Extraction and physicochemical characterization of native and broiler chicken feet gelatin

Usman M, Sahar A, Aadil RM, Shahid M · Journal of the Science of Food and Agriculture

Gelatin protein content 85.9% (broiler) and 82.5% (native), viscosity within the commercial range. The striking result is how much the bird matters: bloom strength was 326 g for native chicken feet against 203 g for broiler, both classified high bloom — so 'chicken feet gelatin' is not one material, and breed changes its properties substantially.

Population

Native and broiler chicken feet gelatin (no biological subjects)

Intervention

Acid extraction, then yield, proximate, pH, colour, viscosity, bloom strength and texture analysis

Limitations

Food-manufacturing characterization with no biological endpoints; does not measure collagen type or hydroxyproline; single laboratory.