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Research Paper | Food Science | Saudi Arabia | Volume 13 Issue 3, March 2024
Quality Evaluation of Gelatin Extracted from Chicken Feet of Different Ages
Ibrahim Alnughaymishi | M. Abd Elgadir [2]
Abstract: This study aims to evaluate quality of gelatin extracted from feet of ROSS chicken at different ages. The ages studied were 12, 14 and 16 weeks. The following parameters were evaluated: yield percentage, pH, gel strength, gel viscosity, gel melting point, water holding capacity and color properties were evaluated. The highest value of gelatin yield was obtained in 16 weeks? age chicken feet. While the highest value of gel strength 138.3 bloom was obtained in 12 weeks? age chicken feet. However, there were no significant (p ? 0.05) differences in the pH values measured in the gelatin in terms of chicken ages. It was observed that no significant (p ? 0.05) differences in WHC measured in gelatin extracted from 12 weeks? age chicken feet. The lightest gelatin (L* 80.5) was obtained in the control sample followed by 64.9, 63.1 and 60.7 which obtained in the gelatin extracted from the chicken ibn the age of 14, 15 and 12 age, respectively. The same trend was observed in the values of the yellowness as the highest value of (b* 25.7) at the age of 12 weeks, followed by (b* 22.8) in the gelatin of 14 weeks? age one. However, the highest redness value (a* 6.1) was observed in the gelatin of the chicken of 12 weeks? age, followed by 14 weeks. The quality properties of the gelatin were highly depending on the ages of chickens.
Keywords: gelatin quality, chicken feet, age effect, physical properties, color properties
Edition: Volume 13 Issue 3, March 2024,
Pages: 1620 - 1623