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تحضير الجيلاتين من رؤوس وارجل الدجاج وعظام الابل ودراسة تركيبه الكيميائي وخواصه الوظيفية == Preperation Of Gelatin From Chicken Heads And Legs and Camel Bons and Study its Chemical Composition and Functional Properties
Author name:
مريم منصور مذكور الحلفي
Supervisor name:
منير عبود جاسم الطائي
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1861 - p.pdf
Abstract:
This study was carried out to produce animal gelatin from the secondary wastes of chicken and camels. The studied gelatin from chicken heads and legs and camel bones. Gelatin was prepared by the chemical method and the chemical composition, yield, functional and sensory characteristics were measured at storage periods of 0, 20, 40 and 60 days under refrigeration at 4 - 8 ºC. The produced gelatin was introduced into the food systems where it was used to prepare beef burger as an alternative for fillers. The results showed that the highest gelatin yield 8.04 % was produced from chicken waste with no significant difference from 4.60 % yield of camel bones.The results of the chemical composition (protein, lipid, ash and moisture) for the crude gelatin indicated that it contain high percentages of protein which differ significantly according to the source, so as for the other components. Lipid percentage have increased notably in chicken gelatin and reached 3.89 % in comparison with 0.82 % in camel gelatin while the latter was featured by high ash content which reach 5.865 % in comparison with 3.48 % in chicken gelatin.The results also demonstrated that the produced gelatin have good functional properties in solubility, viscosity, gelling capacity, water absorption, lipid binding, emulsification and foaming. Water absorption capacity was higher in chicken gelatin in comparison with camel gelatin and reached 0.90 and 0.48 ml / g , respectively. On the other hand, lipid binding ratio increased in camel gelatin to reach 2.21 in comparison with 2.0 ml oil / g gelatin in chicken gelatin. The two gelatin types were featured by high gelling capacity at 1% for all storage periods where the gelling of camel gelatin was faster and stronger.The produced gelatin was characterized by good sensory qualities (color and odor). Chicken gelatin have a creamy color while camel gelatin have a pale creamy color. The two types of gelatin were featured by being odorless. The produced gelatin was used into food systems by preparing burger which have good sensory quality as shown by good score in the sensory evaluation of flavor, juiciness, color, tenderness and general acceptance.Storage period had no significant effect on the properties of the two types of the produced gelatin as for the chemical composition, functional and sensory characteristics. For the chemical composition, the various chemical components were noticed to increase slightly on behalf of moisture reduction. The functional properties did not influenced largely by storage and the produced gelatin preserved good qualities along the storage period.The results of gelatin amino acid analysis demonstrated that it contained 18 amino acids, the highest concentrations were for Aspartic acid and Threonine in chicken and camel gelatin , respectively. The amino acid Leucine was the lowest in both types of the produced gelatin.The results showed a variation in mineral contents for calcium, magnesium, cooper and iron between gelatin types. Calcium concentration was observed to elevate in chicken gelatin to 125 μg / g dry weight, while it reached 87.5 μg / g dry weight in camel gelatin. An elevation in iron concentration was noticed in camel gelatin in comparison with chicken gelatin with concentrations of 20 and 10 μg / g dry weight, respectively while the two gelatin types were devoid from lead and cadmium.
