Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Abstract

Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. Gelatin market demand is high especially in pharmaceutical, food, photographic, and cosmetics industries based on its gelling, foaming, and emulsifying properties. This preliminary study was focus on chicken head and feet gelatin extraction and their characterization in terms of percentage yield and physical properties (pH, color, melting point, and texture). Two different treatments (acid and alkali) were used. The percentage yield of chicken head (CHGac) and feet (CFGac) gelatins by using acid treatment were 32.10% and 33.65% while the chicken head (CHGal) and feet (CFGal) from alkali treatment were 20.06% and 22.18% respectively. All the gelatins indicated the same pH pattern range from 4.3 to 6.4. The melting point for gelatins from each treatment was a range from 30.4℃ to 35.9℃. The texture analysis is specifically into the gel strength of gelatin produce which ranges from 230 g to 356 g. All the gelatins also showed the same pattern of dl(lighter/darker), da(redder/greener), and db(yellower/bluer) which are positive value mean that the gelatins have lighter, redder and yellower color respectively. In conclusion, chicken head and feet can be an alternative that could replace the usage of porcine, bovine, and other mammals as a source of gelatin.

Optimisation of gelatine extraction from chicken feet-heads blend using Taguchi design and response surface methodology

“…Chicken feet and heads are two of the most common chicken slaughterhouse byproducts that could be used to create a value-added product. They contain little bones, and high amount of cartilage (Chakka et al, 2017;Ee et al, 2019) which makes them a good source of collagen and gelatine (Erge and Zorba, 2018;Mokrejš et al, 2019;Gál et al, 2020;Ab Rahim et al, 2021).…”