Quality of Gelatin Processed from Chicken Legs (Tarsometa tarsus) Skin with Different Method

Abstract

This study aimed to utilize chicken legs skin (Tarsometa tarsus) to produce fine quality and physicochemical properties of gelatin derived from halal ingredients by using different degreasing methods of processing. Methods used in gelatin production were: 1) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WONS); 2) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm and then ethanol is added (1:1) (WONSE); 3) skin sample is not soaked in NaOH 0.05 M ethanol is added to liquid gelatin (1:1) (WONE); 4) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WNS); 5) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min and then ethanol is added to it (1:1) (WNSE); 6) skin is soaked in NaOH 0.05 M and ethanol is added to liquid gelatin (1:1)(WNE). Results showed that the different methods significantly affected (p<0.05) pH, viscosity, intensity of yellow (b value), protein and fat contents. WONS method produced the highest viscosity (p<0.05) and protein content (p<0.05), as well as the lowest fat content (p<0.05) with no differences for other characteristics with other treatments. Therefore, it can be concluded that methods where the skin has not been soaked in NaOH 0.05M and liquid gelatin has been centrifuged are the best ones to produce fine quality gelatin from chicken legs skin.