Gelatin extraction from chicken feet and its application in food industry

Subject Areas : Journal of Food Safety and Processing

Zohreh  Yahyaei Soofyani ¹ (M Sc, Department of Food Science and Industry, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran.)
Mohsen  Milani ² (M Sc. student, Department of Food Science and Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran)

Received: 2021-10-24 Accepted : 2022-06-05 Published : 2022-11-22

Keywords: Nutritional value, Gelatin, chicken feet, quality of gelatin,

Abstract :

Gelatin is a widely used material in the food and pharmaceutical industries. Gelatin produced in the world is made from the skin and bones of pigs, which has problems in Muslim countries from the Islamic point of view. Also, mad cow disease has so far infected many animals in Europe and other countries, and there is a risk of its transmission to humans through gelatin produced from the skin and bones of these animals. The results of the research show that chicken foot gelatin has a high functional value and having the potential to compete with gelatin from other sources, it can prevent the import of pig and cow skin gelatin to the country to some extent and by optimally using By-products and ways of using poultry waste play a significant role in the country's self-sufficiency. Also, due to its nutritional properties and ensuring the health and quality of gelatin produced in the country, it can be used for the production of meat, jelly and jelly, dairy and packaging products.