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

Abstract

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.

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

“…In view of these properties, the gelation profile was similar in turkey and chicken gelatins and was found to be compatible with that of bovine gelatin. This situation indicates that the applied preprocessing methods do not create any deficiency in meeting the quality criteria of the commercial gelatins (Ozcan et al., 2023 ). Increasing the temperature above the optimum points may result in a coarser appearance of gel images.…”

“…When the peak intensities for this band are compared, it is seen that turkey has the highest peak intensity and bovine has the lowest peak intensity. The increased peak intensity is explained by the increased disorder in the molecular structure generated by the random helical transition of α‐helicals during extraction and the denaturation of collagen into gelatin, which results in the loss of the triple helix state (Ozcan et al., 2023 ). Therefore, this transformation was greater in turkey gelatin than in chicken gelatin.…”

“…The L* (whiteness or brightness) value of the gelatin solutions was determined using a Chroma Meter (CR‐400; Konica Minolta, Tokyo, Japan) (Ozcan et al., 2023 ).…”

“…The microstructure of gelatin solutions (6.67%) was studied using a PLM (polarized light microscope) (Carl Zeiss, NY, USA) fitted with a peltier system. The temperature was initially set at 40°C and then progressively reduced to 5°C at a rate of 2.5°C/min (Ozcan et al., 2023 ).…”

“…Processing MDR to produce gelatin is not currently used industrially, as there are very limited studies addressing this issue for chicken and in particular turkey. There are studies in the literature on the use of skin and head raw materials for the production of turkey gelatin (Du et al., 2013 ; Ozcan et al., 2023 ), but MDR has not yet been studied for this purpose. Therefore, in this study, the pH condition with the highest swelling of the raw material was aimed to determine the hydrolysis of collagen prior to hot water extraction of gelatin, which is the first approach to produce gelatin from chicken and turkey MDRs.…”