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

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

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....

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Bibliographic Details
Main Authors: S. C. Ee, Jamilah Bakar, Nazamid Saari, Faridah Abas, Amin Ismail
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
chicken head
gelatin extraction
bloom strength
viscoelastic properties
gelling temperature
Online Access:http://dx.doi.org/10.1080/10942912.2021.1978484

Internet

http://dx.doi.org/10.1080/10942912.2021.1978484

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