title: [Functional properties of collagenous material from chicken feet].
abstract: Collagenous material was obtained from chicken feet skins and tendons, defatted with ethylic ether and treated with 0.05 M and 0.6 M NaCl solutions. Part of the material was dried at 35 degrees C in a forced air convection oven and another was freeze-dried. The air dried material had 77.2 g/100 g of collagen and the freeze-dried material 76.7 g/100 g. Both dehydrated materials showed the same behaviour for gel formation and cold water holding capacity. The material air dried had higher emulsifying capacity than the freeze-dried one. The collagen of freeze-dried material had higher solubility in 0.5 M acetic acid and water at 70 degrees C than air dried material. Gel strength, emulsion stability and water holding capacity at 60 degrees C were higher for freeze-dried material. The results indicate the potential use of these materials as functional ingredients in meat products.
authors.affiliation: Centro de Ensino Superior de Maringá-CESUMAR, Universidade Estadual de Londrina-UEL, Departamento de Tecnologia de Alimentos e Medicamentos, Londrina, Paraná-Brasil.
authors.forename: Sandra Geres Tavares
authors.initials: SG
authors.lastname: Alves
authors.forename: Sandra Helena
authors.initials: SH
authors.lastname: Prudencio-Ferreira
mesh_terms: D000818:Animals; D002645:Chickens; D003094:Collagen / Q000737:chemistry*; D005528:Foot; D012867:Skin / Q000737:chemistry; D012995:Solubility; D013710:Tendons / Q000737:chemistry
chemical_list: D003094:Collagen