Collagen extracted from rabbit: Meat and by-products: Isolation and physicochemical assessment. (December 2022)

• Record Type: Journal Article
• Authors: Toniasso, Daniela Pedrolo Weber; Giacomelli da Silva, Camila; de Souza Brum Junior, Berilo; Somacal, Sabrina; Emanuelli, Tatiana; Hashime Kubota, Ernesto; Cristina Prestes Dornelles, Rosa; Mello, Renius
• Is Part Of: Food research international. Volume 162(2022)Part A
• Publication Date: 2022-12
• Subjects: Rabbit waste -- Raw materials -- Slaughter by-product -- Pepsin soluble collagen -- Technological properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111967
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The meat rabbit and by-products (skin and ears) proved to be a viable source of collagen extraction. Good yields were achieved, with values between 9%, 23% and 24% on a dry basis. The collagen extracts displayed bands (α 1, α 2, β and γ), that are characteristic of type I collagen. All collagen extracts showed high molecular weight chains. The structural characteristics of the collagen extracts were identified using FTIR, showing characteristic peaks of amide A and B, as well as amide I, II, III. The rabbit collagen extracts obtained can be used to replace other existing collagens. Abstract: Obtaining collagen from rabbit meat, skin and ears is a great way to add value to these by-products. The collagen extracts from meat, skin, and ear showed high levels of protein 80.7, 95.5, and 94.5% and yields of 9.0, 24.4, and 23.8% on a dry basis, respectively. SDS-PAGE analysis showed that the collagens mainly consist of type I collagen, and the FTIR spectra displayed the characteristic peaks of amide A, B, I, II, and III; in addition, the collagens showed greater solubility in acidic pH. The foam production capacity of the collagens was low compared with other collagen sources. However, foam rabbit-collagen stability was high. The emulsifying activity index for the meat, skin, and ears was 44.7, 46.6, and 48.2 m 2 /g, respectively. Based on the results, the meat, skin, and ears of the rabbit proved to be a viable source for collagen extraction and a possible alternative to add value to the by-products (skin and ears) of these raw materials.