Physicochemical analysis of gelatin extracted rom mechanically deboned chicken meat residue, Komate Rammaya, Voon Ying and Abdul Salam Babji
Komate Rammaya, Voon Qi Ying and Abdul Salam Babji, National University of Malaysia, Malaysia
Purpose: Mechanically Deboned Chicken Meat Residue (MDCMR) is a waste product from chicken processing. Gelatin is water soluble protein mostly present in animals.
Methodology: Gelatin extracted from Mechanically Deboned Chicken Meat Residue by combination alkaline-acid extraction process. Highest yield of gelatin extracted (%w/w) at temperature 80°C (16.03%) compare with gelatin extracted at 60°C (5.96%) and 70°C (14.19%).
Findings: Proximate analysis of MDCMR showed the protein, moisture, lipid and ash content were 17.77±0.10%, 62.26±0.74%, 9.06±1.99% and 10.10±0.17% respectively. Protein content for the gelatin extracted at temperature 60°C, 70°C and 80°C were 26.61±0.82%, 28.04±1.07% and 33.00±0.35% respectively. Moisture, lipid and ash content for three type of gelatin extracted at temperature 60°C, 70°C and 80°C had significant different (p<0.05). Water activity of gelatins extracted does not have significant difference (P>0.05). Color determination and gel strength of gelatin were show the significant different (p<0.05).
Value: Thus, gel strength of gelatin extracted inversely proportional to the extraction temperature.
Keyword: Mechanically Deboned Chicken Meat (MDCM) Residue, Gelatin, Gel Strength, Proximate Analysis, Physicho-Chemical Analysis
