Optimisation of gelatine extraction from chicken feet-heads blend using Taguchi design and response surface methodology

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Omaima Aidat, Louiza Belkacemi, mahmoud Belalia, Mohamad Khairi Mohd Zainol
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引用次数: 0

Abstract

The present work investigated the optimisation of gelatine extraction yield with interesting techno-functional properties from chicken heads-feet by-product blend. Taguchi L27 orthogonal experimental design was used to optimise the extraction parameters, including acetic acid concentration (2, 3.5, and 5%), extraction temperature (55, 65, and 75°C), and extraction time (2, 4, and 6 h), with yield, viscosity, emulsifying activity index (EAI), and foaming capacity (%) as responses. The collected data were modelled and optimised using the response surface method (RSM) and desirability function (DF). Based on the data obtained, the optimal extraction parameters were an acid concentration of 3.06% and an extraction temperature of 75°C for 6 h. Responses to these extraction conditions included a yield of 10.97%, an EAI of 24.22 m2/g, a viscosity of 3.36 mPa.s, and a foaming capacity of 45.07%. Under these ideal conditions, the verified and predicted values were found to be almost identical. As a result, the estimate models are trustworthy and safe for predicting the dependent variables. The findings indicated that a blend of chicken feet and heads could be a source of gelatine with interesting functional properties.
利用田口设计和响应面法优化鸡爪头合剂中明胶的提取
本文研究了从鸡头脚副产物中提取明胶的最佳工艺性能。采用Taguchi L27正交试验设计,以乙酸浓度(2、3.5、5%)、提取温度(55、65、75℃)、提取时间(2、4、6 h)为参数,以得率、黏度、乳化活性指数(EAI)、起泡量(%)为指标进行优化。采用响应面法(RSM)和期望函数法(DF)对收集的数据进行建模和优化。结果表明,最佳提取条件为酸浓度为3.06%,提取温度为75℃,提取时间为6 h,提取率为10.97%,EAI为24.22 m2/g,粘度为3.36 mPa。S,发泡量为45.07%。在这些理想条件下,验证值与预测值基本一致。结果表明,估计模型对于因变量的预测是可靠和安全的。研究结果表明,鸡爪和鸡头的混合物可能是一种具有有趣功能特性的明胶的来源。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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