Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid
Gelatin is a high molecular weight polypeptides with water soluble properties that was derived from collagen by thermal treatment hydrolysis (Bailey & Light., 1989; Kuan et al., 2016). The major source of gelatin production in Europe is 60% from pigs and another 40% of gelatin production are fro...
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| Format: | Conference or Workshop Item |
| Language: | English English |
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2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31064/1/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31064/2/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid.pdf |
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| author | Fatin Arina Mohd Zain Norshazila Shahidan Nurul Huda Zarinah Zakaria Abdi Wira Septama |
| author_facet | Fatin Arina Mohd Zain Norshazila Shahidan Nurul Huda Zarinah Zakaria Abdi Wira Septama |
| author_sort | Fatin Arina Mohd Zain |
| collection | UMS |
| description | Gelatin is a high molecular weight polypeptides with water soluble properties that was derived from collagen by thermal treatment hydrolysis (Bailey & Light., 1989; Kuan et al., 2016). The major source of gelatin production in Europe is 60% from pigs and another 40% of gelatin production are from bones and skin of cattle and other animal (Aykin-Dinçer et al., 2017). Nevertheless, the market for non-porcine and non-bovine gelatin has been increased recently by Kosher, Muslims and Vegetarian regarding the halal food issue and occurrence of diseases from bovine such as Bovine Spongiform Encephalopathy (BSE) and food and mouth diseases (FMD) (Karim & Bhat., 2009; Samsudin et al., 2018). Hence, another alternatives to gelatin is from mammalian-derived source such as avian sources for example from duck feet (Kuan et al., 2016). |
| first_indexed | 2024-03-06T03:12:01Z |
| format | Conference or Workshop Item |
| id | ums.eprints-31064 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:12:01Z |
| publishDate | 2020 |
| record_format | dspace |
| spelling | ums.eprints-310642021-11-17T02:13:26Z https://eprints.ums.edu.my/id/eprint/31064/ Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid Fatin Arina Mohd Zain Norshazila Shahidan Nurul Huda Zarinah Zakaria Abdi Wira Septama TX642-840 Cooking Gelatin is a high molecular weight polypeptides with water soluble properties that was derived from collagen by thermal treatment hydrolysis (Bailey & Light., 1989; Kuan et al., 2016). The major source of gelatin production in Europe is 60% from pigs and another 40% of gelatin production are from bones and skin of cattle and other animal (Aykin-Dinçer et al., 2017). Nevertheless, the market for non-porcine and non-bovine gelatin has been increased recently by Kosher, Muslims and Vegetarian regarding the halal food issue and occurrence of diseases from bovine such as Bovine Spongiform Encephalopathy (BSE) and food and mouth diseases (FMD) (Karim & Bhat., 2009; Samsudin et al., 2018). Hence, another alternatives to gelatin is from mammalian-derived source such as avian sources for example from duck feet (Kuan et al., 2016). 2020 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31064/1/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid-ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/31064/2/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid.pdf Fatin Arina Mohd Zain and Norshazila Shahidan and Nurul Huda and Zarinah Zakaria and Abdi Wira Septama (2020) Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid. In: Malaysia International Biology Symposium 2019 (I-simbiomas 2019), 23-24 August 2019, Bukit Tinggi, Pahang. (Unpublished) https://docplayer.net/184086150-Malaysia-international-biology-symposium-2019-i-simbiomas-2019.html |
| spellingShingle | TX642-840 Cooking Fatin Arina Mohd Zain Norshazila Shahidan Nurul Huda Zarinah Zakaria Abdi Wira Septama Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title | Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title_full | Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title_fullStr | Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title_full_unstemmed | Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title_short | Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid |
| title_sort | physichochemical properties of khaki campbell muscovy and pekin duck feet gelatin extracted with acetic acid |
| topic | TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/31064/1/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31064/2/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid.pdf |
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