Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

• 발행기관: 한국축산식품학회
• 저자명: Jae Hyun Park Ju Hui Choe Hyun Wook Kim Ko Eun Hwang Dong Heon Song Eui Joo Yeo Hack Youn Kim Yun Sa
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제2호, 162~169쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 초록

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE L*, a* and b* values were in the following order: MO>PC>WB (pPC>MO (pMO>WB (p< 0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

키워드

duck feet gelatin extraction methods pressure microwave oven