39C-3

K. O. Kim¹, J. LIM, and W. S. Shin. (1) Department of Foods & Nutrtion, Ewha Womans University, 11-1 Daehyun-Dong, Seodaemoon-Ku, Seoul, 120-750, South Korea

Most chicken feet are discarded, frequently causing water pollution in Korea. There are some efforts to use chicken feet as food materials, however no published studies are available. Chicken feet contain high levels of collagen, therefore we thought they could be used to produce gelatin for the preparation of gelatin desserts. Our objectives were to determine optimum extraction conditions of gelatin from chicken feet and to determine optimum levels of flavoring materials for the preparation of gelatin dessert. Different extraction temperatures (50, 65 and 80 C) and times (1, 2.5 and 4 hr) to produce gelatin from chicken feet after liming and neutralization processes were evaluated with physicochemical methods. The levels of flavoring materials (sugar, citric acid and strawberry flavoring) were evaluated with consumer acceptability test. Response surface methodology (RSM) was used to determine optimum levels of the variables. Yield continuously increased with increased extraction temperature and time while viscosity and hardness only increased until certain levels and then decreased. The optimum extraction conditions were determined as heating chicken feet at 73 C for 3 hr 40 min. Consumer acceptability test indicated the optimum levels of flavoring materials used for gelatin desserts containing 2% gelatin powder, were 19, 0.50 and 0.35% for sugar, citric acid and strawberry flavoring, respectively. These results suggest that extraction temperature and time greatly affect the physicochemical properties of chicken feet gelatin. Gelatin dessert with high consumer acceptability could be prepared with the gelatin produced at the optimized extraction conditions and flavoring materials at the optimum levels.