Rheological and molecular properties of chicken head gelatin as affected by combined temperature and time using warm water rendering

International Journal of Food Properties

Nazamid Saari¹  Faridah Abas¹  S. C. Ee²  Jamilah Bakar²  Amin Ismail³ 

[1] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysi;Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysi;Department of Nutrition and Dietetics, Metabolism and Genomics Group, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysi;Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysi;

关键词: Chicken head;    Gelatin extraction;    Bloom strength;    Viscoelastic properties;    Gelling temperature;   

DOI  :  10.1080/10942912.2021.1978484

来源: Taylor & Francis

【 摘 要 】

Physicochemical properties of gelatin extracted from chicken head at 60, 75, and 90 °C for 3 and 6 h, respectively were determined. Increased in extraction temperature (ETE) from 60 to 75 °C and extraction time (ETI) contributed to higher yield and bloom. ETE was highly correlated with yield (r = 0.954). Despite a higher yield, the gelatin bloom and viscoelastic properties began to drop at 90 °C. Gelatin extracted at 75 °C exhibited superior properties with high bloom strength of > 309 g, high in G’, G”, gelling (27–28 °C), and melting temperatures (33–34 °C) with great viscoelastic properties. All gelatins were of type A with α-chains as major protein. FTIR amide bands indicated different degrees of structural changed. Glycine was the main amino acid in G75/6 (20.69%) with total imino acid of 23.19%. Regression models were significant (p < .05), and highly fitted for yield and a* (R2 > 0.9090%). Present findings suggest the feasibility to extract high quality gelatin from chicken head by manipulating ETE and ETI.

【 授权许可】

CC BY