Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

中文翻译：

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鸡头作为制备食用明胶的有前景的副产品

每年，家禽业都会产生大量的副产品，如鸡头，其中含有相当比例的蛋白质，尤其是胶原蛋白。制备明胶是有利地利用这些副产物作为原料的可能性之一。该论文的目的是将鸡头加工成明胶。一种用于调节起始原料的创新方法是使用蛋白水解酶。对影响提取明胶产量和性质的三个技术因素进行了监测，包括原料调理中使用的酶量（0.4% 和 1.6%）、调理时间（18 和 48 小时）以及第一次明胶提取时间（1 和 4 小时）。明胶产率在 20% 和 36% 之间。明胶凝胶强度范围为 113 至 355 Bloom。明胶溶液的粘度测定为 1.4 至 9.5 mPa.s。无机固体的含量从 2.3% 到 3.9% 不等，明胶凝胶的熔点记录在 34.5 到 42.2 °C 之间。这项研究表明，从鸡头中提取的明胶具有广阔的潜力，在食品工业、制药和化妆品中具有多种可能的应用。