Extractions , Physicochemical Characterizations and Sensory Quality of Chicken Feet Gelatin

@inproceedings{Rahman2014ExtractionsP,
  title={Extractions , Physicochemical Characterizations and Sensory Quality of Chicken Feet Gelatin},
  author={M. A. Rahman and Shariffah Azzainurfina Syed Khair Azlan Jamalulail},
  year={2014}
}
  • M. A. Rahman, Shariffah Azzainurfina Syed Khair Azlan Jamalulail
  • Published 2014
This study was carried out to determine the percentage of gelatin yield (w/w) extracted from chicken feet (CFG), and to compare the physicochemical properties and sensory qualities of CFG with bovine commercial gelatins (CBG). CFG extraction was based on gelatin type B method through three alkaline treatments by soaking in 4% HCl, 10% NaOH then 60°C thermal hydrolysis for 5 hours. A higher percentage of CFG powder was obtained at 18% w/w, and texture profile analysis showed correlation (r 2 =0… CONTINUE READING

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