Extração e caracterização de gelatina de subprodutos suínos

Abstract

The Pork meat represents approximately 40% of total meat consumed by humans, placing it as the main source of animal protein in the diet of the world's population. The issues related to the environment as waste recovery, are a growing business concern. The recovery of byproducts from slaughterhouses is economically viable, helping to reduce the negative impacts on the environment. In search of viable alternatives to enjoy the products of animal origin, have the production of protein hydrolysates, extraction of collagen and gelatin. Gelatin is derived from the partial hydrolysis of collagen animals, contained in bones and skins. In this study four methods were tested for the extraction of gelatin, two of them being selected for the characterization of moisture, protein, lipid, yield, gel strength, viscosity and pH. Gelatins obtained showed low moisture and lipids. Regarding protein content, these levels showed 81-99% and Bloom from medium to high (187 to 289g). Rheological analysis showed that all the gelatin, both extracted from leather as the foot are pseudoplastic fluids. It can be concluded that the leather extracted gelatine had higher protein content and higher Bloom, both compared to the gelatin obtained from pig's foot as obtained from other raw materials animal, being a great way to use this residue.