Abstract
We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE L*, a* and b* values were in the following order: MO>PC>WB (p PC>MO (p MO>WB (p 0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Korean Journal for Food Science of Animal Resources
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
