Physicochemical Characteristics of Extracted Gelatin from Chicken Feet at Different Temperatures

J.H. Choe; B.J. Park; C. Jo; H.Y. Kim

Physicochemical Characteristics of Extracted Gelatin from Chicken Feet at Different Temperatures

In: 63rd International Congress of Meat Science and Technology

Authors:

J.H. Choe

J.H. Choe ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

Search for other papers by J.H. Choe in
Current site
Google Scholar
PubMed

B.J. Park

B.J. Park ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

Search for other papers by B.J. Park in
Current site
Google Scholar
PubMed

C. Jo

C. Jo ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

Search for other papers by C. Jo in
Current site
Google Scholar
PubMed

, and

H.Y. Kim

H.Y. Kim ²Department of Animal resources science, Kongju National Unicersity, Daehoeri, Yesan, Chungnam 32588, Korea; kimhy@kongju.ac.kr

Search for other papers by H.Y. Kim in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 558–559

DOI:: https://doi.org/10.3920/9789086868605_247

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The aim of this study was to investigate the effect of extraction temperature on physicochemical characteristics of gelatin from chicken feet. Chicken feet were soaked in acidic solution (0.1 N HCl) for 24 h and washed using water until the pH was 5.5. The neutralized chicken feet were heated at 65, 75, 85, and 95 °C for 2 h, respectively. The extracted gelatin was freeze-dried and made 4% gel (w/v) using distilled water. For physicochemical properties, extraction yield, gel strength, and melting point were analyzed. The extracted gelatin at 95 °C showed the lowest and highest values in extraction yield and gel strength (P<0.05), respectively. A significantly higher melting point was observed in extracted chicken feet gelatin at 65 and 75 °C compared with extracted ones at 85 and 95 °C. In conclusion, different extraction temperature led to difference in physicochemical properties of chicken feet gelatin. Therefore, the chicken feet gelatin could be utilized as extracting the gelatin with different physicochemical properties by controlling temperature depending on the purpose of the application.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000247.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	133	46	16
Full Text Views	6	0	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Physicochemical Characteristics of Extracted Gelatin from Chicken Feet at Different Temperatures

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics