Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative

  • Nik Aisyah Nik Muhammad
  • Nurul Huda
  • A. A. Karim
  • Mohammadi Nafchi Abdorreza 
Original Paper
  • 43 Downloads

Abstract

This study was conducted to characterize the physicochemical properties of duck feet gelatin extracted by using different acid solutions which is hydrochloric acid (DFCl), acetic acid (DFAa), lactic acid (DFLa), and citric acid (DFCa). Proximate analysis, bloom strength, amino acid composition and sensory profiles were evaluated. Duck feet gelatin had higher bloom strength with 225.53, 334.17, 322.17 and 322.63 g for DFCl, DFAa, DFLa and DFCa, respectively, compared to commercial bovine gelatin with 216.63 g. DFCa had the highest imino acid with value of 23.01% compared to other gelatin sample. Sensory profiles in powder and gels form of gelatin were evaluated by 12 trained panellists using quantitative descriptive analysis (QDA). Overall, gelatin powder of DFCl had the highest degree of acceptability with average score of 11.15, but there’s no significant different between DFCa. While for gelatin gel, DFCa had the highest intensity of fracturability, firmness and the overall degree of acceptability score is 10.48, but there is no significant difference among other acid treatments. It was found that all extracted duck feet gelatin has high potential for application as an alternative to commercial gelatin that already available in market.

Keywords

Duck feet gelatin Acid treatment Amino acid Gelatin alternative 

Notes

Acknowledgements

The authors would like to thank Universiti Sains Malaysia by giving the financial support to carry out this project thru Research University (RU) Grant 1001/PTEKIND/815081.

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Nik Aisyah Nik Muhammad
    • 1
  • Nurul Huda
    • 2
  • A. A. Karim
    • 3
  • Mohammadi Nafchi Abdorreza 
    • 4
  1. 1.Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaMindenMalaysia
  2. 2.Food Technology Program, School of Bioresources and Food IndustryUniversiti Sultan Zainal AbidinKuala TerengganuMalaysia
  3. 3.Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaMindenMalaysia
  4. 4.Food Science and Technology Division, Department of Agriculture, Damghan BranchIslamic Azad UniversityDamghanIran

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