Extraction and Characterization of Collagen Gelatin Derived from Skin and Bones of Cuy (Cavia porcellus)
DOI:
https://doi.org/10.18050/8v296741Keywords:
Gelatin, Cavia porcellus, collagen, ROOLA treatmentAbstract
Food-producing animals have the highest concentration of collagen in their extracellular and muscular matrix. Collagen and gelatin are widely used in the food industry due to their specific structural, physicochemical and biochemical properties, which allow them to improve health and nutritional value, as well as increasing the stability of food products. Therefore, this investigation has the general objective of obtaining and characterizing gelatin from skin collagen and cuy bones (Cavia porcellus), with the aim of contributing to the nutrition of infants and pregnant mothers in the community of Nuevo Chimbote, Ancash- Peru. The gelatin is extracted by varying the time and size of the raw material, as well as the temperature (40 °C, 60 °C, 80 °C and 100 °C). Subsequently, it is dried at temperatures of 40 °C and 50 °C, and a mass balance is carried out together with quality analysis. The tests carried out included bromatological, physical, chemical and organoleptic tests. The results show that a 25.5% gelatin concentrate is obtained. The conclusions indicate that the proposed extraction method, called "ROOLA", results in an acceptable product in terms of odor, color and texture.
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