Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines


  • Petr Mrázek Tomas Bata University in Zlín, Faculty of technology, Department of Polymer Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, Tel.: +420 576 031 331
  • Robert Gál Tomas Bata University in Zlín, Faculty of technology, Department of Food Technology, Vavrečkova 275, 760 01 Zlín, Czech Republic, Tel.: +420 576 033 006
  • Pavel Mokrejš Tomas Bata University in Zlín, Faculty of technology, Department of Polymer Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, Tel.: +420 576 031 230
  • Ondřej Krejčí Tomas Bata University in Zlín, Faculty of technology, Department of Polymer Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, Tel.: +420 576 031 230
  • Jana Orsavová Tomas Bata University in Zlín, Faculty of humanities, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic, Tel.: +420 576 038 158



chicken feet, collagen, gelatine, gel strength, chicken feet; collagen; gelatine; gel strentgh; poultry by-products; thermal stability, thermal stability


Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.


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How to Cite

Mrázek, P., Gál, R., Mokrejš, P., Krejčí, O., & Orsavová, J. (2020). Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines. Potravinarstvo Slovak Journal of Food Sciences, 14, 535–543.

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