Physicochemical properties of peking duck skin gelatin extracted using acid pretreatment (ADS) or mixed alkaline-acid pretreatment (ALDS)

• Main Authors: Ng Yee Teng, Nurul Huda, Amir Husni Mohd Shariff, Abdorreza Mohammadi Nafchi, Zarinah Zakaria
• Format: Article
• Language: English; English
• Published: IOP Publishing 2021
• Subjects: QP501-801 Animal biochemistry; Food processing and manufacture
• Online Access: https://eprints.ums.edu.my/id/eprint/37047/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/37047/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/37047/; https://doi.org/10.1088/1755-1315/709/1/012050
• Institution: Universiti Malaysia Sabah

Duck skin is the by-product of duck meat production, and it is a readily available source of gelatin that may serve as an alternative to gelatin made from pigs and cows. In this study, the physicochemical properties of Peking duck skin gelatin were assessed. Duck skin gelatin was extracted using aci...