Effect of broiler age and extraction temperature on characteristic chicken feet skin gelatin

Abstract

Gelatin was prepared from chicken feet skin of Broiler. Yield, moisture, ash content, pH value, fat content, protein content, viscosity and gel strength of the chicken feet skin were evaluated. A completely randomize factorial design was used, with two levels of broiler age (30 and 40 day) and tree levels of extraction temperature (45, 50 and 55ºC). Results of the research showed influence of interaction of both treatments Broiler age and extraction temperature was not significant (P>0.05) upon the yield, gelatin moisture, pH value, fat content, protein content and gel strength, while it was significant (P<0.01) to viscosity. The average of gelatin characteristic made of chicken feet skin from this study were yield 15,498%, moisture 10,930%; ash content 0,249%; pH value 3,422; fat content 0,139%; protein content 93,521; viscosity 6,896 poise and gel strength 119,0852 g/cm . The results indicated that chicken feet skin gelatin can be used as a substituted for commercial gelatin for food industry application.