Rheological characteristics of gelatin obtained from secondary raw materials of poultry processing

Abstract

The investigation purpose is to carry out analysis of physical and chemical traits and rheological characteristics for gelatin received from broiler paws with enzyme acid hydrolysis method. Experimental gelatin sample has been shown to surpass control one in dry matter content including protein mass fraction by 1.5% average. The rest physical and chemical traits of experimental sample was at control sample level. Experimental gelatin characteristic has shown significant enzyme acid hydrolysis influence at gelation and gel strength traits.