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Fulltext Effect of duck feet collagen addition on physicochemical properties of surimi

Huda, N., Seow, E.K., Normawati, M. N., Nik Aisyah, N. M., Fazilah, A., Easa, A.M.

International Food Research Journal, 2013;20(2):537-544.
MyJurnal

Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test, gel strength, cook loss, water holding capacity, expressible moisture, texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen, the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.
Fulltext Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

Nopianti, R., Huda, N., Fazilah, A., Ismail, N., Easa, A. M.

International Food Research Journal, 2012;19(3):1011-1021.
MyJurnal

The effects of different types of low-sweetness sugar (lactitol, maltodexrin, palatinit, polydextrose,
trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content, pH, water-holding capacity, whiteness, folding test, gel strength, expressible moisture, and texture profile analyses. Generally, the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0%, 98.6% whiteness, a folding test value of 100%, and a gel strength of 53.6% compared with its initial value during six months of frozen storage. Meanwhile, sucrose was able to maintain a water-holding capacity of 80.3%, 98.6% whiteness, a folding test value of 75%, and a gel strength of 56.8%
compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2%, 98.7% whiteness, a folding test value of 75%, and a gel strength of 36.0% compared with its initial value. It is suggested that, polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.
Fulltext Technology for production of surimi powder and potential of applications

Santana, P., Huda, N., Yang, T.A.

International Food Research Journal, 2012;19(4):1313-1323.
MyJurnal

Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In order to prevent the denaturation of the protein during drying, dryoprotectants such as sucrose and polyols can be added. Surimi powder is classified as fish protein concentrate type A because its protein content is higher than 65%. Surimi powder has good functional properties, such as gelation, water holding capacity, and emulsifying and foaming properties. Gel-based fish products and fish snacks are common products that can be made from surimi powder.
Fulltext Development of calcium supplement from fish bone wastes of yellowfin tuna (Thunnus Albacares) and characterization of nutritional quality

Mahnaz Nemati, Huda, N., Ariffin, F.

International Food Research Journal, 2017;24(6):2419-2426.
MyJurnal

Yellowfin tuna (Thunnus albacares) wastes were used to recover of tuna frame (TF) and to extract of tuna bone powder (TBP) by alkaline treatment. The amount of the calcium with 24.56% and 38.16% was the most abundant element in TF and TBP, respectively. Nine essential amino acids for human body; lysine, valine, leucine, isoleucine, methionine, threonine, histidine, phenylalanine and tryptophan are detected in TF and TBP. The amount of the collagen associated amino acids such as glycine, proline and hydroxyproline were high and the amount of glutamic acid, arginine, alanine, aspartic acid and serine were relatively more. The amount of the oleic acid, palmitic acid and gondoic acid were higher and the amount of hexadecatrienoic acid, γ-linolenic acid and dihomo-γ-linolenic acid were lower. The amount of the myristic acid, stearic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also relatively more. Results demonstrated that TBP as inexpensive and environmentally friendly alternative source of calcium can be converted to the healthy value added products to increase of the amount of the calcium intake among people especially population groups with lactose intolerance.
Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment

Abedinia A, Ariffin F, Huda N, Nafchi AM

Int J Biol Macromol, 2017 May;98:586-594.
PMID: 28174080 DOI: 10.1016/j.ijbiomac.2017.01.139

The effects of different pretreatments on yield and composition of extraction, physicochemical, and rheological properties of duck feet gelatin (DFG) were investigated. Gelatins were extracted from the whole feet of Pekin duck with an average yield of 4.09%, 3.65%, and 5.75% for acidic (Ac-DFG), alkaline (Al-DFG), and enzymatic (En-DFG) pretreatment on a wet weight basis, respectively. Proteins at 81.38%, 79.41%, 82.55%, and 87.38% were the major composition for Ac-DFG, Al-DFG, En-DFG, and bovine, respectively. Amino acid analysis showed glycine as the predominant amino acid in Ac-DFG, followed by hydroxyproline, proline, and alanine for Ac-DFG, Al-DFG, and En-DFG, respectively. Rheological analysis indicated that the maximum elastic modulus (9972.25Pa) and loss modulus (4956.28Pa) for Ac-DFG gelatin were significantly higher than those of other gelatins. Extracted gelatins contained α1 and α2 chains as the predominant components, and enzymatic gelatin had low molecular weight peptides. Fourier transform infrared spectroscopy showed that the peak of the gelatins was mainly positioned in the amide band region (amides I, II, and III). A considerable loss of molecular-order triple helical structure was also observed after pepsin treatment. In summary, duck feet gelatin has potential to replace as mammalian gelatin in food and pharmaceutical industry.
Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin

Abedinia A, Ariffin F, Huda N, Mohammadi Nafchi A

Int J Biol Macromol, 2018 Apr 01;109:855-862.
PMID: 29133087 DOI: 10.1016/j.ijbiomac.2017.11.051

Edible duck feet gelatin (DFG)-based biocomposites with different glycerol (GLY) contents (15%, 25%, and 35% of dried DFG) were prepared. Physicochemical, mechanical, barrier, and heat seal properties of DFG films were characterized and compared as an alternative to bovine gelatin film. Increasing glycerol from 15 to 35% decreased the TS and YM and EB and HS increased, in value of 42.54-7.27 and 1240-157.10MPa and 22.82-50.33% and 42.06-347.15N/m respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of films were increased from 4.78 to 5.6×10-11gm-1Pa-1s-1 and from 3.97 to 33.99cm3mμ/m2 d kPa respectively. GAB model estimations showed monolayer water content of films increased with the increase of plasticizer content. Moisture sorption isotherm modelling exhibited a type II BET classification. Fourier transform infrared (FTIR) spectra showed shifted peak at approximately 1024cm-1, which was related to glycerol. The results show that the properties of DFG film are suitable for use as an alternative material to bovine gelatin film.
Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia

Adzitey F, Rusul G, Huda N, Cogan T, Corry J

Int J Food Microbiol, 2012 Mar 15;154(3):197-205.
PMID: 22285201 DOI: 10.1016/j.ijfoodmicro.2012.01.006

We report for the first time on the prevalence, antibiotic resistance and RAPD types of Campylobacter species in ducks and duck related environmental samples in Malaysia. Samples were examined by enrichment in Bolton Broth followed by plating onto modified Charcoal Cefoperazone Deoxycholate agar (mCCDA) and/or plating directly onto mCCDA. A total of 643 samples were screened, and the prevalence of Campylobacter spp. in samples from different sources ranged from 0% to 85%. The method of isolation had a significant (P<0.05) effect on the isolation rate. One hundred and sixteen Campylobacter isolates, comprising of 94 Campylobacter jejuni, 19 Campylobacter coli and three Campylobacter lari, were examined for their sensitivity to 13 antibiotics. Majority of the C. jejuni isolates were resistant to cephalothin (99%), tetracycline (96%), suphamethoxazole/trimethoprim (96%), and very few were resistant to gentamicin (5%), chloramphenicol (7%) and erythromycin (1%). All C. coli isolates were resistant to cephalothin, nalidixic acid, norfloxacin and tetracycline but susceptible to chloramphenicol, erythromycin and gentamicin. The three C. lari isolates were resistant to all the antibiotics tested except chloramphenicol and gentamicin (1/3 and 2/3 susceptible, respectively). Genetic diversity of Campylobacter isolates were determined using random amplification of polymorphic DNA (RAPD). C. jejuni and C. coli isolates belong to fifty-eight and twelve RAPD types, respectively.
Fulltext Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

Sifat SAD, Trisha AT, Huda N, Zzaman W, Julmohammad N

Int J Food Sci, 2021;2021:3681807.
PMID: 34966820 DOI: 10.1155/2021/3681807

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Rosmawati, Tawali AB, Said MI, Sari SF, Anwar LO, Nurdin IN, et al.

Int J Food Sci, 2023;2023:6877904.
PMID: 36779082 DOI: 10.1155/2023/6877904

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4 ± 2°C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment (p < 0.05). The gelatin level significantly affected the water holding capacity of sausages (p < 0.05), but the storage time did not (p > 0.05). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level (p < 0.05) but also by storage time (p < 0.05). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.
Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods

Nurkhoeriyati T, Huda N, Ahmad R

Int J Food Sci Nutr, 2012 Jun;63(4):498-505.
PMID: 22126368 DOI: 10.3109/09637486.2011.637902

The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p
In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source

Nemati M, Kamilah H, Huda N, Ariffin F

Int J Food Sci Nutr, 2015 Aug;67(5):535-40.
PMID: 27144766 DOI: 10.1080/09637486.2016.1179269

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.
Fulltext Metagenomic analysis and biodiversity of bacteria in traditional fermented fish or Budu from West Sumatera, Indonesia

Marlida Y, Susalam MK, Harnentis H, Jamsari J, Huda N, Noordin WNM, et al.

J Adv Vet Anim Res, 2023 Dec;10(4):801-808.
PMID: 38370893 DOI: 10.5455/javar.2023.j736

OBJECTIVE: This research aims to investigate the microbial diversity of Budu prepared from fresh and frozen fish from the Pariaman and Pasaman districts in West Sumatra Province, Indonesia, as well as provide basic information about Budu quality.
MATERIALS AND METHODS: To obtain the bacterial microbial composition, deoxyribonucleic acid extraction was carried out using amplicon-sequencing of the 16S-rRNA gene in the V3-V4 region from two types of Budu and carried out in duplicate.
RESULTS: Budu prepared with fresh (Pariaman) or frozen (Pasaman) fish was dominated by Firmicutes (78.455%-92.37%) and Proteobacteria (6.477%-7.23%) phyla. The total microbial species in Budu from Pariaman were higher (227 species) than in Pasaman (153 species). The bacterial species found are Lentibacillus kimchi (1.878%-2.21%), Staphylococcus cohnii (0.597%-0.70%), Peptostreptococcus russeli (0.00%-0.002%), Clostridium disporicum (0.073%-0.09%), Clostridium novyi (0.00%-0.01%), Nioella sediminis (0.00%-0.001%), and Shewanella baltica (0.00%-0.003%). Lentibacillus kimchi, S. cohnii, and C. disporicum are found in both Budu. Nioella sediminis and S. baltica are found in Budu Pariaman. Peptostreptococcus russeli and C. novyi were found in Budu Pasaman.
CONCLUSION: Metagenomic analysis of Budu from different fish, Pariaman (fresh fish) and Pasaman (frozen fish) showed that the biodiversity of bacteria was barely different. Both Budu found lactic acid bacteria from the Enterococcaceae family, genus Vagococcus, and pathogenic bacteria, such as S. cohnii, P. russeli, C. disporicum, and S. baltica. The discovery of various species of pathogenic bacteria indicates that development is still needed in the Budu production process to improve Budu quality.
Electrocoagulation treatment of raw landfill leachate using iron-based electrodes: Effects of process parameters and optimization

Huda N, Raman AAA, Bello MM, Ramesh S

J Environ Manage, 2017 Dec 15;204(Pt 1):75-81.
PMID: 28865309 DOI: 10.1016/j.jenvman.2017.08.028

The main problem of landfill leachate is its diverse composition comprising many persistent organic pollutants which must be removed before being discharge into the environment. This study investigated the treatment of raw landfill leachate using electrocoagulation process. An electrocoagulation system was designed with iron as both the anode and cathode. The effects of inter-electrode distance, initial pH and electrolyte concentration on colour and COD removals were investigated. All these factors were found to have significant effects on the colour removal. On the other hand, electrolyte concentration was the most significant parameter affecting the COD removal. Numerical optimization was also conducted to obtain the optimum process performance. Under optimum conditions (initial pH: 7.73, inter-electrode distance: 1.16 cm, and electrolyte concentration (NaCl): 2.00 g/L), the process could remove up to 82.7% colour and 45.1% COD. The process can be applied as a pre-treatment for raw leachates before applying other appropriate treatment technologies.
Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods

Nurkhoeriyati T, Huda N, Ahmad R

J Food Sci, 2011 Jan-Feb;76(1):S48-55.
PMID: 21535715 DOI: 10.1111/j.1750-3841.2010.01963.x

The gelation properties of spent duck meat surimi-like material produced using acid solubilization (ACS) or alkaline solubilization (ALS) were studied and compared with conventionally processed (CON) surimi-like material. The ACS process yielded the highest protein recovery (P < 0.05). The ALS process generated the highest lipid reduction, and the CON process yielded the lowest reduction (P < 0.05). Surimi-like material produced by the CON process had the highest gel strength, salt extractable protein (SEP), and water holding capacity (WHC), followed by materials produced via the ALS and ACS processes and untreated duck meat (P < 0.05). The material produced by the CON process also had the highest cohesiveness, hardness, and gumminess values and the lowest springiness value. Material produced by the ACS and ALS processes had higher whiteness values than untreated duck meat gels and gels produced by the CON method (P < 0.05). Surimi-like material produced using the ACS and CON processes had significantly higher myoglobin removal (P < 0.05) than that produced by the ALS method and untreated duck meat. Among all surimi-like materials, the highest Ca(2+)-ATPase activity was found in conventionally produced gels (P < 0.05). This suggests that protein oxidation was induced by acid-alkaline solubilization. The gels produced by ALS had a significantly lower (P < 0.05) total SH content than the other samples. This result showed that the acid-alkaline solubilization clearly improved gelation and color properties of spent duck and possibly applied for other high fat raw material.
Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage

Nurkhoeriyati T, Huda N, Ahmad R

J Food Sci, 2012 Jan;77(1):S91-8.
PMID: 22260136 DOI: 10.1111/j.1750-3841.2011.02519.x

The physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage were evaluated. Properties of meatballs containing duck surimi-like material prepared by acid solubilization (ACDS), alkaline solubilization (ALDS), and conventional processing (CDS) as well as duck mince (as the control, CON) were compared. ACDS had significantly higher (P < 0.05) moisture and protein content and lower fat content compared with CON. The thiobarbituric acid-reactive substances (TBARS) value of all samples increased as the storage time increased up to week 8 (P < 0.05), but thereafter it decreased in most of the samples. ACDS and ALDS had significantly higher TBARS values (P < 0.05), and these values remained higher than those of the other samples throughout the frozen storage period. Addition of surimi-like material to the meatballs had significant effects (P < 0.05) on springiness, gumminess, and chewiness values of all samples. Ingredients and frozen storage affected most sensory attributes in samples significantly (P<0.05). No significant increase in growth of organisms occurred during 12-wk frozen storage The results indicate that acid-alkaline solubilization methods improve both physicochemical and sensory properties of duck meatballs containing duck surimi-like material. Thus, these techniques should be applicable to product development of duck surimi-like material.
Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Santana P, Huda N, Yang TA

J Food Sci Technol, 2015 Mar;52(3):1507-15.
PMID: 25745219 DOI: 10.1007/s13197-013-1145-1

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P
Fulltext Effect of number and washing solutions on functional properties of surimi-like material from duck meat

Ramadhan K, Huda N, Ahmad R

J Food Sci Technol, 2014 Feb;51(2):256-66.
PMID: 24493882 DOI: 10.1007/s13197-011-0510-1

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
Fulltext Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage

Nopianti R, Huda N, Ismail N, Ariffin F, Easa AM

J Food Sci Technol, 2013 Aug;50(4):739-46.
PMID: 24425976 DOI: 10.1007/s13197-011-0394-0

Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.
Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N

J Sci Food Agric, 2011 Dec;91(15):2731-9.
PMID: 21987075 DOI: 10.1002/jsfa.4454

C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
Comparison of physicochemical and functional properties of duck feet and bovine gelatins

Kuan YH, Nafchi AM, Huda N, Ariffin F, Karim AA

J Sci Food Agric, 2017 Mar;97(5):1663-1671.
PMID: 27465360 DOI: 10.1002/jsfa.7970

BACKGROUND: Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG).
RESULTS: The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG.
CONCLUSION: Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.

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