Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product

Abstract

AbstractPhysicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.Practical ApplicationsThis research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used.