Effect of extraction temperature on characteristics of chicken legskin gelatin

Sompie, Meity; Triasih, A

doi:10.1088/1755-1315/102/1/012089

Cited by 11 publications

(15 citation statements)

References 6 publications

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“…Gelatins prepared from chicken feet conditioned by the alkaline-acid method showed an even higher viscosity value (6.3–7.2 mPa.s) [ 32 ]. Similar viscosity values (6.5 mPa.s) are also reported by Sompie and Triasih, who prepared gelatins from the skins of acid-conditioned chicken legs [ 33 ].…”

Section: Resultssupporting

confidence: 81%

“…at 15.5% [ 32 ]. In the preparation of gelatins from the skins of chicken legs after acid conditioning (3% CH 3 COOH, 24 h) and 5 h extraction at 60 °C, the yield of gelatin was only 14.1% [ 33 ], which is more than 2 times less than the yield of our MDCM by-product gelatin.…”

Section: Resultsmentioning

confidence: 99%

“…From the point of view of the structure of collagen after various methods of its conditioning, it can be stated that according to the procedure of Rammaya et al, there was a significant chemical denaturation, including cleavage of the primary structure. Confronting the results of the gelatin gels strengths of our MDCM by-product gelatin and gelatin prepared from chicken feet according to the procedures of Widyasari and Rawdkuen (acid conditioning) [ 31 ] and Taufik et al (alkaline-acid conditioning) [ 32 ], it can be stated that the gel strengths of all compared gelatins belong to the category of low–medium Bloom value gelatins: 140 Bloom in MDCM by-product gelatin versus 79–185 Bloom in gelatins prepared according to Widyasari and Rawdkuen and 113–120 Bloom in gelatin prepared according to Taufik et al Compared to the strength of gelatin gels obtained from the skins of chicken legs [ 33 ], our gelatins are of better quality (79 versus 140 Bloom). Significantly higher strength gelatin gels (355 Bloom) were achieved with gelatins prepared from chicken skins, which were however conditioned under mild conditions in an acidic environment (0.15% H 2 SO 4 and 0.7% CH 3 COOH solutions) and extracted at low temperatures (45 °C) [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

et al. 2021

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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 biotechnological 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 % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

et al. 2021

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“…Figure 4 displays that higher amounts of the enzyme and longer times of extraction negatively affected the viscosity of the gelatin solution. Sompie and Triasih determined the gelatin viscosity of chicken leg skin gelatin with the value of 6.52 mPa.s, which is comparable with this study [34]. Rafieinan et al focused on the optimization of the gelatin extraction from chicken deboner residues and recorded the viscosity of 5.85 mPa.s, which is a similar value in Experiment 3 in this study [35].…”

Section: Gelatin Viscositysupporting

confidence: 85%

“…Sarbon et al stated the strength of chicken skin gelatin gel of 355 Bloom when compared to Experiment 1 [32]. Sompie and Triasih published the strength of chicken leg skin gelatin gel with the value of 78 Bloom, which is significantly less than in this study [34]. The reason of such a low gel strength may be a longer extraction time (5 h) if compared to this study (1-4 h).…”

Section: Gelatin Gel Strengthcontrasting

confidence: 47%

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

et al. 2020

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Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

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Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

et al. 2023

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BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non‐mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.

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Effect of extraction temperature on characteristics of chicken legskin gelatin

Cited by 11 publications

References 6 publications

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

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