Extraction and characterization of gelatin from black-bone chicken by-products

Saenmuang S, Phothiset S, Chumnanka C · Food Science and Biotechnology

Chicken-foot gelatin had higher extraction yield than skin gelatin and higher gel strength — but lower hydroxyproline content — than commercial bovine gelatin. Composition data only.

Population

Food-science characterization of gelatin from chicken feet and skin (no human subjects)

Intervention

Alkaline pre-treatment and extraction of gelatin from black-bone chicken feet and skin

Comparator

Commercial bovine gelatin

Limitations

No biological outcomes; niche chicken breed; relevance to home-cooked chicken feet unquantified.