Effect of extraction temperature on characteristics of chicken legskin gelatin

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Sompie, M.^1 ; Triasih, A.^2

Faculty of Animal Husbandry, Sam Ratulangi University, Jl Kampus Kleak, Manado

95115, Indonesia^1

Faculty of Fisheries and Marine Science, Sam Ratulangi University, Jl Kampus Kleak, Manado

95115, Indonesia^2

关键词: Alkaline hydrolysis;    Broad application;    Chicken legskin;    Completely randomized designs;    Extraction temperatures;    Functional properties;    Industrial fields;    Processing condition;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012089/pdf
DOI  :  10.1088/1755-1315/102/1/012089

来源: IOP

【 摘 要 】

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 (P0.05) 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%).