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Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative

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A Correction to this article was published on 25 October 2017

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Abstract

This study was conducted to characterize the physicochemical properties of duck feet gelatin extracted by using different acid solutions which is hydrochloric acid (DFCl), acetic acid (DFAa), lactic acid (DFLa), and citric acid (DFCa). Proximate analysis, bloom strength, amino acid composition and sensory profiles were evaluated. Duck feet gelatin had higher bloom strength with 225.53, 334.17, 322.17 and 322.63 g for DFCl, DFAa, DFLa and DFCa, respectively, compared to commercial bovine gelatin with 216.63 g. DFCa had the highest imino acid with value of 23.01% compared to other gelatin sample. Sensory profiles in powder and gels form of gelatin were evaluated by 12 trained panellists using quantitative descriptive analysis (QDA). Overall, gelatin powder of DFCl had the highest degree of acceptability with average score of 11.15, but there’s no significant different between DFCa. While for gelatin gel, DFCa had the highest intensity of fracturability, firmness and the overall degree of acceptability score is 10.48, but there is no significant difference among other acid treatments. It was found that all extracted duck feet gelatin has high potential for application as an alternative to commercial gelatin that already available in market.

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Change history

  • 25 October 2017

    The original version of this article unfortunately contained a mistake. The first author name was incorrectly submitted and published as Nik Aisyah, N.M. instead of Nik Muhammad, N. The original article has been corrected.

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Acknowledgements

The authors would like to thank Universiti Sains Malaysia by giving the financial support to carry out this project thru Research University (RU) Grant 1001/PTEKIND/815081.

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Authors and Affiliations

  1. Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia

    Nik Aisyah Nik Muhammad

  2. Food Technology Program, School of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Gong Badak, 21300, Kuala Terengganu, Terengganu, Malaysia

    Nurul Huda

  3. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia

    A. A. Karim

  4. Food Science and Technology Division, Department of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran

    Mohammadi Nafchi Abdorreza

Authors
  1. Nik Aisyah Nik Muhammad
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  2. Nurul Huda
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  3. A. A. Karim
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  4. Mohammadi Nafchi Abdorreza
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Corresponding author

Correspondence to Nurul Huda.

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The original version of this article was revised: The error in author name has been corrected.

A correction to this article is available online at https://doi.org/10.1007/s11694-017-9671-6.

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Nik Muhammad, N., Huda, N., Karim, A.A. et al. Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative. Food Measure 12, 480–486 (2018). https://doi.org/10.1007/s11694-017-9661-8

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  • DOI: https://doi.org/10.1007/s11694-017-9661-8

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