Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products

Chicken by-products are not often processed into high-value products. One important application is the production
of high quality chicken gelatin to meet the needs of markets that are not amenable to beef gelatin. So, the
present study deals with the production of gelatin from chicken skin, feet and bone. The extraction process of gelatin
from chicken by-products was optimized through the use of alkali (NaOH) and its effects on the protein yields and
the physicochemical properties of the produced gelatin were investigated. As soaking period proceeded as yield decreased.
The optimum sodium hydroxide concentration and liming period for gelatin production of chicken tissues
were defined as 2.5 % for 60 hr. Yield of gelatin of chicken skin, feet and bone reached to the maximum at 60°C and
6hr extraction time. Skin, feet and bone gelatins had similar amino acid composition, with a total imino acid content of
about (12.92– 16.99%). Amino acid contents of chicken tissue gelatins were different from that of commercial gelatin
due to the diversity in terms of raw materials and production process.