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Optimizing Extraction Conditions for Chicken Feet Gelatin  

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)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 824-829 More about this Journal
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.
Keywords
gelatin; chicken feet; extraction conditions;
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