Chicken Leg Skin Research Articles

The effect of additional sucrose on the value of tensile strength and elongation of chicken legs gelatin film.

Gelatin is a clear, flavorless, and colorless biopolymer formed by the denaturation of collagen protein in animal tissues. Gelatin is an important ingredient in the manufacture of capsule shell films. The tensile strength and elongation values of gelatin film indicate its quality. Sucrose is one of the ingredients that can affect the tensile strength and elongation of the gelatin film. To determine the effect of adding sucrose on the tensile strength and elongation of the chicken leg skin gelatin film. To extract the gelatin, clean, sliced chicken leg skin was freeze-dried, ground into powder, and extracted. The characteristics of chicken skin gelatin were measured using Fourier-transform infrared, and the data were read in the 4000-400 cm- 1 range for 32 scans. Pouring the solution into a mold, flattening it, and drying it at 40°C results in a film that has been tested for tensile strength and elongation. Gelatin films with a 30% sucrose addition had the best tensile strength and elongation values, with a tensile strength of 3.03 MPa and an elongation of 152.02%. Sucrose alters the tensile strength and elongation of chicken leg gelatin film. 30% sucrose provides better tensile and elongation strength.

Application of gelatin from chicken leg skin as a stabilizer in ice cream

Gelatin is the result of the partial hydrolysis of collagen proteins. Food and non-food industries use gelatin a lot. Gelatin, especially in the food industry, is used as a foaming agent, a stabilizer, a gelling agent, an adhesive, a thickener, and an emulsifier. Chicken leg skin gelatin can be applied to food and non-food products and meet the halal requirement. Applications of gelatin to food products include one in the production of ice cream as a stabilizer. This study aimed to evaluate the application of gelatin from chicken leg skin to ice cream. This study used a randomized block design (RBD). In this study there were 3 treatments with 3 repeats: without any gelatin addition, with an addition of chicken leg skin gelatin, and with an addition of commercial gelatin. Analysis of data on the quality of ice cream was performed using ANOVA, followed by Duncan’s multiple comparison test. Data of the sensory properties of ice cream were tested non-parametrically (with the Kruskal-Wallis test). The results show that the quality of the ice cream added with gelatin from chicken leg skin was no different from the ice cream added with commercial gelatin. Chicken leg skin gelatin application to the ice cream manufacture produced good-quality ice cream whose sensory properties were acceptable to the panelists.

Single-cell transcriptomics defines keratinocyte differentiation in avian scutate scales

The growth of skin appendages, such as hair, feathers and scales, depends on terminal differentiation of epidermal keratinocytes. Here, we investigated keratinocyte differentiation in avian scutate scales. Cells were isolated from the skin on the legs of 1-day old chicks and subjected to single-cell transcriptomics. We identified two distinct populations of differentiated keratinocytes. The first population was characterized by mRNAs encoding cysteine-rich keratins and corneous beta-proteins (CBPs), also known as beta-keratins, of the scale type, indicating that these cells form hard scales. The second population of differentiated keratinocytes contained mRNAs encoding cysteine-poor keratins and keratinocyte-type CBPs, suggesting that these cells form the soft interscale epidermis. We raised an antibody against keratin 9-like cysteine-rich 2 (KRT9LC2), which is encoded by an mRNA enriched in the first keratinocyte population. Immunostaining confirmed expression of KRT9LC2 in the suprabasal epidermal layers of scutate scales but not in interscale epidermis. Keratinocyte differentiation in chicken leg skin resembled that in human skin with regard to the transcriptional upregulation of epidermal differentiation complex genes and genes involved in lipid metabolism and transport. In conclusion, this study defines gene expression programs that build scutate scales and interscale epidermis of birds and reveals evolutionarily conserved keratinocyte differentiation genes.

The effect of different concentration of chicken leg skin gelatin on the chemical characteristics and the consumer acceptability of chicken meat sausage

This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with adding 20% chicken legskin gelatin had the best chemical characteristics and it can be accepted by panelists.

Effects of single- and tri-frequency ultrasound on self-assembly and characterizations of bionic dynamic rat stomach digestion of pepsin-soluble collagen from chicken leg skin

Chicken feet, aplenty by-products in the chicken industry, are rich in collagen and contain abundant amino acids so that it can be used as an important source for the collagen market. Pepsin-soluble collagen (PSC) was extracted from chicken leg skin and explored the effects of single- and tri-frequency ultrasound on the self-assembly and vitro digestion characteristics. By the diverging and tri-frequency ultrasound reactor, PSC was treated with 20 kHz/270w (C20H5m), 40 kHz/270w (C40H5m), 60 kHz/270w (C60H5m), 20/40/60 kHz/90w × 3 (CtH5m) for 5 min. Results showed that ultrasound could accelerate the process of collagen self-assembly, and 60 kHz/270w was the fastest. Microfiber diameters of C60H5m were 65–89 nm, which was significantly lower than the control without ultrasound (80–161 nm). The digestion results indicated polypeptides with relative molecular weights founded in the range 200–5000 Da were exceeded 85%. The final digested product had the highest content of oligopeptide, consistent rheological properties, and elastic behavior. The cavitation and mechanical of ultrasound have effects on the self-assembly process and collagen gel structure and digestion characteristics, which is of great significance for the development of the chicken industry and collagen market.

Effect of different types of acid solvent on functional and microbiological properties of chicken leg skin gelatin

Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH3COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH3COOH) solvent produces the optimal functional properties of gelatin and can be applied to food products.

The effect of native chicken legskin gelatin concentration on physical characteristics and molecular weight of edible film

Edible film is a thin layer made from polysaccharides, proteins, and lipids. These research was aimed to determine the effect of gelatin concentration on physical characteristics and molecular weight distribution of edible film produced from native chicken legskin gelatin. This research materials were used native chicken legskin gelatin and plasticizer gliserol. This study used Completely Randomized Design (CRD) with different concentration of gelatin (T1 = 5%, T2 = 10%, T3 = 15% and T4 = 20%) and five replications. The result of study described that the different gelatin concentrations had significant effect (P<0.05) on tensile strength, elongation and thickness of edible film. SDS-PAGE result showed that the band patterns of the molecules was dominated by the protein molecules of gelatin, SDS-PAGE pattern showed that do not changed of bands the type α1 and α2 of edible films. The molecular weight distribution of edible film from chicken legskin gelatin had ranges from 140 -148 kDa. The molecular weight distribution of edible film from chicken legskin gelatin had ranges from 140 -148 kDa.

Influence of Soy Protein Isolate on Gelatin-based Edible Film Properties

Gelatin is a biopolymer that can be obtained from the partial hydrolysis of collagen skin tissue of chicken leg. This study aims to utilize gelatin of chicken leg skin in combination with soy protein isolate (SPI) as raw material for edible film production. The experiment was initiated by extracting gelatin and edible film was prepared by mixtures of SPI in ethanol solution and gelatin solution (containing 1% chitosan, w/v) with different weight ratio for SPI : gelatin (1:1, 1:2, 1:3, 1:4, and 1:5) then heated at 70 °C for 45 min and added 10% glycerol. Furthermore printed and dried in oven for 24 h at 60 °C. The yield of preparation of gelatin from chicken leg skin was obtained about 40.3%. Higher concentration of gelatin in solution gives a transparent color and smooth surface of edible film. Base on mechanical properties analysis, the composition of 1:3 has the best result of tensile strength and elongation at break about 4.80 MPa and 113.37%, respectively. The antibacterial activity test showed low antibacterial activity with a 0.3 cm inhibit zone.

Effect of extraction temperature on characteristics of chicken legskin gelatin

Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. Its functional properties depend on processing conditions as well as the raw material. The objective of the research was to study effect of extraction temperature on characteristics of native chicken legskin gelatin. This study used Completely Randomized Design (CRD) with four treatments (T1 = 500C, T2 = 550C, T3 = 600C, T4 = 650C) and five replications. Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan’s Multiple Range Test. The result of research indicated that, extraction temperature had significant effect (P<0.05) on yield, gel strength, viscocity and protein content of chicken legskin gelatin, but it had no significant effect (P>0.05) on water content. It was concluded that the use of extraction temperature 600C was (yields 13.75, gel strength 78.75 g bloom, viscosity 6.52 cP, protein content 84.23% and water content 6.20%).

Regulatory Differences in Natal Down Development between Altricial Zebra Finch and Precocial Chicken

Birds can be classified into altricial and precocial. The hatchlings of altricial birds are almost naked, whereas those of precocial birds are covered with natal down. This regulatory divergence is thought to reflect environmental adaptation, but the molecular basis of the divergence is unclear. To address this issue, we chose the altricial zebra finch and the precocial chicken as the model animals. We noted that zebra finch hatchlings show natal down growth suppressed anterior dorsal (AD) skin but partially down-covered posterior dorsal (PD) skin. Comparing the transcriptomes of AD and PD skins, we found that the feather growth promoter SHH (sonic hedgehog) was expressed higher in PD skin than in AD skin. Moreover, the data suggested that the FGF (fibroblast growth factor)/Mitogen-activated protein kinase (MAPK) signaling pathway is involved in natal down growth suppression and that FGF16 is a candidate upstream signaling suppressor. Ectopic expression of FGF16 on chicken leg skin showed downregulation of SHH, upregulation of the feather growth suppressor FGF10, and suppression of feather bud elongation, similar to the phenotype found in zebra finch embryonic AD skin. Therefore, we propose that FGF16-related signals suppress natal down elongation and cause the naked AD skin in zebra finch. Our study provides insights into the regulatory divergence in natal down formation between precocial and altricial birds.

PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK GELATIN KULIT KAKI AYAM

THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference concentration acetic acid solution had high significant effect (P&lt;0.01) on the the yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between 4.30 to 5.76, gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin. Key words : Acetic acid, Gelatin and Chicken legs skin

The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers

Barefoot processing is widely used as food products in Indonesia and one of the products is cracker. Therefore, production of high quality cracker is required to study the proportion of ingredients. The aim of this study was to determine the best proportion of tapioca, chicken skin and chicken leg bone towards cracker quality. The cracker was treated based on proportion (g) of tapioca, chicken skin and chicken leg bone as follows: T1 (100:50:0), T2 (100:0:50), T3 (100:25:25), T4 (100:33:17), T5(100:17:13), T6 (80:70:0), T7 (80:0:70), T8 (80:35:35), T9 (80:47:3), T10 (80:23:47). The experiment was arranged by randomized block design (RBD), which were run triplicate, thus all samples were obtained 30 experiment units. The observed variables were classified by chemical analysis (protein, water, Ca), physical analysis (degree of expansion and mass expansion), and sensory evaluations (color, aroma, flavor and crispiness). The data was analyzed using ANOVA followed by HSD 5 % and the organoleptic were analyzed by Friedman test. The results were significantly different based on protein and color. However, the datas were not significantly different based on taste, aroma, crispiness, degree of expansion and mass expansion. T5 was identified as best characteristic, notably the proportion of tapioca:chicken skin:chicken leg bone was 100:17:33. Its characteristic based on protein, moisture, calcium, mass expansion, degree of expansion were 3.96 %, 10.24 %, 176.8 mg/100g, 0.20 %, and 5.97%, respectively. In the other hand, sensory value based on color, aroma, flavor and crispiness were 5.07 (like), 4.7 (rather like), 5.03 (like), and 5.33 (like), respectively.

Spatial orientation mapping of fibers using polarization‐sensitive second harmonic generation microscopy

In this work, we present a non-invasive approach to determine azimuth and elevation angles of collagen fibers capable of generating second harmonic signal. The azimuth angle was determined using the minimum of second harmonic generation (SHG) signal while rotating the plane of polarization of excitation light. The elevation angle was estimated from the ratio of the minimal SHG intensity to the intensity when laser polarization and fiber directions were parallel to each other using experimentally determined calibration curve. Pixel-resolution images of collagen fiber spatial orientation in tendon from bovine leg, chicken leg, and chicken skin were acquired using our approach of SHG polarization-resolved microscopy.

Formation of trans fatty acids in chicken legs during frying

The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160°C, 180°C and 200°C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography–mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.

Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin

Thermal inactivation D and z values of Salmonella and Listeria monocytogenes were obtained for chicken thigh and leg meat and skin. The D values of Salmonella at 55 to 70°C were 43.33 to 0.07 min in the meat and 43.76 to 0.09 min in the skin. The D values of L. monocytogenes at 55 to 70°C were 38.94 to 0.04 min in the meat and 34.05 to 0.05 min in the skin. The z value of Salmonella was 5.34°C in the meat and 5.56°C in the skin. The z value of L. monocytogenes was 5.08°C in the meat and 5.27°C in the skin. For Salmonella or L. monocytogenes, the z value of the meat was not different from that of skin. However, the z value of Salmonella in meat or skin was different from that of L. monocytogenes in meat or skin. The z value of Salmonella or L. monocytogenes in chicken thigh and leg meat was different from that in the skin. The results from this study are useful for predicting process lethality of Salmonella and L. monocytogenes in products that contain chicken thigh and leg meat or skin.

Effectiveness of Trisodium Phosphate against Listeria monocytogenes on Excised and Nonexcised Chicken Skin

The influence of sample type (i.e., excised versus nonexcised chicken skin) on the efficiency of trisodium phosphate (TSP) solutions in reducing Listeria monocytogenes populations and inhibiting their growth during refrigerated storage was studied. Whole chicken legs and excised chicken leg skin fragments inoculated with 108 CFU of L. monocytogenes per ml were dipped for 15 min in sterile tap water (control) or in a solution containing 8, 10, or 12% TSP. L. monocytogenes counts were determined after 0, 1, 3, and 5 days of refrigerated storage (2°C). The decontamination effect of TSP was greater for excised skin than for whole legs. Microbial differences between control and TSP-treated samples were significantly larger for excised skin than for whole legs for 9 (75%) of 12 tested combinations of TSP concentrations and storage times. These differences varied from 1.05±0.26 log10 cycles (day 1) to 3.30±0.14 log10 cycles (day 5) for nonexcised-skin samples (whole legs) and from 1.54±0.48 log10 cycles (day 1) to 4.28±0.86 log10 cycles (day 5) for excised-skin samples. Significantly larger reductions were observed from the third day of refrigerated storage onward. The TSP concentration was a significant factor in the reduction of L. monocytogenes populations. These results suggest that bacteria are more readily accessible to TSP in excised than in nonexcised chicken skin and that the type of sample used to ascertain the efficacy of antimicrobial surface treatments may influence the findings of this type of study.