Optimization of gelatin extraction from chicken deboner residue using RSM method
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- 作者：Fatemeh Rafieian (1)
Javad Keramat (1)
Mahdi Kadivar (1) - 关键词：Optimization ; Response surface methodology ; Chicken deboner residue ; Gelatin
- 刊名：Journal of Food Science and Technology
- 出版年：2013
- 出版时间：April 2013
- 年：2013
- 卷：50
- 期：2
- 页码：374-380
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Javad Keramat (1)
Mahdi Kadivar (1)
1. Department of Food Science and Technology, Isfahan University of Technology, Isfahan, 84156, Iran - ISSN：0975-8402
文摘
This study aims to investigate the optimization of gelatin extraction from chicken deboner residue. An optimization procedure using a central composite design with three factors (HCl concentration, extraction temperature, and extraction time) was used in order to investigate the effects of these parameters on extraction yield, g-f, viscosity, and lightness. It was found that the optimum conditions for producing gelatin using response surface methodology (RSM) included an acid concentration of 6.73% and an extraction temperature of 86.8?°C for 1.95?h. The predicted responses for these extraction conditions included a yield of 10.2%, a g-f of 526?g, a viscosity of 5.85?cP, and a lightness of 70.0. Verification experiments were conducted under optimal conditions to compare predicted and actual values of the dependent variables. Both actual and predicted values were found to nearly coincide, confirming that the estimation models were capable of reasonably and accurately predicting the dependent variables.