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

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.