Sequential Extraction and Characterization of Gelatin from Turkey (meleagris Gallopavo) Feet

Gelatin is a high molecular weight polypeptide that can be extracted not only from conventional sources such as hide, skins, and bones but also from the abundant collagen-rich by-products and wastes generated by industrial activities, such as poultry slaughterhouses. In this study, turkey feet were pretreated in a 3 M acetic acid solution and sequentially extracted in warm water at 55 °C, 65 °C, and 72 °C. The extracted gelatins were characterized based on their physicochemical properties, FTIR spectra, thermogravimetric and derivative analysis, molecular weight profile, bloom strength, and amino acid profile. Extraction yields ranged from 0.02 to 10.41