Searching and optimizing of gelatin production conditions by chicken slaughterhouse residues

In this research, it was aimed to obtain gelatin from the chicken MDM (Mechanically Deboned Meat) residue, which is a by-product in chicken slaughterhouses, and to optimize the conditions of the production. The optimization was performed by analysing the yield and some physicochemical properties of gelatins obtained by two different extraction (acidic and alkaline) methods and some thermal processes by using Central Composite Design of Response Surface Methodology In conclusion, related to the acidic extraction procedure, the optimum extraction conditions was found as 5.5-7.1% HCl concentration, 76-82°C extraction temperature and 194-237 minutes as extraction period. Espacially, the effects of extraction temperature on the yield, colour properties of gelatin and some rheological properties as gel strenght, gelling and melting temperatures were found to be significant (P<0,01). Related to the alkaline extraction procedure, the optimum extraction conditions was found as 2.9 – 3.4% NaOH concentration, 72.5-77.7°C extraction temperature and 105-183 minutes as extraction period. As well as extraction temperature, espacially the effects of NaOH concentration on the yield of gelatin and some rheological properties as gel strenght, gelling and melting temperatures were found to be significant (P<0,01). The data obtained by this research showed that the chicken gelatin produced by the chicken MDM residue could be an alternative to the cattle and pig gelatin especially in the point of the rheological quality parameters.