The Effect of Acetic Acid Concentration and Curing Time on the Characteristics of Native Chicken Legs Skin Gelatin

Abstract

Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial elds. This research was aimed to determine the effect of acetic acid concentration and curing time on the characteristics of native chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The rst factor was concentration of acetic acid solution, consisted of (3, 5 and 7%). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had signi cant effect (P<0.05) on the the yields, gel strength, viscosity and protein content of native chicken legs skin gelatin but had no signi cant effect (P>0.01) on water content and pH value. The curing time had no signi cant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. It was concluded that the native chicken legs skin gelatin with concentration of acetic acid 3, 5 and 7 % had similar characteristics to the commercial gelatin but the best characteristics gelatin was produced from 3 % acetic acid concentration and 24 hours curing time (yields 12.31 %, gel strength 64.16 g/Bloom, viscocity 5.50 cP, protein content 89.90%, water content 7.31% and pH value 5.33).