Chicken Feet Research Articles

Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics

The spoilage of irradiated ready-to-eat chicken feet (RTECF) seriously affects the food's quality, resulting in package swelling and off-flavors, both of which are highly undesirable to stakeholders and consumers. To investigate the spoilage characteristics of irradiated RTECF and the microorganisms responsible for the spoilage and swelling, the changes in physicochemical properties, microbial community, and volatile organic compounds (VOCs) between normal and spoiled RTECF were evaluated. Compared with normal samples, the spoiled RTECF showed a higher pH value and total volatile basic nitrogen (TVB-N) value, lower color value, and texture features (P < 0.05). Acinetobacter, Pseudomonas, Lactobacillus, and Candida were the dominant genera responsible for RTECF spoilage as confirmed through both culture-dependent methods and high-throughput sequencing (HTS). The results of the verification for gas-producing strains showed that Lactobacillus brevis could cause RTECF packaging to swell. A total of 20 key VOCs were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results of Pearson correlation analysis (|r|>0.8, P < 0.05) showed that 12 dominant core microbial genera had a significant effect on the flavor of RTECF before and after spoilage. This study provides a theoretical reference for solving the problem of RTECF spoilage and improving the overall quality of RTECF products.

EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS

Objective: This study aims to examine the effect of processed chicken feet consumption for a month in increasing blood calcium levels among female adolescents. Methods: This study was carried out using a quasi-experimental method by measuring blood calcium levels before and after the daily consumption of 100 grams of processed chicken feet for a month. Furthermore, the sample population comprised 105 female adolescents who met the inclusion and exclusion criteria. Blood calcium measurement was performed using the OCP direct colorimetric lab test, data processing used the Intention to Treat (ITT) method, and data analysis was carried out using the Wilcoxon test (α=5%). Results: A significant difference was observed between blood calcium levels before and after the consumption of processed chicken feet over 1 mo, with an average increase of 1.10 mg/Dl. Conclusion: Based on the results, blood calcium levels experienced an increase of 1.01 mg/Dl, equivalent to the consumption of a 500 mg/day calcium tablet.

Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare. It is generally accepted that gel strength is the most essential characteristic of gelatin. This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.

Collagen extraction and physicochemical characterization of animal by-products

Collagen is the most abundant structural protein in animals, being the main component of the skin, and can be researched and utilized by the cosmetics, pharmaceutical, food, and packaging industries. The present study investigates the extraction and quantification of collagen from three different animal sources: beef mocotó, chicken feet, and tambaqui swim bladder. Using the method of extraction in soluble acid solution (acetic acid) and precipitation in sodium chloride saline solution, collagen yields and their physicochemical properties were determined. The results revealed that the tambaqui swim bladder, especially the outer layer, presented the highest yield (39.97%), followed by chicken feet (3.49%) and bovine mocotó (1.79%). This study highlights the viability of these sources for the production of high-quality collagen, with potential applications in the cosmetics, pharmaceutical, and biomaterials industries, promoting a sustainable and economical approach to the use of animal by-products.

Extraction and physicochemical characterization of native and broiler chicken feet gelatin.

Poultry processing generates a large amount of industrial waste, which is rich in collagen content. This waste can be utilized for the extraction of valuable components such as gelatin, which can be used as an alternative to mammalian gelatin (porcine and bovine). Gelatins were analyzed for their yield, proximate analysis, pH, color, viscosity, bloom strength, and texture profile analysis. The yield of broiler chicken feet gelatin (BCFG) was slightly higher (7.93%) as compared to native chicken feet gelatin (NCFG) (7.06%). The protein content was 85.92% and 82.53% for BCFG and NCFG. Both gelatin had moisture content in the standard range (< 15) as given by Gelatin Manufacturers of Europe (GME). Both gelatins showed higher bloom strength (326 g for NCFG and 203 g for BCFG) at 6.67% gelatin concentration, classified as high bloom. Fourier-transform infrared (FTIR) analysis showed amide I, amide A, amide B at 1636 cm-1, 3302 cm-1, 2945 cm-1 for NCFG and 1738 cm-1, 3292 cm-1, 2920 cm-1 for BCFG. At 6.67% gelatin concentration, hardness and cohesiveness values were also higher than commercial gelatin previously studied. The pH values for NCFG were 5.43 and BCFG was 5.31. Both NCFG and BCFG viscosities (4.43 and 3.85 cP) were in the optimum range of commercial gelatins (2-7 cP). Hence, the present study concluded that both NCFG and BCFG have a huge potential to replace commercial mammalian gelatins (porcine and bovine) in the food industries. However further studies should be done to optimize the extraction process. © 2024 Society of Chemical Industry.

Electrochemical Determination of Hydrogen Peroxide Using a Covalent Organic Framework (COF) and Amino-Modified Multi-Walled Carbon Nanotubes by Differential Pulse Voltammetry (DPV)

Hydrogen peroxide (H2O2) is widely used in the food industry as a bactericide due to its strong oxidizing ability. However, excess H2O2 in food can lead to chronic diseases, making it necessary to develop a rapid monitoring method. An electrochemical electrode based upon a glassy carbon electrode (GCE) modified with combined covalent organic framework (COF) and amino-modified multi-walled carbon nanotubes (MWNT-NH2) has been developed. The modifier was prepared by assembling the COF onto the surface of MWNT-NH2. Under optimal conditions, the performance of the modified electrode was evaluated by differential pulse voltammetry (DPV) with a linear range from 20 to 140 μM and a detection limit of 0.14 μM. In addition, the modified electrode had good stability and reproducibility. Good selectivity in presence of potential interferences and the successful application for the determination H2O2 in environmental water and chicken feet suggest its potential for practical analysis.

Development of Nutritious Sprinkles from Chicken Feet and Mung Beans for Pregnant Women at Risk of Chronic Energy Deficiency

This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chronic energy deficiency. It is also claimed that the formulation can be used as a high protein and high calcium food.

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

The present work investigated the optimisation of gelatine extraction yield with interesting techno-functional properties from chicken heads-feet by-product blend. Taguchi L27 orthogonal experimental design was used to optimise the extraction parameters, including acetic acid concentration (2, 3.5, and 5%), extraction temperature (55, 65, and 75°C), and extraction time (2, 4, and 6 h), with yield, viscosity, emulsifying activity index (EAI), and foaming capacity (%) as responses. The collected data were modelled and optimised using the response surface method (RSM) and desirability function (DF). Based on the data obtained, the optimal extraction parameters were an acid concentration of 3.06% and an extraction temperature of 75°C for 6 h. Responses to these extraction conditions included a yield of 10.97%, an EAI of 24.22 m2/g, a viscosity of 3.36 mPa.s, and a foaming capacity of 45.07%. Under these ideal conditions, the verified and predicted values were found to be almost identical. As a result, the estimate models are trustworthy and safe for predicting the dependent variables. The findings indicated that a blend of chicken feet and heads could be a source of gelatine with interesting functional properties.

PENGARUH KONSUMSI EKSTRAK KALDU AYAM TERHADAP PERTUMBUHAN TINGGI BADAN ANAK 12 - 48 BULAN

One intervention to prevent stunting in toddlers is to provide local foods that are highly nutritious. The study aimed to determine effect of consumption of chicken feet extract broth on height growth of children aged 12-48 months. The research design is a quasi-experimental design with a pre test-post test design. Sampling was carried out using simple random sampling and a sample of 30 was obtained. The research was carried out in May-June 2023 in Mopusi Village, Bolaang Mongondow. Comparing changes in toddlers' height before and after intervention using the Paired t-Test. Proximate test results of chicken feet broth extract moisture content 68.2%, ash content 0.44%, carbohydrate content 6.12, protein content 6.46%, fat content 18.72%, calcium content 314.25 mg/kg, phosphorus content 0.005 mg/kg, potassium content 262.20 mg/kg, iron content 4.78 mg/kg. The average height of children in the intervention group of chicken feet extracts broth flour pre-test 86.91 cm and post-test 88.44 cm with a difference of 1.53 cm and the control group pre test 88.84 cm and post-test 89.84 cm with a difference of 1.01 cm. The results showed that there was a significant difference in the pre post-test of giving chicken feet extract broth on children's height (p = 0.00 &lt;0.05). The study conclude that giving Chicken Claw Broth Extract can increase children height. It is recommended to consult health professional before introducing chicken claw extract broth into a child's diet. Additionally, further research is needed to fully understand the long-term impacts and potential risks associated with these interventions.

Antimicrobial, antioxidant, mechanistic, docking simulation, and electrochemical studies for grafting polymerization of novel sulphonated gelatin derived from chicken feet

In this elucidation, alternative collagen sources were investigated. Chicken foot waste is one of the alternate sources due to its high collagen protein concentration. Herein, high-quality collagen was produced from chicken foot by-products from natural sources. NaOH and acetic acid were used in the extraction procedure, and the extracted collagen was hydrolyzed to form gelatin with a yield of 10%. Furthermore, we study the effect of gelatin on the olefinic benzene-sulfonamide interactions through graft polymerization. Firstly, the nucleophilic substitution reaction of the benzenesulfonyl chloride derivative with aminoacetophenone in pyridine affords the corresponding (E)-N-(4-(3-(4-bromophenyl) acryloyl) phenyl)-4-methyl benzene sulfonamide (4) (Br-PS) in excellent yield. Furthermore, the graft polymerization of Br-PS via free radical polymerization onto the skeleton of gelatin gave the corresponding poly (E)-N-(4-(3-(4-bromophenyl) acryloyl) phenyl)-4-methyl benzene sulfonamide-grafted gelatin [poly (Br-PS)-g-Gelatin] in good yield. The obtained compounds were elucidated using spectral analysis such as FT-IR, 1HR, SEM, and TGA and displayed diverse interactions because of the presence of various NH, CO, OH, and CH = functional groups, which can make different hydrogen bond interactions. We confirmed these proposed structures through the DFT/B3LYP/6–31(G) premise set and showed different descriptors for them. Moreover, the new synthesized Poly (Br-PS)-g-Gelatin has good electrochemical properties. However, cyclic voltammetry gives a well-known hysteresis-type loop, which is significant for a supercapacitor. Furthermore, the synthesized polymer was stable electrochemically at different scan rates, and there was no damage to the composition electrode surface. Additionally, (Br-PS), Gelatin, and poly (Br-PS)-g-Gelatin exhibited antimicrobial and antioxidant activity, which was affirmed by molecular docking simulations with diverse proteins.

Selective detection of rutin at novel pyridinic-nitrogen-rich carbon dots derived from chicken feet biowaste: The role of bovine serum albumin during the assay

A simple fluorescence method is described for measuring rutin dependent on the nitogen-doped carbon dots (NCDs) prepared via simple pyrolysis method from chicken feet biowaste. The as-fabricated NCDs have unique advantages including cost-effectiveness and high quantum yield (42.9 %). The as-prepared NCDs explore an optimal emission band at 430 nm following exciting NCDs at 330 nm. Addition of rutin to blue-emissive NCDs quenched their fluorescence emission by inner-filtration effect (IFE) and static quenching. Under optimized conditions, the fluorescence responses increased as the rutin amount was raised from 100 to 1000 nmol/L with 5.3 nmol/L as a detection limit (S/N = 3). The probe selectivity was improved by adding bovine serum albumin (BSA), which binds other structurally-related compounds (other flavonoids). The as-synthesized NCDs exhibited some advantages towards rutin detection such as: lower LOD value, satisfactorily reproducibility, simplicity, rapidity, selectivity, and stability. The sensing probe was efficiently utilized for determining rutin in different real samples with acceptable results. The sensor offers an efficient biowaste-based approach for the determination of (bio) molecules.

Administration of Collagen Peptide Prevents the Progression of Pulmonary Fibrosis in Bleomycin-Treated Mice

Collagen peptides (CPs) are food-derived peptides that possess a variety of bioactive properties. Our study investigates the effects of CP on pulmonary fibrosis in bleomycin (BLM)-treated mice. C57BL/6J mice were subcutaneously injected with BLM for two weeks followed by a three-week experimental diet containing 25 mg/g of CP derived from chicken feet. Supplementation with CP suppressed the increase in lung weight and disruption of lung architecture observed in mice treated with BLM. BLM-treated mice also exhibited higher hydroxyproline content and increased expression levels of type I and III collagen subunit genes in the lungs. CP supplementation exerted no effect on these collagen-related factors; however, it significantly suppressed the gene expression of fibronectin and inflammation-related molecules in the lungs of BLM-treated mice. These findings suggest that CP administration prevents the development of pulmonary fibrosis by acting as an anti-inflammatory agent.

Science tackles chicken feet and chicken sex

Science tackles chicken feet and chicken sex

Science tackles chicken feet and chicken sex

Science tackles chicken feet and chicken sex

Antioxidant peptides generated from chicken feet protein hydrolysates.

As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion. Enzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed-phase high-performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano-liquid chromatography-tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L-1 in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L-1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays. Overall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali"

Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value. The utilization of chicken feet can be processed into soup, chicken noodles and chips. Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium. Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI". The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609

Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

ABSTRACT In this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissue microstructure, thiobaric acid active substances (TBARS), myofibrillar fragmentation index (MFI), protein secondary structure and myofibrillar protein (MP) oxidation of frozen chicken feet were investigated. The results demonstrated that UAT improved the sample tenderness with a minimum shear force of 775.67 ± 63.30 g. The WHC of the UAT sample also presented a high level; the thawing and cooking losses reached 4.20 ± 0.33% and 3.23 ± 0.35%, respectively. Although the LTAT sample presented a lower loss in the thaw (2.72 ± 0.23%) and a high α-helix content (30.54 ± 1.69%), it showed a significantly higher TBARS value (0.62 mg MDA/kg) (P < .05). On the other hand, it was observed a significant inhibition of fat oxidation in the FWT sample (0.19 ± 0.01 mg MDA/kg) (P < .05). However, the SDS-PAGE diagram showed that the MPs in this sample exhibited a significant degradation. Furthermore, the MT process could lead to partial overcooking of the chicken feet, resulting in poor physicochemical properties. Overall, the results indicate that the UAT method could be the most recommended process to thaw chicken feet, providing optimal tenderness with more intact microstructure and less MP degradation. This study provides relevant evidence, for consumers and industrial practice, regarding thawing methods that can be applied to frozen chicken feet

Convenient electrochemical and fluorometric dual-mode estimation of diosmin using carbon dots doped with nitrogen derived from chicken feet biowaste

Herein, new carbon dots doped with nitrogen (N.C-dots) were fabricated from chicken feet bio-waste via facile pyrolysis method. It was utilized to determine diosmin (DIS) fluorometrically and electrochemically (dual-mode). Its fluorescence emission was decreased after DIS addition as a result of inner-filtration effect (IFE). In addition, DIS exhibited a redox activity on the carbon paste electrode (CPE) decorated with N.C-dots (N.C-dots/CPE), enabling its detection via electrochemical method. Different techniques were used to characterize the sensing interfaces. There was a linear decrease in the fluorescence emission of N.C-dots at λem. = 430 nm with increasing the amount of DIS over the range of 0.01–0.6 µg mL−1, while there was a linear increase in the oxidation current (Ipa) of DIS with increasing its amount over the range of 0.1–12 µg mL−1. The detection limits (LODs) were calculated to be 3.12 ng mL−1, and 32.91 ng mL−1 for the fluorometric and electrochemical methods, respectively. The as-synthesized sensor possesses many advantages including simplicity, cost-effectiveness, long-term stability, excellent sensitivity, and good selectivity. These advantages enabled the sensor(s) to be applied successfully for the dual-mode detection of DIS in human plasma samples with acceptable results.

Effect of chicken by-products on the physicochemical properties of forcemeat formulations

The effect of by-products of chicken slaughter (chicken feet and heads) on the physical and chemical properties of forcemeat formulations was investigated. The chicken feet and heads were prepared in the form of ground mass and in the form of dry powder. Six types of samples were made with the addition of ground mass and powder of the chicken feet and heads in different proportions separately and together in the forcemeat formulation and the control sample without additive. Based on the results of the chemical composition study, it was found that adding the additive in powder form significantly increases the protein and ash content of the forcemeat formulations, as well as the water-binding capacity and yield stress. The addition of additive in the form of ground mass reduces the total content of protein and fat while the moisture and ash contents increase, the value of water-binding capacity decreases. According to the microstructural characteristics, there are no obvious differences between the control and experimental samples, with no large bone particles, cartilage or coarse crumpled particles. Incorporating chicken by-products into meat-based products is a beneficial approach to enhance their physical and chemical properties, leading to improved overall quality. Additionally, this method can be cost-effective and contribute to sustainability by reducing poultry waste.

Supplementation of Biopeptide from Chicken Feet to the Immune System and Growth of Broiler Chicken

The safety of poultry products, especially broiler chickens, can be stated to be relatively low. Antibiotic growth promoter (AGP) is used to improve chicken performance and maintain immunity. The ban on the use of AGP triggers the innovation of other materials to replace the function of AGP. Biopeptide is a solution that can be used. Biopeptides can be made from materials with a high protein content, for example, waste from chicken slaughterhouses. The waste that can be used is chicken feet, biopeptides produced from hydrolytic proteins have antioxidant and antimicrobial properties. These properties can improve the performance and immune system of broiler chickens. The aim of the study was to examine the supplementation of biopeptides from chicken feet on the immune system (total Escherichia coli and internal organ) and the growth of broiler chickens. The research material was 200 day old chickens of broiler strain cobb unsex, which were reared for 42 days of the rearing period. The treatment feeds were P0: basal feed, P1 basal feed + 2% biopeptide, P2: basal feed + 4% biopeptide, P3: basal feed + 6% biopeptide. The collected data were analyzed using analysis of variance with the Tukey test (BNJ). The results showed that biopeptide supplementation from chicken feet had a significant (P&lt;0.05) effect on total Escherichia coli, spleen weight, bursa of Fabricius weight, body weight gain, and feed efficiency for broiler chickens. However, the results of the study had no significant effect (P&gt;0.05) on liver weight and Avian Influenza antibody titers for broiler chickens. Biopeptide supplementation from chicken feet can reduce total Escherichia coli, and spleen weight, and increase the bursa of Fabricius weight, body weight gain, and feed efficiency for broiler chickens. Biopeptide supplementation from chicken feet of 6% gave the best results in body weight gain and feed efficiency.