AUTHOR=Mariod Abdalbasit A. , Abd Elgadir M. , Hussein Rasha Hamed , Alnughaymishi Ibrahim 

TITLE=Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 9 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1614286

DOI=10.3389/fsufs.2025.1614286

ISSN=2571-581X

ABSTRACT=BackgroundThis 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 yogurt.MethodsFresh 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.ResultsThe 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.ConclusionChicken 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 yogurt 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.