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

Autor: S. C. Ee, Jamilah Bakar, Nazamid Saari, Faridah Abas, Amin Ismail
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: International Journal of Food Properties, Vol 24, Iss 1, Pp 1495-1509 (2021)
Druh dokumentu: article
ISSN: 1094-2912
1532-2386
10942912
DOI: 10.1080/10942912.2021.1978484
Popis: 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 0.9090%). Present findings suggest the feasibility to extract high quality gelatin from chicken head by manipulating ETE and ETI.
Databáze: Directory of Open Access Journals
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