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 (9.5-10.6% against 6.6-7.2%, dry basis) and higher gel strength (251-257 g against 229 g) — but lower hydroxyproline content (98-111 against 120 residues per 1,000) and lower thermal stability — than commercial bovine gelatin, and its 14-16% ash exceeds the 2% edible limit. Both gelatins ran as two distinct alpha chains with no beta or gamma chain, and without the two-fold alpha-1 intensity of pure type I, which the authors read as at least two collagen types. 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. Funded by Kasetsart University; no conflicts declared.