department of Polymer Engineering, Vavrečkova, 275, 760 01, Zlin, Czech Republic, Tel.: +420 576 031 331
  • Robert Gál Thomas Bata University in Zlin, Faculty of technology, Department of Food Technology, Vavrečkova, 275, 760 01, Zlin, Czech Republic, Tel.: +420 576 033 006
  • Pavel Mokrejš Thomas Bata University in Zlin, Faculty of technology, Department of Polymer Engineering, Vavrečkova, 275, 760 01, Zlin, Czech Republic, Tel.: +420 576 031 230
  • Jana Orsavová Tomas Bata University in Zlin, Faculty of Humanities, Language Centre, Štefánikova, 5670, 760 01, Zlin, Czech Republic, Tel.: +420 576 038 158



biotechnology, chicken stomach, food industry, by-products, gelatine


Chicken stomachs are by-products obtained from the poultry processing in slaughterhouses. Their amount has been gradually increasing as a consequence of a continually rising poultry consumption. Since these animal tissues are still rich in proteins, mainly collagen, fat, and minerals, it is essential and beneficial to investigate the appropriate management and further processing. Collagen could be extracted from chicken stomachs and used as a raw material in the food, cosmetic, medical, and also pharmaceutical industry. This paper is to investigate possibilities of such extraction of collagen products, gelatines, or alternatively hydrolysates, from chicken stomachs after prior biotechnological treatment with the proteolytic enzyme Protamex. In this experiment, non-collagenous proteins were removed from stomachs using 0.03 M NaOH and 0.2 M NaCl. Subsequently, the tissue was defatted applying acetone and the enzyme Lipolase. Purified and dried collagen was then treated with the proteolytic enzyme Protamex. In the last step, gelatine was extracted from the tissue in hot water. The influence of selected processing parameters on the extraction efficiency and final product quality was monitored. The extraction conditions included the amount of the added enzyme (0.1 – 0.4%) and the extraction temperature of between 60 and 65 °C. The total gelatine yield ranged from 43.80 to 96.45% and the gel strength varied from 2 ±0 to 429 ±8 Bloom. The enzymatic treatment of the raw material is an economical and ecological alternative to traditional acid or alkaline treatments. Extracted gelatine with the gel strength of 100 – 300 Bloom would be suitable for the applications in the food industry in the production of confectionery, marshmallow, aspic or dairy products.


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How to Cite

Polaští­ková, A., Gál, R., Mokrejš, P., & Orsavová, J. (2020). Preparation of protein products from collagen-rich poultry tissues . Potravinarstvo Slovak Journal of Food Sciences, 14, 713–720.

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