Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

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dc.authorid0000-0003-1452-3278
dc.authorid0000-0003-1173-5793
dc.contributor.authorKurt, Abdullah
dc.contributor.authorToker, Omer Said
dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorCoklar, Hacer
dc.contributor.authorOzmen, Duygu
dc.contributor.authorOzcan, Yilmaz
dc.contributor.authorArgun, Mustafa Samil
dc.date.accessioned2026-02-08T15:14:46Z
dc.date.available2026-02-08T15:14:46Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractLarge amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study. Both materials were modified at the highest swelling pH for chemical denaturation of collagen and hot water extraction of gelatin was performed at the optimum temperature-time, which was determined to be pH 1.0 and 80 degrees C-6 h, respectively. In these conditions, yields of 9.90% turkey gelatin (TG) and 13.85% chicken gelatin (CG) were produced. They demonstrated similar viscosity, gel strength, and lightness values of 72-73 g, 2.5-2.7 mPas, and 31, respectively. These results are close to those of bovine gelatin (BG). TG with 239.78 g Bloom exhibited higher strength than CG (225.27 g) and BG (220.00 g). The melting and gelation temperatures of CG and BG were 21 and 30 degrees C, respectively, while those of TG were 19 and 28 degrees C. Imino acids (proline + hydroxyproline) of TG (22.82%) were higher than those of CG (20.73%). Fourier transform infrared spectroscopy (FTIR) analysis revealed secondary structure and functional groups of CG and TG similar to those of BG. CG displayed a higher thermal transition temperature than BG, while TG exhibited the highest temperature sensitivity, according to the differential scanning calorimetry (DSC) analysis. In conclusion, TG showed higher potential for effective utilization with higher bloom and imino acids. Overall, turkey and chicken MDRs are a promising and potential alternative source to produce gelatin with comparable properties to bovine gelatin for intended food applications as well as for pharmaceutical and cosmetic fields. This is a novel research paper on the production of gelatin from alternative sources, turkey and chicken MDRs (mechanically deboning residues), as by-products of poultry processing. The findings of this study will be useful to the literature and the food science and technology.image
dc.description.sponsorshipT.C. Gida Tarim ve Hayvancilik Bakanligi [TAGEM-20/AR-GE/01]; Ministry of Food, Agriculture and Livestock of the Republic of Turkey [22401065]; Scientific Research Projects Coordination Department of Selcuk University; Selcuk University; TUBITAK (The Scientific and Technological Research Council of Turkey)
dc.description.sponsorshipThis work was supported by the Ministry of Food, Agriculture and Livestock of the Republic of Turkey (TAGEM-20/AR-GE/01) and the Scientific Research Projects Coordination Department of Selcuk University (project number: 22401065). The authors would like to thank TAGEM and Selcuk University for their financial support. The authors express thanks to TUBITAK (The Scientific and Technological Research Council of Turkey) for providing open-access publication fee.
dc.identifier.doi10.1002/fsn3.4143
dc.identifier.endpage4965
dc.identifier.issn2048-7177
dc.identifier.issue7
dc.identifier.pmid39055181
dc.identifier.scopus2-s2.0-85190993316
dc.identifier.scopusqualityQ1
dc.identifier.startpage4952
dc.identifier.urihttps://doi.org/10.1002/fsn3.4143
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5423
dc.identifier.volume12
dc.identifier.wosWOS:001204122600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectgelatin extraction
dc.subjectgelling
dc.subjectmechanically deboning residues
dc.subjectrheology
dc.subjecttexture
dc.titleTextural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
dc.typeArticle

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