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| Optimization of Extraction Process and Characterization of Gelatin from Chicken Heads |
| WANG Mingyue, WANG Xiaoming, LI Xinyi, JIN Shuangshuang, DENG Shaolin, HAN Minyi, XU Xinglian |
| 1. Yunfu Branch of Guangdong Laboratory of Lingnan Modern Agricultural Science and Technology, Yunfu 527400, China; 2. National Engineering Research Center for Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Wen’s Food Group Co. Ltd., Yunfu 527400, China |
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Abstract To address the problem of low utilization rate and insufficient high-value development of chicken heads as a raw material, the hot water extraction of gelatin from chicken heads was optimized using three different pretreatment methods, namely, acid, alkaline-acid, and acid-enzymatic methods. The effects of extraction temperature (55, 60 and 65 ℃) and time (3, 4.5 and 6 h) on the yield of gelatin were examined. The extraction parameters were optimized using single-factor experiments, and the obtained product was characterized. The results indicated that the optimum extraction conditions that provided maximum yield of gelatin were determined as 60 ℃ and 6 h for extraction temperature and time, respectively, irrespective of the pretreatment method used. The yield of gelatin was highest using the alkaline-acid method (10.08%) followed by the acid-enzymatic method (9.08%) with the acid method giving the lowest value (2.52%). The gelatin prepared by the alkaline-acid method exhibited the typical characteristics of type A gelatin and was characterized by high protein content (73.33%), low ash content (0.90%), moderate solubility (66.81%), wide pH adaptability, and excellent low-temperature processing adaptability. In conclusion, the alkaline-acid method enabled the simultaneous achievement of efficient extraction and high-value conversion of gelatin from chicken heads. The comprehensive performance of the product was significantly superior to that of the gelatin prepared by the acid and acid-enzymatic methods.
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ZHANG Xiaoli, GAO Ruichang, LI Mengzhe, WANG Xin, LIU Yuanxiu, LU Chenya, TIAN Ying, YUAN Li, SHI Tong. Color-Enhancing Effect of Plasma Activated Water-Gelatin Coatings on Snakehead (Channa argus) Fillets during Storage[J]. Meat Research, 2026, 40(4): 47-53. |
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2026, Vol. 40 
