| Abstract | Poultry by-products are not often processed into high-value products. One important application is the production of high quality chicken gelatin to meet the needs of markets that are not amenable to beef gelatin. So, the present study deals with the production of gelatin from chicken skin, feet and bone. The extraction process of gelatin from chicken by-products was optimized through the use of alkali (NaOH) and its effects on the protein yields and the physicochemical properties of the produced gelatin were investigated. As soaking period proceeded as yield decreased. The optimum sodium hydroxide concentration and liming period for gelatin production of chicken tissues were defined as 2.5 % for 60 h. Yield of gelatin of chicken skin, feet and bone reached to the maximum at 60°C and 6h extraction time. Skin, feet and bone gelatins had similar amino acid composition, with a total imino acid content of about (12.92– 16.99%). Amino acid contents of chicken tissue gelatins were different from that of commercial gelatin due to the differences in raw materials and production process. |