Effect Of Various Acid Pretreatment On Physicochemical Properties And Sensory Profile Of Duck Feet Gelatine And Application In Surimi
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Date
2015-12
Authors
Nik Muhammad@Mohd, Nik Aisyah
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Gelatine derived from duck feet was evaluated as an alternative to mammalian and marine gelatine. Duck feet gelatine (DFG) was studied through two phases. In the first phase, duck feet was treated with 0.1 M hydrochloric acid (DFCl), acetic acid (DFAa), lactic acid (DFLa), and citric acid (DFCa). The physichochemical properties and sensory profile of all extracted DFG were compared with commercial bovine (CBG) and commercial fish gelatine (CFG). The highest yield of DFG was from DFCa with 3.17%, meanwhile the pH and viscosity of DFG was ranged between 5.33 to 5.81 and 13.07 to 17.90 mPa.s, respectively. The proximate analysis of DFG was in the range of 6.29 to 10.24%, 86.40 to 89.67%, 0.58 to 1.35% and 0.57 to 1.20% for moisture, protein, ash and fat, respectively. The bloom strength showed that DFG had significantly higher bloom strength such as DFCa with 322.63 g compared to CBG (216.63 g) and CFG (247.97 g). All DFG had highest melting temperature around 42.79 to 48.08 °C. Colour of DFG are more opaque and less transparent compare to commercial bovine and fish gelatine with L*, a* and b* value ranged from 19.03 to 20.88, -0.36 to -1.34 and -1.71 to -3.61, respectively. Meanwhile, the molecular weight using SDS-PAGE shows that DFG for all treatments were narrow with similar band pattern of ß-sheet around 200 kDa, α1 around 130 kDa and α2 helix chains around 115kDa. The FTIR fingerprints of all DFG were similar and comparable with commercial bovine and fish gelatine. DFCa had the highest imino acid with 23.01 compared to other DFG. Sensory analysis using quantitative descriptive analysis (QDA) also showed that the overall acceptability of gelatine powder and gel from DFG were more preferable compare to commercial gelatine. In phase two, 0.5% to 3.0% of DFG was incorporated into sardine surimi to see the texture properties of surimi gel. Cooking yield of surimi gel increased significantly with increasing percentage of DFG in sardine surimi. The addition of 0.5% DFG increased the folding test from 1.00 to 2.00 and the addition at 3% DFG increased the folding test from 1.00 to 4.00. It showed that by increasing the level of DFG in surimi gel significantly increased the folding test score. The expressible moisture for surimi gel added with 0.5% to 3.0% of DFG decreased significantly by 62.37%, 76.66%, 59.32%, and 82.35% for DFCl, DFAa, DFLa, and DFCa, respectively. The gel strength also increased significantly by the addition of 0.5% to 3.0% DFG in surimi gel. The addition of 0.5% DFG increased the gel strength of DFCa by 53.77% and at 3.0%, the gel strength increased by 292.48%. For colour of surimi gel, DFCa with 0.3% had the highest whiteness value with 59.71. Overall, the texture properties of surimi gel incorporated with duck feet gelatine able to improve the sardine surimi to a better grade. Therefore, the results have been proven that duck feet can be alternatives for gelatine production.
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Keywords
Physichochemical properties and sensory profile , Duck feet gelatine