Effect of long-time immersion in edible film solution from local chicken claw on the physical and chemical properties of chicken meat

Abstract

Abstract Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p<0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.

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