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

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J.H. Choe

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

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B.J. Park

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

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C. Jo

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

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H.Y. Kim

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

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Art:: Kapitel

Seiten:: 558–559

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

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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.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Physicochemical Characteristics of Extracted Gelatin from Chicken Feet at Different Temperatures

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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