Rather Jahangir A, Majid Syed Darakshan, Dar Aamir Hussain, Amin Tawheed, Makroo H A, Mir Shabir Ahmad, Barba Francisco J, Dar B N
Department of Food Technology, Islamic University of Science and Technology, Pulwama, India.
Department of Food Science and Technology, SKUAST-K, Srinagar, India.
Front Nutr. 2022 Jun 10;9:895197. doi: 10.3389/fnut.2022.895197. eCollection 2022.
The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410-3,448 cm, 1,635 cm, 1,527-334 cm, and 1,242-871 cm representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index () of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient () of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.
家禽加工工业废料是明胶蛋白的丰富来源，可用于各个工业领域。本研究旨在评估冷冻干燥（FD）和热风干燥（HAD）对鸡爪明胶的物理化学、结构、热学和功能特性的影响。提取的FD明胶和HAD明胶的产率（%）分别为14.7%和14.5%。明胶样品在紫外区域的透光率较低。傅里叶变换红外光谱（FTIR）谱带分别位于3410 - 3448 cm、1635 cm、1527 - 334 cm和1242 - 871 cm处，分别代表酰胺-A、酰胺-I、酰胺-II和酰胺-III谱带。HAD样品的水分活度较高（0.43），高于FD样品（0.21），HAD样品和FD样品的pH值分别为5.23和5.14。6.67%明胶溶液的流动指数（），HAD样品和FD样品分别为0.104和0.418，稠度系数（）分别为37.94和31.68。HAD样品的凝胶强度（276 g）高于FD样品（251 g）。FD样品的发泡能力（FC）和发泡稳定性（FS）分别为81%和79.44%，而HAD样品分别为62%和71.28%。HAD明胶的乳化能力和乳化稳定性较高，分别为53.47%和52.66%，高于FD明胶。FD的持水能力（WHC）和结合油能力（OBC）较低，分别为14.3和5.34 mL/g, 而HAD明胶的WHC和OBC分别为14.54和6.2 mL/g。因此，本研究表明明胶样品可用于各种食品中以增强功能，也可用于开发可食用包装材料。
