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

• 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
• ISSN: 1094-2912; 1532-2386

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 < .05), and highly fitted for yield and a* (R2 > 0.9090%). Present findings suggest the feasibility to extract high quality gelatin from chicken head by manipulating ETE and ETI.