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.
Highlights
The poultry industry in Malaysia is one of the highest demand food sectors with an estimated consumption in 2020 is up to 49.3 kg of poultry meat per capita
The rapid development of this industry has led to an abundance of by-products produced during the slaughtering processes. These by-products will result in environmental problems such as soil pollution, air pollution, pathogens, heavy metals, and water quality problems [2] [3]. If these abundant by-products are fully utilized with an innovative idea with the aid of technology, it will certainly contribute to economic growth and give the valueadded to the entire poultry industry chain without affecting the environment
The highest percentage yield was obtained from CFGac acid-soluble extraction (33.65%) may due to longer pre-treatment time compare to alkali-soluble extraction
Summary
The poultry industry in Malaysia is one of the highest demand food sectors with an estimated consumption in 2020 is up to 49.3 kg of poultry meat per capita. The rapid development of this industry has led to an abundance of by-products produced during the slaughtering processes These by-products will result in environmental problems such as soil pollution, air pollution, pathogens, heavy metals, and water quality problems [2] [3]. The same goes for chicken feet, this waste product received special attention due to nutritional content that gives benefits to human health and value-added to food, cosmetics, and pharmaceutical industries because of its capability to form a gel, bind, and act as an emulsifier Both types of gelatin (A and B) have different physicochemical properties that lead to different applications [7]. Since the chicken head is a homogenous tissue combination of skin and bone, the acid and alkali pre-treatment method is applied and basic physical characteristics (pH, melting point, color, viscosity, bloom strength) of different parts of Gallus gallus domesticus (head and feet) were compared with the commercial bovine gelatin (CBG)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
