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(pp.147-168) K. Rammaya, V. Q. Ying and A. S. Babji ‘Physicochemical analysis of gelatin extracted rom mechanically deboned chicken meat residue’, IJFNPH, Vol. 5, No. 1/2/3, 2012

(pp.147-168) K. Rammaya, V. Q. Ying and A. S. Babji ‘Physicochemical analysis of gelatin extracted rom mechanically deboned chicken meat residue’, IJFNPH, Vol. 5, No. 1/2/3, 2012

International Journal of Food, Nutrition and Public Health (IJFNPH)Komate Rammaya, Voon Qi Ying and Abdul Salam Babji, National University of Malaysia, Malaysia

Purpose: Mechanically Deboned Chicken Meat Residue (MDCMR) is a waste product from chicken processing. Gelatin is water soluble protein mostly present in animals.
Methodology: Gelatin extracted from Mechanically Deboned Chicken Meat Residue by combination alkaline-acid extraction process. Highest yield of gelatin extracted (%w/w) at temperature 80°C (16.03%) compare with gelatin extracted at 60°C (5.96%) and 70°C (14.19%).
Findings: Proximate analysis of MDCMR showed the protein, moisture, lipid and ash content were 17.77±0.10%, 62.26±0.74%, 9.06±1.99% and 10.10±0.17% respectively. Protein content for the gelatin extracted at temperature 60°C, 70°C and 80°C were 26.61±0.82%, 28.04±1.07% and 33.00±0.35% respectively. Moisture, lipid and ash content for three type of gelatin extracted at temperature 60°C, 70°C and 80°C had significant different (p<0.05). Water activity of gelatins extracted does not have significant difference (P>0.05). Color determination and gel strength of gelatin were show the significant different (p<0.05).
Value: Thus, gel strength of gelatin extracted inversely proportional to the extraction temperature.
Keyword: Mechanically Deboned Chicken Meat (MDCM) Residue; Gelatin; Gel Strength; Proximate Analysis; Physicho-Chemical Analysis

IJFNPH_VNos1-2-RAMMAYA_YING_BABJI-Itemid=.pdf
IJFNPH_VNos1-2-RAMMAYA_YING_BABJI-Itemid=.pdf