Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky

Abstract

This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at 75℃. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

Quality Properties of Chicken Nugget with Various Levels of Chicken Skin

“…식육자원 중 닭고기는 백색육으로 스킨을 제외한 단백질 함량과 지방함량이 각각 20%와 5%로 대표적인 저지방 고 단백식품이다 (Bonoli et al, 2007, Hwang et al, 2014, Kim et al, 2015a. 1인당 닭고기 소비량은 2012년 기준 1980년 대보다 300% 상승하여 돼지고기, 소고기 소비증가율보다 높은 증가율을 보이며 (Korea Poultry Association, 2015), 일 반적으로 프라이드치킨, 스모크치킨, 삼계탕, 닭갈비, 닭고기 너겟 등 다양하게 가공되어 소비된다.…”

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

“…The pH values of semi-dried restructured jerky significantly ( p < 0.05) increased with an increase in duck skin gelatin concentration and the addition of carrageenan. Both according to Kim et al [ 17 ], the process of pH adjustment during gelatin neutralization affects the product. In the present study, the addition of duck skin gelatin neutralized to pH 7 affected the pH of the semi-dried restructured jerky.…”

“…The flavor, texture, and overall acceptability scores were the highest ( p < 0.05) for the G1C group ( Table 4 ). Several researchers reported that the texture property of jerky is the most important sensory attribute [ 2 , 8 , 17 , 29 ]. Kim et al [ 29 ] found that semi-dried jerky showed an increase in tenderness score with an increase in the addition of chicken feet gelatin.…”

“…Poultry by-products, especially skin and feet, have abundant gelatin and may serve as a replacement for the existing gelatin sources [16]. Gelatin from chicken or duck feet has been studied and the physicochemical properties of restructured jerky containing that gelatin was improved [14,17]. However, little data is available on the effect of duck skin gelatin and its combination with carrageenan on restructured jerky.…”