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Effect of drying methods on the structural, physical and thermal properties of chicken foot gelatin

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

2 Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

3 Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran

10.22092/fooder.2025.368486.1414

Abstract

The drying process is a crucial factor affecting the quality and shelf life of gelatin. This research explored how various drying techniques influence extraction yield, gel strength, protein pattern, structural features, color, turbidity, viscosity, and thermal properties of gelatin sourced from chicken feet. The findings revealed that hot air oven drying at 70°C produced the highest yield (8.60%), while spray drying at 140°C resulted in the lowest yield (5%). Both freeze-dried (262.50 g) and hot air oven-dried samples (260.50 g) exhibited the greatest gel strength. Differential scanning calorimetry indicated that the melting temperature of gelatin from freeze drying (72.2°C) was higher than that from other methods. The highest turbidity levels were recorded for spray drying at both 120°C and 140°C, with the highest L* value also seen at 120°C. The lowest a* value was found in samples dried at 60°C using a hot air oven. The highest viscosity measurement was associated with spray drying at 120°C (8.79 cP). Fourier transform infrared spectroscopy analysis showed that all gelatin samples had similar spectral features, with absorption bands in the amide regions. Proteins with different molecular weights were observed in almost all gelatin samples in SDS-PAGE analysis, but the least destruction of α and β protein chains occurred in gelatin obtained by freeze drying. Overall, the study suggests that freeze drying is the most effective method for drying gelatin from chicken feet.

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References
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Food Engineering Research
Volume 24, Issue 1 - Serial Number 75
June 2025
Pages 109-122
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