Effect of Fat Extraction Treatment on The Physicochemical Properties of Duck Feet Collagen and Its Application in Surimi
Abstract
Duck feet were the byproduct or waste from the duck meat production and the duck feet collagen was evaluated as an alternative Halal collagen to improve the quality of surimi based-product. Duck feet collagen was extracted by treated the duck feet with 5% lactic acid and 36 hours soaking periods. Alcohol (methanol-MDFC, ethanol-EDFC and 1-butanol-BDFC) is used to reduce the fat content in the duck feet collagen. 1-butanol showed the lowest level of fat content than other two alcohol defatted treatments. The yield of BDFC obtained from this treatment was 9.59%. The BDFC was light (90.40) in color. The swelling percentage of BDFC was 216.66%. There were 20 of amino acids detected in all duck feet collagen treated by different alcohol defatted treatments and the BDFC consist of 53.900 mg/g (19.21%) imino acids. Duck feet collagen was added to sardine surimi to study its effect on physicochemical properties. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00. Sardine surimi added with BDFC has the lowest cooking loss (2.46%), highest gel strength (2601.51 g.mm), and highest hardness (6.98 kg) value. Duck feet collagen has the ability to enhance the quality of low grade sardine surimi and its effect is better than bovine and fish collagen.
Keywords— Poultry waste, duck feet, collagen extraction, fat reduction, physicochemical properties
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