The Effect of Time span of the Gelatin extraction on chicken feet using Microwave Assisted Extraction (MAE) method
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Abstract
Gelatine is a product derived from the hydrolysis and extraction of animal proteins such as beef, pork, fish and poultry, and one of the potential sources of gelatine is chicken. Chicken has the potential to be a source of raw material for the production of halal gelatine, with more than 3.7 million tonnes of broilers produced on farms. In addition, chicken has a higher content of gelatin-forming amino acids compared to cattle, pigs and fish. The development of microwaves as extractors has become a focus in recent years because microwave extraction can reduce the extraction time compared to other heat sources. In this study, gelatine extraction went through three stages: pre-treatment, gelatine isolation and gelatine recovery. During the pre-treatment process, the chicken feet were cleaned, the gelatin isolation process was carried out using 4% HCl (hydrochloric acid) acid solution, the chicken feet were soaked for 48 hours and then extracted using microwave at 480 W power for 10, 20 and 30 minutes. Gelatin recovery was performed by drying the extract solution at 600C. This study analyses the effect of extraction time on the yield of chicken foot gelatin extracted by the MAE (Microwave Assisted Extraction) method and the physico-chemical characteristics of the microwave extracted gelatin. The resulting yields for each variable were 4.0%, 5.7% and 7.8% with the highest yield being MAE-30 and the lowest being MAE-10. This proves that the length of the extraction time has an effect on the final yield, the longer the extraction process the higher the yield. Extraction results with the best chemical-physical characteristics based on comparison with SNI were obtained from sample MAE-30 with results of 7.87% moisture, 7.34% ash, 65.30% protein, 133 gel strength, 56 g bloom, 5.46 cP viscosity and pH 3.9.