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Characteristics and gelling properties of gelatin from goat skin as affected by drying methods

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Abstract

Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.

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Acknowledgements

The authors would like to express their sincere thanks to the PSU Halal Institute (Contract No. AGR01H57), Hat Yai campus and the Graduate School of Prince of Songkla University, for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Sulaiman Mad-Ali & Soottawat Benjakul

  2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Thummanoon Prodpran

  3. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, 15551, Al-Ain, United Arab Emirates

    Sajid Maqsood

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  1. Sulaiman Mad-Ali
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  2. Soottawat Benjakul
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  3. Thummanoon Prodpran
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  4. Sajid Maqsood
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Correspondence to Soottawat Benjakul.

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Mad-Ali, S., Benjakul, S., Prodpran, T. et al. Characteristics and gelling properties of gelatin from goat skin as affected by drying methods. J Food Sci Technol 54, 1646–1654 (2017). https://doi.org/10.1007/s13197-017-2597-5

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  • DOI: https://doi.org/10.1007/s13197-017-2597-5

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