Preparation Gelatin from Chicken Skin and Study its Functional and sensory Properties.

Preparation Gelatin from Chicken Skin and Study its Functional and sensory Properties.

  • Batool Abdul Rahem Ahamed
  • Abbas Muraab Dakhil AL- Abadi
Keywords: chicken Gelatin, Functional and Sensory properties of Gelatin, Chikcen skin.

Abstract

This study was carrid out to produce animal gelatin from chicken skin. Gelatin was prepared by the chemical method using HCl 2% and extraction at the temperature degree 70, 80, 90 c° and at the period of time 4, 6, 8 hours, calculated the yield, functional and sensory characteristics were measured at. The result also demonstrated that the produced gelatin have good functional properties in solubility, viscosity, gelling capacity, water absorpation, lipid binding, emulsification. viscosity was higher in gelatin prepared at 70 c° and period of extraction 8 hours and reached 1.0846 cp. Gelatin prepared were featured by highe gelling capacity at 1% for all extraction time periods. The produced gelatin was characterized by good sensory qualities color and odor, showed that the color of gelatin prepared at 70 c° was graded (transparent yellowish to light yellow) while the color (lighte yellow, yellow, dark yellow and light brown) were extgracted at temperature degree 80 – 90 c°. The gelatin were featured by being odorless at all temperatures, period of extraction.

Author Biographies

Batool Abdul Rahem Ahamed

Dept. Food Science/ College of Agriculture
University of Baghdad

Abbas Muraab Dakhil AL- Abadi

Dept. Food Science/ College of Agriculture
University of Baghdad

Published
2015-06-23