Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

  • Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yeo, Eui-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, College of Industrial Sciences, Kongju National University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Sang-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2012.11.07
  • Accepted : 2013.03.19
  • Published : 2013.04.30
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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

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