Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

• Published in: Journal of the science of food and agriculture Vol. 103; no. 11; pp. 5511 - 5520
• Main Authors: Ozcan, Yilmaz, Kurt, Abdullah, Ozmen, Duygu, Toker, Omer Said
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30.08.2023; John Wiley and Sons, Limited
• Subjects: functional properties; Gelatin; gelatin extraction; Optimization; Raw materials; Response surface methodology; Skin; turkey skin; Turkeys; Yield strength; functional properties; optimization; gelatin extraction; turkey skin
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12630

BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non‐mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.