Effects of different drying methods on the rheological functional and structural properties of chicken skin gelatin compared to bovine gelatin

Sarbon N. M., . and Rasli H. I., . Effects of different drying methods on the rheological functional and structural properties of chicken skin gelatin compared to bovine gelatin. pp. 584-592. ISSN 22317546

This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86) than freeze-dried samples (9.25). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176) as well as foaming stability (166.67). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79). There were no significant differences (p 0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively this findings indicated no significant differences (p 0.05) in rheological functional and structural properties for chicken skin gelatins prepared by either drying method. Hence to save costs and maintain gelatin quality vacuum oven drying offers potential as an alternative means of production.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(19).pdf

Abstract

This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86) than freeze-dried samples (9.25). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176) as well as foaming stability (166.67). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79). There were no significant differences (p 0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively this findings indicated no significant differences (p 0.05) in rheological functional and structural properties for chicken skin gelatins prepared by either drying method. Hence to save costs and maintain gelatin quality vacuum oven drying offers potential as an alternative means of production.

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Item Type:	Article
AGROVOC Term:	Chickens
AGROVOC Term:	Skins
AGROVOC Term:	Bovines
AGROVOC Term:	Gelatin
AGROVOC Term:	Freeze-drying
AGROVOC Term:	Vacuum drying
AGROVOC Term:	Rheological properties
AGROVOC Term:	Functional foods
AGROVOC Term:	Structural change
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:38
URI:	http://webagris.upm.edu.my/id/eprint/22065

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