ArticlePolymers2019
Biotechnological Preparation of Gelatines from Chicken Feet.
Article in Polymers, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 1 synthesis or guideline pooled it, 29 citations in OpenAlex.
- Chicken feet reimagined: A strategic platform for nutritional innovation, industrial valorization, and academic-industry synergies.Poultry science · 2026Pooled it
- Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.Food science of animal resources · 2026Article
- Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin.Food science & nutrition · 2025Article
- Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin.Foods (Basel, Switzerland) · 2024Article
- Collagen-Based Medical Devices for Regenerative Medicine and Tissue Engineering.Applied biochemistry and biotechnology · 2024Review
- Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level.International journal of molecular sciences · 2024Article
- Preparation of Gelatin from Broiler Chicken Stomach Collagen.Foods (Basel, Switzerland) · 2022Article
- Effects of Feeding Housefly (Veterinary sciences · 2022Article
- The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing.Polymers · 2022Article
- Article
- Cross-Linked Gelatine by Modified Dextran as a Potential Bioink Prepared by a Simple and Non-Toxic Process.Polymers · 2022Article
- Review
- Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation.Molecules (Basel, Switzerland) · 2021Article
- Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins.Molecules (Basel, Switzerland) · 2021Article
- Polymer Biointerfaces.Polymers · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding and separating soluble proteins and fat, the purified raw material was treated in water at pH 7.5 with the addition of endoprotease at 23 °C and after thorough washing with water at 80 °C, gelatine was extracted. By the suitable choice of process conditions, gelatine with high gel strength (220-320 bloom), low ash content (<2.0%) and viscosity of 3.5-7.3 mPa·s can be prepared. The extraction efficiency was 18-38%. The presented technology is innovative mainly by the enzymatic processing of the source raw material, which is economically, technologically, and environmentally beneficial for manufacturers. Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.