Browse > Article
http://dx.doi.org/10.5851/kosfa.2013.33.2.162

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)
Publication Information
Food Science of Animal Resources / v.33, no.2, 2013 , pp. 162-169 More about this Journal
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;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
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.   DOI   ScienceOn
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 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.   DOI   ScienceOn
9 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.   DOI   ScienceOn
10 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.   DOI   ScienceOn
11 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.   DOI   ScienceOn
12 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.   DOI   ScienceOn
13 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.
14 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.   DOI   ScienceOn
15 Johnston-Banks, F. A. (1990) Gelatin. In: Food gels. Harris, P. (ed) Elsevier Applied Science, London, pp. 233-289.
16 Ward, A. G. and Courts, A. (1977) The science and technology of gelatin. Academic Press, London. pp. 413-425.
17 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.   DOI   ScienceOn
18 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.   DOI   ScienceOn
19 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.   과학기술학회마을
20 Johnston-Banks, F. A. (1983) From tannery to table: An account of gelatin production. J. Soc. Leath. Tech. Ch. 68, 141-145.
21 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.
22 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.   과학기술학회마을
23 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.   과학기술학회마을
24 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.   DOI   ScienceOn
25 Ashar, A. and Henrickson, R. L. (1982) Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems. Adv. Food Res. 28, 231-372.   DOI
26 Badii, F. and Howell, N. K. (2006) Fish gelatin: Structure, gelling properties and interaction with egg albumin proteins. Food Hydrocolloid. 20, 630-640.   DOI   ScienceOn
27 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.   DOI   ScienceOn
28 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.
29 Karim, A. A. and Bhat, R. (2009) Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloid. 23, 563-576.   DOI   ScienceOn
30 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.   DOI   ScienceOn
31 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.
32 Korea Duck Association. The number of carcass. Available from: http://www.koreaduck.org/index.asp. Accessed Aug. 1, 2012.
33 Djabourov, M., Lechaire, J., and Gaill, F. (1993) Structure and rheology of gelatin and collagen gels. Biorheology 30, 191-205.
34 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.   DOI   ScienceOn
35 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.   과학기술학회마을
36 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.   DOI   ScienceOn
37 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.   DOI   ScienceOn
38 Arnesen, J. A. and Gildberg, A. (2006) Extraction of muscle proteins and gelatin from cod head. Process Biochem. 41, 697-700.   DOI   ScienceOn
39 Cao, H. and Xu, S. (2008) Purification and characterization of type II collagen from chick sternal cartilage. Food Chem. 108, 439-445.   DOI   ScienceOn
40 Choi, S. S. and Regenstein, J. M. (2000) Physicochemical and sensory characteristics of fish gelatin. J. Food Sci. 65, 194-199.   DOI   ScienceOn
41 Funami, T. (2011) Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology. Food Hydrocolloid. 25, 1904-1914.   DOI   ScienceOn