Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Optimizing Extraction Conditions for Chicken Feet Gelatin

닭발 젤라틴 추출 조건의 최적화

  • Lim, Ju-Yeon (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Shin, Weon-Sun (Korea Food Research Institute) ;
  • Lee, Hyeon-Gyu (Department of Foods & Nutrition, Hanyang University) ;
  • Kim, Kwang-Ok (Department of Food & Nutritional Sciences, Ewha Womans University)
  • 임주연 (이화여자대학교 식품영양학과) ;
  • 신원선 (한국 식품개발 연구원) ;
  • 이현규 (한양대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2002.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Optimum conditions for gelatin extraction from chicken feet subjected to liming and neutralization processes were determined in terms of the effects of extraction temperature and time on the yield and physicochemical properties of gelatin using response surface methodology. The yield of gelatin increased with the increased extraction temperature and time, whereas viscosity and hardness only increased up to certain levels of temperature and time, and decreased thereafter. Based on the physicochemical properties, the optimum conditions for gelatin extraction were determined as $73^{\circ}C$ for 3 h 40 min.

석회수 침지와 중화과정을 거친 닭발의 젤라틴 추출조건을 확립하기 위하여 추출온도와 시간을 달리하여 닭발에서 젤라틴을 추출하고 수율 및 이화학적 특성을 조사한 결과는 다음과 같다. 제라틴의 수율은 추출온도 및 시간이 증가함에 따라 증가하였으나 젤라틴 sol의 점도나 gel의 경도는 일정 온도와 시간까지 증가하다가 그 이후에 다시 감소하는 경향을 나타내었다. 이화학적 특성에 기초하여 결정된 젤라틴의 최적 추출온도 및 시간은 $73^{\circ}C$에서 3시간 40분이었다.

Keywords

References

  1. Cha, S.H., Cho, J.H., Chung, K.S., Chang, P.S. and Yi, Y.H. Proximate composition and microbial content change of broiler waste silage by mixing with wheat bran and oven-drying. Korean J. Food Sci. Technol. 27: 63-67 (1995)
  2. Chen, T.C., Hill, J.E. and Haynes, R.L. Quality characteristics of raw and treated effluents from Mississippi poultry processing plants, Poultry Sci. 55: 2390-2395 (1976) https://doi.org/10.3382/ps.0552390
  3. Chen, T.C., Hill, J.E. and Haynes, R.L. Characteristics of waste loads of poultry processing wastes. Mississippi Agricultural & Forestry Experiment Station Research Report 7: 1-3 (1982)
  4. Pauline, C.P. and Helen, H.P. Food Theory and Application, pp. 134-136. John, W. (ed.). John Wiley & Sons Inc., New York, USA (1972)
  5. Veis, A. The macromolecular chemistry of gelatin, pp. 1-56. In: Molecular Biology. Horecker, B., Kaplan, N.O. and Scheraga H.A. (eds.), Academic Press, New York, USA (1964)
  6. Christopher B.H. The gel, p. 347. In: Food Hydrocolloids. Nishinari, K. and Doi, E. (eds.), Plenum Press, New York, USA (1994)
  7. Hinterwaldner, R. Raw materials, pp. 295-314. In: The Science and Technology of Gelatin. Ward, A.G. and Courts, A. (eds.). Academic Press, London, UK (1977)
  8. Johnston-Banks, F.A. Gelatin, pp. 233-291. In: Food Gels. Harris P. (ed.). Elsevier Applied Science Series, London, UK (1990)
  9. Marks, E.M. Gelatin, Vol. 10, pp.711-721. In: Encyclopedia of Chemical Technology, 3rd ed. John Wiley & Sons Inc., New York, USA (1980)
  10. Grossman, S. and Bergman, M. Process for the production of gelatin from fish skins. U.S. Patent 5,093,474 (1992)
  11. Norland, R.E. Fish gelatin. Technical aspects and applications, pp. 266-287. In: Photographic Gelatin. Band S.J. (ed.). Royal Photographic Society, London, UK (1987)
  12. Norland, R.E. Fish gelatin, pp. 325-353. In: Advances in Fisheries Technology and Biotechnology for Increased Profitability. Voight, M.N. and Botta, J.K. (eds.). Technomic Publishing Co., Lancaster, PA, USA (1990)
  13. Gudmundsson, M. and Hafsteinsson, H. Gelatin from cod skins as affected by chemical treatments. J. Food Sci. 62: 37-39 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04363.x
  14. Leuenberger, B.H. Investigations of viscosity and gelatin properties of different mammalian and fish gelatins. Food Hydrocolloids 5: 353-361 (1991) https://doi.org/10.1016/S0268-005X(09)80047-7
  15. Osborne, K., Voight, M.N. and Hall, D.E. Utilisation of lumpfish carcasses for production of gelatin, pp. 143-162. In: Advances in Fisheries Technology and Biotechnology for Increased Profitability. Voight, M.N. and Botta, J.K. (eds.). Technomic Publishing Co., Lancaster, PA, USA (1990)
  16. Lee, M.H., Kim, Y.H. and Chung, M.S. Quality comparison of gelatins manufactured from raw and scalded pig skins. Korean J. Food Sci. Technol. 19: 102-106 (1987)
  17. Kim, J.S., Kim, J.G., Cho, S.Y., Kang, K.S., Ha, J.H. and Lee, E.H. The suitable processing condition for gelatin preparation from yellowfin sole skin. Korean J. Food Sci. Technol. 25: 716-723 (1993)
  18. Kim, J.S. and Cho, S.Y. Screening for raw material of modified gelatin in marine animal skins caught in coastal offshore water in Korean Agric. Chem. Biotech. 39: 134-139 (1996)
  19. Jun, M., Lee, J.M., Lee, K.S. and Kim, K.O. The effects of preparation conditions on the properties of Jokpyun (traditional Korean gel type food) model system. Food Sci. Biotechnol. 9: 27-31 (2000)
  20. Jun, M, Oh, S.S. and Kim, K.O. Effects of levels of flavoring materials on the sensory properties of chicken feet Jokpyun (Korean traditional gel type food). Korean J. Food Sci. Tenhnol. 32: 1306-1312 (2000)
  21. Lim, J., Oh, S. and Kim, K.O. The effects of processing conditions on the properties of chicken feet gelatin. Food Sci. Biotechnol. 10: 638-645 (2001)
  22. BSI. Methods for sampling and testing gelatin. British Standard 757, British Standards Institution, London, UK (1975)
  23. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1992)
  24. Hinterwaldner, R. Technology of gelatin manufacture, pp. 315-364. In: The Science and Technology of Gelatin. Ward, A.G. and Courts, A. (eds.). Academic Press, London, UK (1977)
  25. Hayashi, A. and Oh, S.C. Gelation of gelatin solution. Agric. Biol. Chem. 47: 1711-1716 (1983) https://doi.org/10.1271/bbb1961.47.1711
  26. Kowal, W. Preparation of Bones. Fleisch-Ind. USSR 22: 18-26.(1951)