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<p>This study investigates gelatin extracted from chicken heads, a poultry by-product, as a sustainable and functional alternative to commercial gelatin. Gelatin was extracted at 55&#xa0;°C, 65&#xa0;°C, and 75&#xa0;°C (CHG55, CHG65, CHG75) using a sodium hydroxide and acetic acid process. Extraction yield increased with temperature, reaching 11.25% at 75&#xa0;°C, while protein content ranged from 65.34% to 86.91%. CHG55 exhibited the highest gel strength (387.7&#xa0;g) and hardness, whereas CHG75 displayed greater viscosity. CHG65 demonstrated balanced characteristics, including desirable color (b* = 15.02), moderate viscosity, and acceptable ash content. FTIR and SEM analyses showed that lower extraction temperatures better preserved collagen integrity, while higher temperatures enhanced molecular flexibility and solubility. These findings highlight chicken head gelatin as a novel and eco-friendly source of collagen-derived gelatin with promising physicochemical and functional properties. Its performance supports the potential for industrial-scale application in food systems and contributes to the valorization of poultry by-products within sustainability frameworks.</p>

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Impact of extraction temperature on the physicochemical properties of gelatin from chicken heads and its application in Panna cotta

  • 期刊论文

  • 发表日期：

    2026年2月24日

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  • Omaima Aidat,
  • Ilham Ben Amor,
  • Mohamad Khairi Zainol,
  • Asma Temagoult,
  • Humam Shaaban Barhoum,
  • Zamzahaila Mohd Zin

摘要

This study investigates gelatin extracted from chicken heads, a poultry by-product, as a sustainable and functional alternative to commercial gelatin. Gelatin was extracted at 55 °C, 65 °C, and 75 °C (CHG55, CHG65, CHG75) using a sodium hydroxide and acetic acid process. Extraction yield increased with temperature, reaching 11.25% at 75 °C, while protein content ranged from 65.34% to 86.91%. CHG55 exhibited the highest gel strength (387.7 g) and hardness, whereas CHG75 displayed greater viscosity. CHG65 demonstrated balanced characteristics, including desirable color (b* = 15.02), moderate viscosity, and acceptable ash content. FTIR and SEM analyses showed that lower extraction temperatures better preserved collagen integrity, while higher temperatures enhanced molecular flexibility and solubility. These findings highlight chicken head gelatin as a novel and eco-friendly source of collagen-derived gelatin with promising physicochemical and functional properties. Its performance supports the potential for industrial-scale application in food systems and contributes to the valorization of poultry by-products within sustainability frameworks.