Chicken legs
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Extraction using the acetic acid in a concentration from 0.320% to 3.68%, processing time from 1.0 to 8.4 h and extraction temperature from 43.3 °C to 76.8 °C. |
Gelatin, collagen films |
Santana et al. (2020)Santana, J. C. C., Gardim, R. B., Almeida, P. F., Borini, G. B., Quispe, A. P. B., Llanos, S. A. V., Heredia, J. A., Zamuner, F. M. C., Gamarra, S., Farias, T. M. B., Ho, L. L., & Berssaneti, F. T. (2020). Valorization of chicken feet by-product of the poultry industry: high qualities of gelatin and biofilm from extraction of collagen. Polymers, 12(3), 529. http://dx.doi.org/10.3390/polym12030529. PMid:32121646. http://dx.doi.org/10.3390/polym12030529...
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Extraction of protein, incorporation of sorbitol, and glycerol as a plasticizer. |
Edible film |
Lee et al. (2015)Lee, J. H., Lee, J., & Song, K. B. (2015). Development of a chicken feet protein film containing essential oils. Food Hydrocolloids, 46, 208-215. http://dx.doi.org/10.1016/j.foodhyd.2014.12.020. http://dx.doi.org/10.1016/j.foodhyd.2014...
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Extraction using NaOH |
Gelatin |
Saenmuang et al. (2020)Saenmuang, S., Phothiset, S., & Chumnanka, C. (2020). Extraction and characterization of gelatin from black-bone chicken by-products. Food Science and Biotechnology, 29(4), 469-478. http://dx.doi.org/10.1007/s10068-019-00696-4. PMid:32296557. http://dx.doi.org/10.1007/s10068-019-006...
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Chicken viscera, giblets
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Hydrolysis of raw materials. |
Protein hydrolysate for shrimp diets |
Soares et al. (2020)Soares, M., Rezende, P. C., Corrêa, N. M., Rocha, J. S., Martins, M. A., Andrade, T. C., Fracalossi, D. M., & Vieira, F. N. (2020). Protein hydrolysates from poultry by-product and swine liver as an alternative dietary protein source for the Pacific white shrimp. Aquaculture Reports, 17, 100344. http://dx.doi.org/10.1016/j.aqrep.2020.100344. http://dx.doi.org/10.1016/j.aqrep.2020.1...
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Chicken and turkey heads
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Series of batch extractions at different temperatures (50 and 60 °C). |
Gelatin |
Gál et al. (2020)Gál, R., Mokrejš, P., Mrázek, P., Pavlačková, J., Janáčová, D., & Orsavová, J. (2020). Chicken heads as a promising by-product for preparation of food gelatins. Molecules, 25(3), 494. http://dx.doi.org/10.3390/molecules25030494. PMid:31979349. http://dx.doi.org/10.3390/molecules25030...
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Mecha-nically deboned chicken meat residue
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Сombination alkaline-acid extraction process (60, 70, and 80 °C). |
Gelatin |
Rammaya et al. (2012)Rammaya, K., Ying, V. Q., & Babji, A. S. (2012). Physicochemical analysis of gelatin extracted from mechanically deboned chicken meat (MDCM) residue. International Journal of Food, Nutrition and Public Health, 5(1-2-3), 147-168. http://dx.doi.org/10.47556/J.IJFNPH.5.1-2-3.2012.9. http://dx.doi.org/10.47556/J.IJFNPH.5.1-...
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Acid concentration of 6.73% and an extraction temperature of 86.8 °C for 1.95 h. |
Gelatin |
Rafieian et al. (2013)Rafieian, F., Keramat, J., & Kadivar, M. (2013). Optimization of gelatin extraction from chicken deboner residue using RSM method. Journal of Food Science and Technology, 50(2), 374-380. http://dx.doi.org/10.1007/s13197-011-0355-7. PMid:24425930. http://dx.doi.org/10.1007/s13197-011-035...
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48-72 h of enzyme conditioning time, 73-78 °C gelatin extraction temperature, and 100-150 min gelatin extraction time. |
Gelatin |
Mokrejš et al. (2021)Mokrejš, P., Gál, R., Pavlačková, J., & Janáčová, D. (2021). Valorization of a by-product from the production of mechanically deboned chicken meat for preparation of gelatins. Molecules, 26(2), 349. http://dx.doi.org/10.3390/molecules26020349. PMid:33445455. http://dx.doi.org/10.3390/molecules26020...
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Chicken skin
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Acetic acid extraction (3% v/v), extraction temperature 60 °C. |
Gelatin |
Sompie & Triasih (2018)Sompie, M., & Triasih, A. (2018). Effect of extraction temperature on characteristics of chicken legskin gelatin. IOP Conference Series: Earth and Environmental Science, 102, 012089. http://dx.doi.org/10.1088/1755-1315/102/1/012089. http://dx.doi.org/10.1088/1755-1315/102/...
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Extraction of fat (separate with the basket of the pressure cooker and separate into layers using chloroform), vacuum filtration for oil recovered |
Biodiesel |
Abid & Touzani (2017)Abid, M., & Touzani, M. (2017). First step of waste chicken skin valorization by production of biodiesel in Morocco. Journal of Materials and Environmental Science, 8, 2372-2380.
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Isolation of elastin, preparation of its hydrolyzate using elastase |
Elastin-based hydrolysate |
Nadalian et al. (2019)Nadalian, M., Kamaruzaman, N., Yusop, M. S. M., Babji, A. S., & Yusop, S. M. (2019). Isolation, purification and characterization of antioxidative bioactive elastin peptides from poultry skin. Food Science of Animal Resources, 39(6), 966-979. http://dx.doi.org/10.5851/kosfa.2019.e90. PMid:31950112. http://dx.doi.org/10.5851/kosfa.2019.e90...
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Fat removal, grinding, and heating up to 40-60 °С, collagen extraction with pepsin or ethylenediamine. |
Collagen high in telopeptides |
Cliché et al. (2003)Cliché, S., Amiot, J., Avezard, C., & Gariepy, C. (2003). Extraction and characterization of collagen with or without telopeptides from chicken skin. Poultry Science, 82(3), 503-509. http://dx.doi.org/10.1093/ps/82.3.503. PMid:12705413. http://dx.doi.org/10.1093/ps/82.3.503...
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Chicken fat
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Transesterification with methanol as alcohol and KOH as the catalyst. |
Biodiesel |
Mahyari et al. (2021)Mahyari, Z. F., Khorasanizadeh, Z., Khanali, M., & Mahyari, K. F. (2021). Biodiesel production from slaughter wastes of broiler chicken: a potential survey in Iran. SN Applied Sciences, 3(1), 57. http://dx.doi.org/10.1007/s42452-020-04045-7. http://dx.doi.org/10.1007/s42452-020-040...
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Epoxidation with peracetic acid was generated in situ by using hydrogen peroxide and acetic acid, at 60 °C for 6 h. |
Biolubricant |
Hernández-Cruz et al. (2021) |
Chicken lung
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Ultrasound extraction. |
Collagen |
Zou et al. (2020)Zou, Y., Yang, H., Zhang, X., Xu, P., Jiang, D., Zhang, M., Xu, W., & Wang, D. (2020). Effect of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung. Food Production, Processing and Nutrition, 2(1), 3. http://dx.doi.org/10.1186/s43014-019-0016-1. http://dx.doi.org/10.1186/s43014-019-001...
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Сhicken intestine
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Treatment with acetone at the ratio of 1:1.5 (intestine:acetone). |
Proteolytic Enzymes with high protease activity |
Raj & Mahendrakar (2010)Raj, K. R., & Mahendrakar, N. S. (2010). Effect of ensiling and organic solvents treatment on proteolytic enzymes of layer chicken intestine. Journal of Food Science and Technology, 47(3), 320-324. http://dx.doi.org/10.1007/s13197-010-0051-z. PMid:23572645. http://dx.doi.org/10.1007/s13197-010-005...
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Hydrolysis at a reaction temperature of 533 K, reaction time 28 min, H2SO4 concentration in the reagent system 0.02 wt%. |
Amino acid |
Zhu et al. (2010)Zhu, G., Zhu, X., Wan, X., Fan, Q., Ma, Y., Qian, J., Liu, X., Shen, Y., & Jiang, J. (2010). Hydrolysis technology and kinetics of poultry waste to produce amino acids in subcritical water. Journal of Analytical and Applied Pyrolysis, 88(2), 187-191. http://dx.doi.org/10.1016/j.jaap.2010.04.005. http://dx.doi.org/10.1016/j.jaap.2010.04...
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Chicken bone
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Low-energy consumption pyrolysis process. |
Biochar, adsorbent |
Yang et al. (2020)Yang, T., Han, C., Tang, J., & Luo, Y. (2020). Removal performance and mechanisms of Cr(VI) by an in-situ self-improvement of mesoporous biochar derived from chicken bone. Environmental Science and Pollution Research International, 27(5), 5018-5029. http://dx.doi.org/10.1007/s11356-019-07116-4. PMid:31848961. http://dx.doi.org/10.1007/s11356-019-071...
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Pyrolyze at 600 °C. |
Adsorbent for Pb removal in waste water |
Park et al. (2019)Park, J. H., Wang, J. J., Kim, S. H., Kang, S. W., Cho, J. S., Delaune, R. D., Ok, Y. S., & Seo, D. C. (2019). Lead sorption characteristics of various chicken bone part-derived chars. Environmental Geochemistry and Health, 41(4), 1675-1685. http://dx.doi.org/10.1007/s10653-017-0067-7. PMid:29344748. http://dx.doi.org/10.1007/s10653-017-006...
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