Investigation the qualitative properties of low fat cream prepared from chicken feet gelatin and milk protein concentrate

In this research, at first gelatin was extracted from chicken feet by acidic method and then gelatin (0, 0.19, 0.38 and 0.57%) and milk protein concentrate (MPC) (0, 1.5, 3 and 4.5%) were used as fat replacers for producing low-fat cream (15% fat). Physicochemical analysis such as; pH, acidity, synersis, freezing stability, consistency, color, and texture were investigated after 1st , 7th and 14th day of storage at refrigerator temperature. As well as, cream samples were evaluated in terms of sensory tests. The results showed that increased level of fat replacement with gelatin, MPC and combination of these two proteins leads to reduction of syneresis and enhancement of stability of samples against freezing. Also, by increasing the level of MPC and gelatin from 0.19%, the consistency and hardness of low fat cream increased. According to the result of sensory analysis, highest scores related to samples contained 0.38 and 0.57% gelatin and samples with 4.5% MPC. The results of this research showed that, the gelatin and MPC proteins can be used to improve the quality of low-fat cream.