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Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application
Title Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application
Authors OmaimaAidat, LouizaBelkacemi, Mahmoud Belalia, Mohamad khairiZainol, Humam Shaaban Barhoum
Source title International Journal of Gastronomy and Food Science
ISSN 1878-450X
Q Q2
Link https://doi.org/10.1016/j.ijgfs.2023.100708
Abstract The research was carried out to determine the appropriate acetic acid concentrations to extract the gelatin from chicken by-products blend (feet and heads) with suitable rheological and textural properties for potential applicability as a gelling agent in the formulation of chocolate custard. Chicken by-products were treated with two acetic acid concentrations in order to obtain two gelatins: gelatin extracted from chicken by-product treated with 3% (CBBG3) or 5% (CBBG5) of acetic acid. Gelatins were analyzed for their proximate composition, color, gel strength, textural profile (TPA) and amino acids composition (HPLC). Among the two gelatins, CBGG3 displayed the best gel strength (204.91 ± 0.00 bloom), textural parameters such as hardness, adhesiveness, and gumminess and thus it was used as gelling agents at doses of 3.5, 4.5, and 5% to substitute carrageenan in chocolate custard preparation. Sensory evaluation by panelists revealed their preference for the chocolate custard prepared with CBBG3 at 4.5%, over the commercial carrageenan-based-one. Gelatin extracted from chicken by-products blended with 3% acetic acid represents a potential alternative to the expensive carrageenan additive in custard preparation and probably other food products


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