COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT

Mechanically deboned chicken meat (MDCM) from neck parts was digested with pepsin for 24 h at 4C. The solubilized collagens were subjected t o salt fractionation both at acidic and neutral pH. The precipitates o btained after centrifugation , dialysis and lyophilization were quanti tatively evaluated and collagen types were identified, The precipitate formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M-Tris -HCl, pH 7.5 buffer and further fractionated by sequential salt precip itation at 1.8, 2.5 and 4.5 M Collagen types I, II, III and V were det ected by electrophoresis techniques. Type I collagen was the major com ponent. The presence of type II collagen indicated MDCM contained cart ilaginous tissues.