ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1614286
This article is part of the Research TopicEco-Conscious Food Systems: A Unified Framework From Processing To Waste ManagementView all articles
Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yoghurt
Provisionally accepted
- 1Jeddah University, Jeddah, Saudi Arabia
- 2Qassim University, Buraidah, Al-Qassim, Saudi Arabia
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Background: This study was designed to extract and evaluate the physicochemical properties of gelatin recovered from chicken feet of different ages and its effect on sensory evaluation of the produced yoghurt. Methods: Fresh chicken feet of 12, 14 and 16 weeks old supplied by Al-watania poultry company (Saudi Arabia) were used to extract gelatin in this study. Results: The highest gelatin yield (3.4%) was obtained from chicken feet aged 16 weeks. No significant differences (p ≥ 0.05) were observed in both pH (6.21 to 6.34) and WHC (0.90% to 0.92%) of the gelatin. The highest gel strength value was 138.3 Bloom, which was observed in the gelatin extracted from chicken feet of 12- weeks age. The values of the melting point ranged from 29.3 to 33.9 and significantly (p ≥ 0.05) different. The control sample had the highest lightness value (L* 80.5), followed by gelatin from chickens aged 14 weeks (L* 64.9), 15 weeks (L* 63.1), and 12 weeks (L* 60.7). The highest yellowness (b* 25.7) was found in the gelatin from 12-week-old chicken, while the highest redness (a* 6.1) was also observed in the 12-week-old, followed by the 14-week-old. Conclusion: Chicken leg gelatin is a natural alternative to gelatin extracted from other sources that many people may not agree to consume. Chicken gelatin has many properties and benefits, which makes it a preferred ingredient in many industries such as yogurt manufacturers, because its molecules work to form a weak gelatinous network structure, which prevents the separation of whey. The yoghurt incorporated with gelatin achieved overall acceptability scores exceeding 8 (ranging from 8.5 to 8.7), indicating the successful application of gelatin in food systems.
Keywords: Gelatin yield, Ross chicken strain, Gel viscosity, water holding capacity, Sensory evaluation
Received: 18 Apr 2025; Accepted: 02 Jun 2025.
Copyright: © 2025 MARIOD, Abd Elgadir, Hussein and Alnughaymishi. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: ABDALBASIT ADAM MARIOD, Jeddah University, Jeddah, Saudi Arabia
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