Collagen extracted from rabbit: Meat and by-products: Isolation and physicochemical assessment

Daniela Pedrolo Weber Toniasso; Camila Giacomelli da Silva; Berilo de Souza Brum Junior; Sabrina Somacal; Tatiana Emanuelli; Ernesto Hashime Kubota; Rosa Cristina Prestes Dornelles; Renius Mello

doi:10.1016/j.foodres.2022.111967

Collagen extracted from rabbit: Meat and by-products: Isolation and physicochemical assessment

Food Res Int. 2022 Dec;162(Pt A):111967. doi: 10.1016/j.foodres.2022.111967. Epub 2022 Sep 23.

Authors

Daniela Pedrolo Weber Toniasso¹, Camila Giacomelli da Silva², Berilo de Souza Brum Junior³, Sabrina Somacal², Tatiana Emanuelli², Ernesto Hashime Kubota², Rosa Cristina Prestes Dornelles², Renius Mello²

Affiliations

¹ Federal University of Santa Maria (UFSM), Department of Food Science and Technology, Avenida Roraima, 1000, 97105-900 Camobi, Santa Maria RS, Brazil. Electronic address: danielapedroloweber@gmail.com.
² Federal University of Santa Maria (UFSM), Department of Food Science and Technology, Avenida Roraima, 1000, 97105-900 Camobi, Santa Maria RS, Brazil.
³ Federal Institute of Education Science and Technology Farroupilha Campus Júlio de Castilhos (IFFAR), RS-527, s/n, 98130-000, Distrito de São João do Barro Preto, Júlio de Castilhos - RS, Brazil.

PMID: 36461217
DOI: 10.1016/j.foodres.2022.111967

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 m²/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.

Keywords: Pepsin soluble collagen; Rabbit waste; Raw materials; Slaughter by-product; Technological properties.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Collagen Type I
Collagen*
Electrophoresis, Polyacrylamide Gel
Meat*
Rabbits
Skin

Substances

Collagen
Collagen Type I