DOI : https://doi.org/10.18517/ijaseit.11.6.16715

Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid

Fatin Arina Mohd Zain (1), Norshazila Shahidan (2), Abdi Wira Septama (3), Haslaniza Hashim (4), Frederick Adzitey (5), Norliza Julmohammad (6), Nurul Huda (7)
(1) Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia
(2) Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia
(3) Research Centre for Chemistry, Indonesian Institute of Science, Jakarta, Indonesia.
(4) Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
(5) Department of Animal Science, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana
(6) Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
(7) Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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How to cite (IJASEIT) :
Mohd Zain, Fatin Arina, et al. “Physicochemical Properties of Duck Feet Gelatin Powder Extracted With Acetic Acid”. International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 6, Dec. 2021, pp. 2174-9, doi:10.18517/ijaseit.11.6.16715.
Citation Format :
Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.

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