DOI QR코드

DOI QR Code

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

  • Received : 2012.11.07
  • Accepted : 2013.03.19
  • Published : 2013.04.30

Abstract

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

Keywords

duck feet;gelatin;extraction methods;pressure;microwave oven

References

  1. Montero, P., Fernandez-Diaz, M. D., and Gómez-Guillen, M. C. (2002) Characterization of gelatin gels induced by high pressure. Food Hydrocolloid. 16, 197-205. https://doi.org/10.1016/S0268-005X(01)00083-2
  2. McCormick, R. J. (1993) Structure and properties of tissues. In: Muscle Foods. Kinsman, D. M., Kotula, A. W., and Breidenstein, B. C. (ed) Chapman & Hall, London, pp. 25-62.
  3. SAS. (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  4. Stainsby, G. (1987) Advances in meat research: collagen as a food. In: Gelatin gels. Pearson, A. M., Dutson, T. R., and Bailey, A. (ed) John Wiley & Sons, Inc., NJ, 4, 209-222.
  5. Shin, M. (2002) Properties of collagen extracted from chicken foot skins. Culinary Research, 8, 95-105.
  6. Veis, A. (1964) The macromolecular chemistry of gelatin. Academic Press, New York. pp. 99-113.
  7. Wainewright, F. W. (1977) Physical tests for gelatin and gelatin products. In: The science and technology of gelatin. Ward, A. G. and Courts, A. (eds) Academic press, London, pp. 507-534.
  8. Ward, A. G. and Courts, A. (1977) The science and technology of gelatin. Academic Press, London. pp. 413-425.
  9. Jamilah, B. and Harvinder, K. G. (2002) Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chem. 77, 81-84. https://doi.org/10.1016/S0308-8146(01)00328-4
  10. Jamilah, B., Tan, K. W., Umi Hartina, M. R., and Azizah, A. (2011) Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloid. 25, 1256-1260. https://doi.org/10.1016/j.foodhyd.2010.11.023
  11. Jang, E. G., Lim, J., and Kim, K. (2002) Effect of soaking condition on the physicochemical properties of chicken feet gelatin. Korean J. Food Sci. Biotechnol. 34, 425-430.
  12. Johnston-Banks, F. A. (1983) From tannery to table: An account of gelatin production. J. Soc. Leath. Tech. Ch. 68, 141-145.
  13. Johnston-Banks, F. A. (1990) Gelatin. In: Food gels. Harris, P. (ed) Elsevier Applied Science, London, pp. 233-289.
  14. Jongjareonrak, A., Benjakul, S., Visessanguan, W., and Tanaka, M. (2006) Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloid. 20, 1216-1222. https://doi.org/10.1016/j.foodhyd.2006.01.006
  15. Karim, A. A. and Bhat, R. (2009) Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloid. 23, 563-576. https://doi.org/10.1016/j.foodhyd.2008.07.002
  16. Kim, H. Y. (2011) Utilization of wheat fiber, chicken, skin and feet hydrolyzates, ad a binder or extender in chicken meat products. Ph.D. thesis, Konkuk University, Seoul, Korea.
  17. Korea Duck Association. The number of carcass. Available from: http://www.koreaduck.org/index.asp. Accessed Aug. 1, 2012.
  18. Lee, S. J., Kim, K. H., Kim, Y. S., Kim , E. K., Hwang, J. W., Lim, B. O., Moon, S. H., Jeon, B. T., Jeon, Y. J., Ahn, C. B., and Park, P. J. (2012) Biological activity from the gelatin hydrolysates of duck skin by-products. Process Biochem. 47, 1150-1154. https://doi.org/10.1016/j.procbio.2012.04.009
  19. Lim, J., Oh, S., and Kim, K. (2001) The effects of processing conditions on the properties of chicken feet gelatin. Food Sci. Biotechnol. 10, 638-645.
  20. Lim, J., Jang, E. G., and Kim, K. (2002a) Optimum levels of flavoring materials for gel-type dessert using chicken-feet gelatin. Korean J. Food Sci. Biotechnol. 34, 911-915.
  21. Lim, J., Shin, W., Lee, H. G., and Kim, K. (2002b) Optimizing extraction conditions for chicken feet gelatin. Korean J. Food Sci. Biotechnol. 34, 824-829.
  22. Liu, D. C., Lin, Y. K., and Chen, M. T. (2001) Optimum condition of extracting collagen from chicken feet and its characteristics. Asian-Aust. J. Anim. Sci. 14, 1638-1644. https://doi.org/10.5713/ajas.2001.1638
  23. Masson, P. (1992) Pressure denaturation of proteins. In: High pressure and biotechnology. Balny, C., Hayashi, R., Heremans, K., and Masson, P. (eds) Colloque INSERM/John Libbey Eurotext Ltd, Vol. 224, pp. 89-99.
  24. Ashar, A. and Henrickson, R. L. (1982) Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems. Adv. Food Res. 28, 231-372. https://doi.org/10.1016/S0065-2628(08)60113-5
  25. Badii, F. and Howell, N. K. (2006) Fish gelatin: Structure, gelling properties and interaction with egg albumin proteins. Food Hydrocolloid. 20, 630-640. https://doi.org/10.1016/j.foodhyd.2005.06.006
  26. Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y., and Roytrakul, S. (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem. 116, 445-451. https://doi.org/10.1016/j.foodchem.2009.02.063
  27. Campbell, R. E. and Kenney, P. B. (1994) Muscle food. In: Edible by-products from the production and processing of muscle food. Kinsman, D. M., Kotula, A. W., and Breidenstein, B. C. (eds) Chapman & Hall, London, pp. 79-105.
  28. Cao, H. and Xu, S. (2008) Purification and characterization of type II collagen from chick sternal cartilage. Food Chem. 108, 439-445. https://doi.org/10.1016/j.foodchem.2007.09.022
  29. Choi, S. S. and Regenstein, J. M. (2000) Physicochemical and sensory characteristics of fish gelatin. J. Food Sci. 65, 194-199. https://doi.org/10.1111/j.1365-2621.2000.tb15978.x
  30. Djabourov, M., Lechaire, J., and Gaill, F. (1993) Structure and rheology of gelatin and collagen gels. Biorheology 30, 191-205.
  31. Funami, T. (2011) Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology. Food Hydrocolloid. 25, 1904-1914. https://doi.org/10.1016/j.foodhyd.2011.03.010
  32. Gimenez, B., Turnay, J., Lizarbe, M. A., Montero, P., and Gomez-Guillen, M. C. (2005) Use of lactic acid for extraction of fish skin gelatin. Food Hydrocolloid. 19, 941-950. https://doi.org/10.1016/j.foodhyd.2004.09.011
  33. Gomez-Guillen, M. C., Turnay, J., Fernandez-Diaz, M. D., Ulmo, N., Lizarbe, M. A., and Montero, P. (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloid. 16, 25-34. https://doi.org/10.1016/S0268-005X(01)00035-2
  34. Gomez-Guillen, M. C., Gimenez, B., and Montero, M. P. (2005) Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocolloid. 19, 923-928. https://doi.org/10.1016/j.foodhyd.2004.12.011
  35. Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. E., and Montero, M. P. (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloid. 25, 1813-1827. https://doi.org/10.1016/j.foodhyd.2011.02.007
  36. Haug, I. J., Draget, K. I., and Smidsrod, O. (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloid. 18, 203-213. https://doi.org/10.1016/S0268-005X(03)00065-1
  37. Hinterwaldner, R. (1977) The science and technology of gelatin. In: Raw materials. Ward, A. G., and Courts, A. (ed) Academic press, London, pp. 295-314.
  38. Hao, S., Li, L., Yang, X., Cen, J., Shi, H., Bo, Q., and He, J. (2009) The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chem. 115, 124-128. https://doi.org/10.1016/j.foodchem.2008.11.080
  39. Ahmad, M., Benjakul, S., and Nalinanon, S. (2010) Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros). Food Hydrocolloid. 24, 588-594. https://doi.org/10.1016/j.foodhyd.2010.03.001
  40. Ahmad, M. and Benjakul, S. (2011) Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloid. 25, 381-388. https://doi.org/10.1016/j.foodhyd.2010.07.004
  41. Arnesen, J. A. and Gildberg, A. (2006) Extraction of muscle proteins and gelatin from cod head. Process Biochem. 41, 697-700. https://doi.org/10.1016/j.procbio.2005.09.001

Cited by

  1. Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes 2017, https://doi.org/10.1007/s10068-017-0175-2
  2. Quality Properties of Chicken Nugget with Various Levels of Chicken Skin vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.105
  3. Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin 2017, https://doi.org/10.3382/ps/pex237
  4. Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels vol.54, pp.2, 2017, https://doi.org/10.1007/s13197-017-2496-9
  5. Comparison of physicochemical and functional properties of duck feet and bovine gelatins vol.97, pp.5, 2017, https://doi.org/10.1002/jsfa.7970
  6. Effect of the Duck Skin on Quality Characteristics of Duck Hams vol.37, pp.3, 2017, https://doi.org/10.5851/kosfa.2017.37.3.360
  7. Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture vol.35, pp.1, 2015, https://doi.org/10.5851/kosfa.2015.35.1.19
  8. Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.209
  9. Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review vol.63, 2017, https://doi.org/10.1016/j.foodhyd.2016.08.007
  10. Effects of Ultrasound Assisted Extraction in Conjugation with Aid of Actinidin on the Molecular and Physicochemical Properties of Bovine Hide Gelatin vol.23, pp.4, 2018, https://doi.org/10.3390/molecules23040730
  11. Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment vol.22, pp.1, 2019, https://doi.org/10.1080/10942912.2019.1576731

Acknowledgement

Supported by : Ministry of Agriculture, Food and Rural Affairs