Extraction and characterization of gelatin from black-bone chicken by-products

Abstract

In this study, gelatins from black-bone chicken feet and skin (BCFG and BCSG) were extracted using different NaOH concentrations, and their physicochemical properties were characterized and compared to commercial bovine gelatin (BG). It was found that the yield of BCFG was higher than BCSG, however, it contained higher amount of ash. All studied gelatins were composed of two distinct a-chains, while b-chain and c-chain were not present. The BCFG and BCSG were found to have lower pH, lower hydroxyproline content and lower thermal stability, but higher gel strength as compared with the BG. The colors of BCSG and BCSG were slightly darker than BG. The NaOH concentration did not show strong influence on physicochemical properties of the extracted gelatins, however, thermal stability and gel strength of BCSG tended to decrease with increasing of NaOH concentration. These findings suggested that black-bone chicken feet and skin could be a great source for the production of gelatin.

Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction

“…The main factor affecting the gelatin protein pattern is hydrolysis during the extraction process, which contributes to the separation of the peptide chains [51]. The absence of β and γ chains of gelatin in this study indicated that most cross-links between the chains were broken during the extraction process.…”

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

“…However, Dewi Yuliani, Maunatin, Jannah, and Fauziyyah (2019) obtained gelatin with favorable physicochemical properties from broiler chicken bones using different concentrations and treatment times of 8-10% phosphoric acid. (Gál et al, 2020), (Ee et al, 2019) Chicken deboned residue (Masood & Chen, 1995), (Rammaya et al, 2012), ( Rafieian et al, 2013), (Rafieian et al, 2015), (Erge & Zorba, 2018) Turkey deboned residue Fonkwe and Singh (1997) Chicken feet (Jun et al, 2000), (Almeida et al, 2012), (Rahman & Jamalulail, 2012), (Almeida et al, 2013), ( Almeida et al, 2013), (Choe & Kim, 2018) ( Saenmuang et al, 2019), (Santana et al, 2020) Duck feet (Yeo et al, 2013), (Park et al, 2013), (Y. H. Kuan, Nafchi, Huda, Ariffin, & Karim, 2017), (Abedinia et al, 2017) Bovine hide splits are ordinarily treated with acid for 48-72 h. It must be noticed that ensuing the acid conditioning, the extraction, likewise, is completed in an acid condition. After this treatment, pH is expanded to 2-4 by including alkali.…”

“…Their results indicated the optimum condition of the parameters were defined as NaOH concentration of 2.9-3.4%, extraction temperature ranging from 76 to 82 • C and 105-183 min of extraction time. Saenmuang, Phothiset, and Chumnanka (2019) characterized the BCFG and BCSG extracted using NaOH treatment and compared with commercial bovine gelatin (BG). Results indicated that obtained gelatins had two distinct α-chains and high Bloom values along with lower color properties.…”

A retroviral insertion in the tyrosinase (TYR) gene is associated with the recessive white plumage color in the Yeonsan Ogye chicken

“…In Asia, the nutritional value of black-bone chickens has long been known. Many studies have reported on the antioxidant and anti-inflammatory effects of immuno-active substances in black-bone chickens, such as carnosine and cytokine [15][16][17][18][19]. The Yeonsan Ogye is functional medicinal food.…”