molecules Article Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins Pavel Mokrejš 1,* , Robert Gál 2 , Jana Pavlaˇcková 3 and Dagmar Janáˇcová 4 1 Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavreˇckova275, 760 01 Zlín, Czech Republic 2 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavreˇckova275, 760 01 Zlín, Czech Republic;
[email protected] 3 Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavreˇckova275, 760 01 Zlín, Czech Republic;
[email protected] 4 Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stránˇemi4511, 760 05 Zlín, Czech Republic;
[email protected] * Correspondence:
[email protected]; Tel.: +420-576-031-230 Abstract: In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnologi- cal processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % Citation: Mokrejš, P.; Gál, R.; conversion of the by-product into