Studying of- qualitative-properties-of- gelatin-extracted from- bovine-hides as-by-product and-marshmallow made from it
DOI:
https://doi.org/10.56286/b68t9h17Keywords:
gelatin, bovine hide, By-product, Extraction, MarshmallowAbstract
Leaving animal tissue waste in the form of waste after slaughter pollutes the environment, so one of the goals of this study is to try to use it to make gelatin. Other goals include examining the functional, physical, and chemical properties of gelatin, comparing them to commercial gelatin, which has practical and economic value and researching some of the characteristics of marshmallows made from it. The findings indicated that the viscosity, in comparison to commercial gelatin, which reached 4.1°cP, hide gelatin's gel strength, elasticity, cohesiveness, melting point, and gelation dropped to 3.5 cP, 271.2 g, 5.00 mm, 0.90, 29.00, and 14.57°C, respectively. cP, 446.6 g, 5.07 mm, 0.99, 32.67, and 17.67 °C, the pH values of skin gelatin were higher, at 5.60 and 4.50, respectively. After 30 and 60 minutes, the gelatin's hide expanded and stabilized the foam more than the commercial gelatin (75.25, 90.96, and 84.75%, respectively) (63.37, 90.91, and 87.88%, respectively).This study discovered 18 distinct types of amino acids, including threonine, tyrosine, asparagine, aspartic acid, leucine, phenylalanine, serine, glycine, histidine, lysine, alanine, arginine, cysteine, valine, isoleucine, methionine, proline and hydroxyproline. The gelatin's hide had lower levels of these amino acids than the commercial gelatin. In contrast to the commercial marshmallows, which achieved the same qualities of 589.5 g, 4.7 mm, and 0.87, the factory-made marshmallows' gel strength, elasticity, and cohesiveness were poor, measuring 465.8 g, 4.4 mm, and 0.87, respectively. The marshmallow sample prepared from commercial gelatin T0 received the highest marks for all qualities in the sensory evaluation, followed by the marshmallow sample made from gelatin from cow hides (T1).This means that it obtained great pleasure scores that were almost similar to the marshmallows made from commercial gelatin; this is due to the properties of the hide gelatin that are similar to those of commercial gelatin. Therefore, gelatin's hide, as an inexpensive by-product that can be used as a stabilizer, thickener and foaming component in many foods, as well as other applications.
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