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Properties of chicken head gelatins as affected by extraction method


Ee, S. C. and Saari, N. and Abas, F. and Ismail, A. and Abu Bakar, M. K. and Bakar, Jamilah (2019) Properties of chicken head gelatins as affected by extraction method. International Food Research Journal, 26 (2). pp. 499-508. ISSN 1985-4668; ESSN: 2231-7546


Malaysia is a surplus poultry producing country with well-established commercial slaughtering and processing plants. Immense quantity of heads, feet, viscera, blood and feathers are usually discarded and not optimally utilized. Chicken heads are rich in protein, and could be a potential source of gelatin. The aim of the present work was therefore to find a simpler, faster, cheaper and greener gelatin extraction technology as compared to current available methods of gelatin extraction from poultry heads. A comparison of three different gelatin extraction methods with alkaline-acid pretreatment (E1), single acid pretreatment (E2) and single alkaline pretreatment (E3) were studied to extract gelatin from chicken heads. E1 and E2 produced gelatins of Type A, while E3 produced gelatin of Type B. High bloom gelatin (>300 g) with <1% of ash content, high gelling (25.8-26.0°C) and melting (30.8-32.3°C) temperatures, good functionality and physical appearance were obtained from E1 and E2 extraction methods. Gelatins of E1 and E2 had higher viscous (G’’) and elastic modulus (G’) values on cooling and heating as compared to the commercial bovine skin gelatin. FTIR spectra of the gelatins indicated different degrees of structural denaturation. Overall, extraction methods of E1 and E2 produced better gelatin quality than E3. Nonetheless, E1 was the best extraction method for the production of high quality gelatin from chicken heads.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Chicken head; Poultry by-product; Gelatin; Bloom strength; Viscoelastic properties; Gelling and melting temperatures
Depositing User: Nabilah Mustapa
Date Deposited: 11 Jun 2019 01:42
Last Modified: 11 Jun 2019 01:42
URI: http://psasir.upm.edu.my/id/eprint/68872
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