Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin

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Abstract
The poultry industry produces many by‐products such as chicken feet. These by‐products contain a relatively high amount of protein, especially collagen, which is effective for producing gelatin. Gelatin is a biopolymer with unique properties widely used in food and pharmaceutical industries. This study aimed to determine the physicochemical properties of chicken feet gelatin extracted using acidic and microwave treatment, and compared them with a commercial bovine gelatin. The results showed color (L*, a*, b*), gel strength, viscosity, turbidity, gelling and melting temperature, and amino acid composition of chicken feet gelatin were significantly higher quality than those of the commercial one. FTIR analysis showed all the amide bands in acidic gelatin and microwave‐extracted gelatin, but not in commercial bovine gelatin (band B). In temperature scanning and gel formation analysis, the highest melting temperature and gel formation were related to gelatin extracted by acidic treatment. Moreover, the gelatin obtained through microwave extraction exhibited improved quality compared to acidic extraction, showing higher viscosity and gel strength. The microscopic structure of microwave‐extracted gelatin compared to acidic and bovine gelatin had numerous holes and showed the highest turbidity. The structural stability of chicken feet gelatin is more potent than that of commercial bovine gelatin. Therefore, it presents a viable alternative to mammalian gelatins. Furthermore, microwave‐extracted gelatin demonstrated enhanced gel strength, viscosity, and thermal properties, leading to an overall improvement in the quality of chicken feet gelatin.

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