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Optimization of gelatin extraction from chicken deboner residue using RSM method
Fatemeh Rafieian1, Javad Keramat1, Mahdi Kadivar1
1Department of Food Science and Technology, Isfahan University of Technology, Isfahan, 84156 Iran.
Journal of Food Science and Technology
|January 16, 2014
Summary
Optimizing gelatin extraction from chicken deboner residue yielded significant results. Response surface methodology identified optimal conditions for maximizing yield, gel strength, viscosity, and lightness.
Area of Science:
- Food Science
- Biochemistry
- Chemical Engineering
Background:
- Chicken deboner residue is a potential source for gelatin extraction.
- Optimizing extraction parameters is crucial for maximizing yield and quality.
Purpose of the Study:
- To optimize gelatin extraction from chicken deboner residue.
- To investigate the effects of HCl concentration, temperature, and time on extraction yield, gel strength (g-f), viscosity, and lightness.
Main Methods:
- Central composite design (CCD) was employed for optimization.
- Response surface methodology (RSM) was used to analyze the effects of three factors: HCl concentration, extraction temperature, and extraction time.
- Verification experiments were conducted to validate the predictive models.
Main Results:
- Optimal conditions determined were 6.73% HCl concentration, 86.8°C extraction temperature, and 1.95 hours extraction time.
- Predicted responses under optimal conditions included 10.2% yield, 526 g g-f, 5.85 cP viscosity, and 70.0 lightness.
- Actual and predicted values closely matched, confirming model accuracy.
Conclusions:
- The study successfully optimized gelatin extraction from chicken deboner residue.
- RSM is an effective tool for predicting and optimizing gelatin extraction parameters.
- The established models accurately predict extraction yield and quality attributes.
