Physicochemical properties of gelatin extracted from chicken deboner residue

The aim of this study was investigation of physicochemical properties of chicken deboner residue (CDR) gelatin in comparison with a commercial gelatin. A pretreatment with 6.73 g/100 mL hydrochloric acid, followed by water extraction at 86.8 degrees C for 1.95 h was established as optimal conditions for obtaining gelatin from chicken deboner residue. CDR and commercial gelatins were evaluated in terms of proximate composition (fat, ash, moisture and protein), pH, pl, gel strength, viscosity, fat binding and water holding capacity (FBC, WHC), foaming properties (foam capacity and foam stability), turbidity, color (L*, a*, b*, C* and h degrees) and amino acid composition. Moisture content, pl, bloom, viscosity, FBC, foam formation capacity, foam stability and L* of CDR gelatin were significantly higher than commercial gelatin. There were no significant differences in fat, ash and protein content, a* and h degrees factors and WHC between two gelatin samples. (C) 2015 Published by Elsevier Ltd.