Effects of Chicken Feet Gelatin on Physicochemicai and Sensory PropertiesRestructured Chicken Jerky

摘要

This study aimed to investigate the effect of chicken feet gelatin on the physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HC1) were neutralized with flowing tap water, and gelatin was extracted with hot water at 75°C. The obtained chicken foot gelatin was dehydrated via freeze-drying. The restructured chicken jerky samples were prepared by adding the following amounts of chicken foot gelatin 0%, 1%, 2%, and 3%. The moisture and protein content of the samples increased with an increased chicken foot gelatin. In addition, the drying yield of the samples increased with an increase in chicken foot gelatin. However, the shear force of the samples significantly decreased with the increasing chicken foot gelatin content, and the shear force of the control samples was the highest (PO.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, the use of chicken foot gelatin provides improved quality characteristics of restructured chicken jerky.