Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins

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dc.authorid0000-0002-5806-3237
dc.authorid0000-0002-5385-8858
dc.authorid0000-0003-0665-8041
dc.authorid0000-0002-1730-7688
dc.authorid0000-0002-6777-273X
dc.authorid0000-0003-1173-5793
dc.contributor.authorIsik, Cigdem
dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorDemirel, Fatma Tuba Kirac
dc.contributor.authorOdabas, Halil Ibrahim
dc.contributor.authorDagdelen, Adnan Fatih
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-08T15:15:17Z
dc.date.available2026-02-08T15:15:17Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractGelatin extraction from chicken skins using ohmic heating (OH) is a promising application in the food industry. In this study, the effects of OH parameters (electric field (5, 10, 15, and 20 V/cm) and extraction time (1, 3, and 5 h)) on the extraction yield, physicochemical, functional, rheological, thermal, and microstructural properties of chicken skin gelatin were investigated, as well as comparison with conventional extraction and commercial halal gelatins. Chicken skin gelatins obtained with OH-assisted extraction showed higher ash content resulting in more turbidity than commercial gelatins. OH parameters significantly increased the gelatin yield, and 1 h of OH treatment revealed the highest gel strength amongst the electric field applications, conventional extracted, and bovine gelatin. The melting and gelation temperatures of chicken skin gelatins were higher than bovine gelatin and OH treatment increased the thermal stability. The amino acid composition significantly changed with OH treatment, and total imino acid content, relating to the gelation properties, increased. Functional properties, water and oil binding, emulsifying, and foaming, of chicken skin gelatin were significantly higher than commercial gelatins, and OH treatment significantly increased these properties. Overall, OH extraction of gelatin from chicken skins could be a better option for less extraction time, higher extraction yield, better functionality, and higher thermal stability compared to conventional extraction. It was concluded that chicken skin gelatins extracted using OH have properties that can be an alternative to commercial gelatins, but further purification processes are required.
dc.description.sponsorshipScientific and Technological Research Institution of Turkiye (TUBITAK) [121O112]; Deanship of Scientific Research (DSR) at King Abdulaziz University (KAU) , Jeddah, Saudi Arabia; [74-135-1443]
dc.description.sponsorshipThis study was supported by project number 121O112 within the framework of the 3501 -Career Development Program of the Scientific and Technological Research Institution of Turkiye (TUBITAK) . The authors would like to thank TUBITAK for its financial support. Some parts of this study were compiled from the master's thesis of the first author CigdemIsik. The Deanship of Scientific Research (DSR) at King Abdulaziz University (KAU) , Jeddah, Saudi Arabia has also funded this project, under grant no. (KEP-MSc: 74-135-1443) . Therefore, authors gratefully acknowledge technical and financial support.
dc.identifier.doi10.1016/j.foodhyd.2023.109694
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopus2-s2.0-85181771216
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2023.109694
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5678
dc.identifier.volume150
dc.identifier.wosWOS:001152983600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectPoultry by-product
dc.subjectGelatin
dc.subjectOhmic heating
dc.subjectHalal gelatin
dc.subjectGel strength
dc.titleGelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins
dc.typeArticle

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