Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative

Muhammad, Nik Aisyah Nik; Huda, Nurul; Karim, A.A.; Nafchi, Abdorreza Mohammadi

doi:10.1007/s11694-017-9661-8

Cited by 24 publications

(11 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results indicated that although overall acceptance was observed in 3% of DFG, but the increase of DFG resulted in a high satisfaction score of appearance; the addition of DFG higher than 5% resulted in the highest appearance score (p < 0.05). On the other hand, Nik Muhammad et al (2018) used quantitative descriptive analysis (QDA) to measure the effect of the type of acid used for extraction of DFG on its characterization and sensory property. The results of comparing the gelatin obtained from duck feet with commercial bovine gelatin showed that gelatin obtained from duck feet was brighter in appearance than bovine gelatin, as a result of different extraction methods.…”

Section: Sensory Propertiesmentioning

confidence: 99%

“…S.-J. Lee, Kim, Kim, et al, 2012;Wan Omar & Sarbon, 2016;Said & Sarbon, 2020), fat replacement ability(Yeo et al, 2013;Almeida & Lannes, 2017), sensory quality properties (H.-W Kim et al, 2014;Nik Muhammad, Huda, Karim, & Mohammadi Nafchi, 2018). and film-forming ability(Haroun, Beherei, & El-Ghaffar, 2010;Lee, Lee, & Song, 2015;Nazmi, Isa, & Sarbon, 2017;Abedinia, Ariffin, Huda, & Mohammadi Nafchi, 2018).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Abedinia

Nafchi

Sharifi

et al. 2020

Trends in Food Science & Technology

Self Cite

140

View full text Add to dashboard Cite

Background: Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This has prompted scientists to look for non-mammal sources that closely resembles the desirable physicochemical, functional, and sensory characteristics of mammalian gelatins. Non-mammalian gelatin from poultry and fish by-products are also gaining importance in food industry. Over the past decade, poultry production has increased by about 37.34%. Poultry by-products have good potential for replacing mammalian sources for gelatin extraction. Scope and approach: This paper reviews in detail the fundamental properties of poultry gelatins (PG), including rheological, functional and physicochemical properties. This study provides a perspective on their potential food, pharmaceutical, medical and industrial applications. Key findings and conclusions: The highest quality PG was extracted through acid treatments. PG extracted in this way exhibited favorable rheological, fat replacement, film formation, foaming, emulsifying and sensory properties, and nutritional quality. PG films showed better barrier properties than mammal-origin gelatin, making them ideal for food and medical applications. The amino acids composition of PG, especially the imino acid and hydrophobic amino acids, which determine the physicochemical and functional properties of gelatin, are higher than gelatin obtained from mammals and fish that classifies them in the upper Bloom category.

show abstract

Section: Sensory Propertiesmentioning

confidence: 99%

mentioning

confidence: 99%

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Abedinia

Nafchi

Sharifi

et al. 2020

Trends in Food Science & Technology

Self Cite

140

View full text Add to dashboard Cite

show abstract

“…With the use of bio-nanocomposites instead of petroleum-based packaging materials, significant progress can be made in terms of protecting the environment and human health in the future [8]. Gelatin and its composites can be used as a biodegradable material on food packaging due to their good film forming properties [9][10][11][12]. It is studied in the literature that; composite films obtained by using potato starch chicken gelatin have rheologically and mechanically stable properties [13], biodegradable film structures produced by using gelatin obtained from fish residues and glycerol were characterized [10], the potential applications of gelatin-based films on food packaging were investigated [14], nano-technological food packaging implementation methods were delevopled for fish gelatin-based biomaterials [15], bio-compatability of the gelatin based bio-polymers were examined [16] and the effect of drying temperatures on gelatin-based composite films were analysed [17].…”

Section: Introductionmentioning

confidence: 99%

Effects of bovine gelatin viscosity on gelatin-based edible film mechanical, physical and morphological properties

Sancakli

Başaran

Arıcan³

et al. 2021

SN Appl. Sci.

View full text Add to dashboard Cite

This study was conducted to determine the effect of gelatin reology on mechanical, physical and morphological properties of gelatin-based edible films. The aim of this study was to better understand the variation of viscosity on the structural behaviour of gelatin-based films in the presence of glycerol and sorbitol plasticizers. Gelatin-based films were casted by using gelatins of different viscosities as 2.5, 3.0 and 3.5 centipoise with plasticisers as glycerol and sorbitol. Finally, the physical, mechanical and morphological properties of the films were investigated via pH, thickness, tensile strength and elongation, fourier transform infrared spectroscopy and scanning electron microscopy. As a result of the study, it was observed that a durable film structure could be obtained with gelatin viscosity at 3 centipoise. Furthermore 5.5% gelatin, 0.1% glycerol and 0.4% sorbitol concentration were found as the most suitable formulation for gelatin based film structure with Tukey Test. The results suggest that gelatin-plastisizer combinations can be an excellent source of biobased packaging material with further investigations.

show abstract

“…A previous study by Kuan et al [16] reported that the proline content of PDFG extracted by using 4.0% v/v acetic acid was higher (11.60%) compared to this study (9.24%). Another study by Nik Muhammad et al [20] also found a higher proline content (12.23 %) of duck feet gelatin extracted with 0.1M acetic acid. Commercial bovine gelatin and duck feet gelatin hydrolysate from three different breeds of duck also contain a higher content of arginine and glutamic acid.…”

Section: Amino Acid Compositionmentioning

confidence: 82%

“…Amino acid profiling was done using a slightly modified procedure of Nik Muhammed et al [20]. The gelatin samples were digested at 110 o C for 24 hours using 5 mL of 6N HCl in a sealed glass tube.…”

Section: E Amino Acid Compositionmentioning

confidence: 99%

Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid

Zain¹,

Shahidan²,

Septama³

et al. 2021

International Journal on Advanced Science, Engineering and Information Technology

Self Cite

View full text Add to dashboard Cite

Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.

show abstract

Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative

Cited by 24 publications

References 21 publications

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Effects of bovine gelatin viscosity on gelatin-based edible film mechanical, physical and morphological properties

Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid

Contact Info

Product

Resources

About