The 450C, 500C, 550C and 600C) for skin were

The
utilization of waste skin and bone from poultry for production of value added
by products has attracted substantial attention. Poultry skin and bone is a
waste part and can be converted in to value added like gelatin. This serves as
a good practice of post harvest management of waste utilization. In order to
evaluate the waste from poultry as source of gelatin. The gelatin was extracted
from skin and bone. Its rheological and functional properties were examined at
five different temperatures (400C, 450C, 500C,
550C and 600C).

Proximate
composition of poultry skin and bone was observed to be moisture 70.01% and
58.60%, crude protein 12.94 and 10.30%, crude fat 12.00 and 5.70%, ash 2.45 and
58.60% respectively. The proximate composition of extracted gelatin was found
to be comparatively better at 450C than 400C, 500C,
550C and 600C. the gelatin yield was extracted from
poultry skin and bone at five different temperature (400C, 450C,
500C, 550C and 600C) for skin were  9.43, 10.53, 11.07, 11.80 and 12.23% for bone
and 7.30, 7.49, 7.50, 7.52 and 8.03 for bone respectively. Blooms value of
gelatin extracted poultry skin and bone at five different temperatures (400C,
450C, 500C, 550C and 600C) of skin
were found to 257.67, 274, 265.33, 263, 260gm respectively. Similarly the
viscosity, melting point, emulsifying capacity and stability of extracted
gelatin at 450C temperature from poultry skin and bone were in
general greater than those of gelatin of poultry skin and bone was found to be
in the range of 5.87-9.17% and 6.17-8.23%. The highest content of
hydroxyproline was observed to be at 450C temperature. It can be
concluded from present study that the poultry skin and bone is a prospective
source to produce gelatin of good yield and quality with desirable rheological
and functional properties at 450C temperature. These promising
findings may contribute to the on going efforts for using poultry gelatine as
an alternative source for fish and bovine gelatin

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