Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Halimah, Ab. Rahim and Hasan, Ahmad and Mohd Hasbi, Ab. Rahim (2021) Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus. Current Science and Technology (CST), 1 (1). pp. 50-55. (Published)

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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 andphysical 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°Cto 35.9°C. 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.

Item Type: Article
Uncontrolled Keywords: Gallus gallus domesticus, Chicken feet, Chicken head, waste, Poultry industry
Subjects: Q Science > QP Physiology
T Technology > TD Environmental technology. Sanitary engineering
Faculty/Division: Centre For Modern Languages and Human Sciences
Faculty of Industrial Sciences And Technology
Institute of Postgraduate Studies
Center for Human Sciences
Depositing User: Noorul Farina Arifin
Date Deposited: 25 Oct 2021 03:31
Last Modified: 25 Oct 2021 03:31
URI: http://umpir.ump.edu.my/id/eprint/32461
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