Extraction and functional characterization of halal gelatin from poultry feet waste

The high rate of poultry consumption in the Kashmir valley has led to a significant increase in processing, resulting in the generation of large amounts of waste. The current study was conducted to valorize this poultry waste for the extraction of gelatin. The gelatin recovery was 14.42 ± 0.02%, with moisture, protein, fat, and ash content of 5.35 ± 0.04%, 90.37 ± 0.09%, 1.53 ± 0.02%, and 2.75 ± 0.03%, respectively. The pH and water activity values were 5.14 ± 0.05 and 0.51 ± 0.01respectively. The L*, a*, and b* values were 75.53, 2.03, and 23.11, respectively. The bloom values of gelatin gel (6.67%) were 272 ± 0.05 grams, indicating the gelatin has higher gel strength. The FTIR analysis revealed bands at 3323, 2925, 1644, and 1338 cm-1, corresponding to amide A, B, I, and amide I, respectively. The glass transition and melting temperatures of gelatin were 92.52 ± 0.05° C and 152.17 ± 0.03° C, respectively. The consistency coefficient (k) ranged between 0.0044 ± 0.08 to 0.0153 ± 0.01 with flow index (n) of 0.7439 ± 0.01 and 0.8323 ± 0.03 and R2 of 0.866 ± 0.01 to 0.923 ± 0.03. With increasing gelatin concentration from 1 to 5%, the elastic modulus (G’) as well as the viscous modulus (G”) increases significantly (P < 0.05). Thus, there is great scope in valorizing this waste for the extraction of gelatin and its chacterization for evaluating potential applications in various industrial sectors.