Effect of long time immersion in edible film solution from native chicken claw gelatin on the physical and chemical properties of chicken meat
M Sompie, S E Surtijono, R Tinangon, M I Said
Animal Husbandry Faculty, Sam Ratulangi University
Abstract
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of addition gelatin from native chicken claw on physical and chemical properties of chicken meat. This research materials were used native chicken legskin gelatin, plasticizer gliserol and chicken meat. This study used Completely Randomized Design (CRD) with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of study showed that the long time of immersion in edible film solutions had significant effect (P<0.05) on the water holding capacity, cooking loss, collagen, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
Keywords: Chicken meat, Edible film, Gelatin, Native chicken claw, Plasticizer
Topic: Animal production Technology