However, the lower yields of this process may represent a limitation in commercializing these poultry gelatins. The first part of the research demonstrated the possibility of using poultry by-products as an alternative gelatin source here the features of these poultry gelatins were comparable to those from porcine or bovine sources. The resulting gel had an improved quality (bloom strength 353.2 g) compared to the gel made by the conventional manufacturing procedures. Therefore, in the second study, a new, efficient and environmental-friendly pre-treatment approach was developed for gelatin extraction from mechanically separated turkey meat (MSTM) using an isoelectric solubilization/precipitation process (ISP). Traditional gelatin production involves a time and energy intensive pre-treatment step, with the enormous consumption of water and chemical reagents. Except for source of collagen, the manufacturing method mostly affects both the physicochemical and functional properties of gelatin. All the obtained poultry gelatins exhibited an excellent Bloom greater than 200 g, and the gelatin achieved from turkey heads at 50 ☌ showed superior gel attributes with a Bloom of 368☘ g. In the first study, gelatins were extracted from chicken and turkey heads with optimized pre-treatment and extraction methods at 50 ☌ and 60 ☌, and their physicochemical properties (amino acid composition, molecular weight, microstructure, rheological behavior, Bloom strength) and functionalities (solubility, emulsifying and foaming properties) were examined. Therefore, in this research underutilized poultry by-products were developed as a potential source for gelatin and collagen production. Although porcine and bovine sources are principally used for commercial gelatin production, the demand for gelatin derived from alternative sources is increasing mainly due to the religious, ethical, sustainability, as well as health and safety reasons. ![]() Gelatin hydrolysates obtained by enzymatic hydrolysis have various bioactivities. Gelatin - a gel-forming, multifunctional biopolymer obtained from the processing of collagen - has long been used in the food industry. Conversion of Avian Collagen to Gelatin and Cryoprotective Peptides
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