Open AccessEffect of phosphoric acid pretreatment on characterization of gelatin from broiler chicken (Gallus gallus domesticus L.) bones
Author(s) -
Dewi Yuliani,
Anik Maunatin,
Akyunul Jannah,
Hanifah Hasna Fauziyyah
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/293/1/012013
Subject(s) - gelatin , broiler , phosphoric acid , chemistry , curing (chemistry) , nuclear chemistry , amide , gallus gallus domesticus , bone ash , food science , zoology , biochemistry , biology , polymer chemistry , organic chemistry , phosphorus
Broiler chicken [ Gallus gallus domesticus (Linnaeus, 1758)] bone is one of the alternative sources of collagen to form gelatin. This research was attempted to extract and characterize broiler chicken bone gelatin. Chicken bones were pretreated with phosphoric acid in various concentrations and curing times. The concentration of phosphoric acid was 8 %, 9 % and 10 %, while the curing time was 12 h and 24 h. Then, gelatin was extracted and physicochemical properties examined. Gelatin was pretreated by phosphoric acid 9 % for 24 h produced the best physicochemical properties with (15.4 ± 0.94) % of yield. Moisture, ash content, and pH of chicken bones gelatin were (3.96 ± 1.46) %, (24.0 ± 6.36) %, and (5.74 ± 0.003) %, respectively. Other physiochemical properties were (372.29 ± 4.62) g bloom of gel strength, (54.21 ± 1.24) % of protein content, and (60.21 ± 0.72) % of emulsion stability. Infrared spectra of chicken bones gelatin had the most with vibration peak at the wave number of 1 639 cm −1 to the amide I, of 1 545 cm −1 to the amide II, of 1 129 cm −1 to the amide III, of 2 292 cm −1 to the amide B, and 3 456 cm −1 to the amide A.