Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine

Karim, B. F. and Cansu, Ü and Boran, G. (2022) Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (2). pp. 194-203. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Abstract Poultry processing industry produces large quantities of by products (skin, bone, and feather) that contain significant amounts of protein. The source of gelatine is of great concern for some societies including Muslims, Hindus, and Jews as gelatine is mostly obtained from porcine sources. In the present study, gelatine was obtained from chicken skin and some quality and functional features were evaluated in comparison with commercial gelatines from porcine, bovine, and piscine sources. Chicken skin gelatine formed stable foams by a foaming stability of 83.3 as well as high emulsion activity of 72.8 m2 g−1 compared to commercial gelatines. On the other hand, gel strength and viscosity of chicken skin gelatine were 307 g and 2.5 cP, respectively, and significantly lower than that of commercial gelatines due to high content of impurities. The results concluded that chicken skin may be used in gelatine manufacturing upon efficient removal of fat, which was the most abundant component in the dry matter of chicken skin.

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