Gelatins were extracted from mechanically separated turkey meat following 2 different approaches. The first method was based on a 2-stage batch extraction at 50 and 60°C, respectively, whereas the second method consisted of recovering gelatin from a collagen biomass obtained during a pH-shifting process. The yield of gelatin produced by the latter method was twice that obtained by the former method (13.51 and 6.36%, respectively). The chemical composition, as well as the rheological and the functional properties, of all extracted gelatins were evaluated. Gelatin recovered from the collagen biomass had higher molecular weight components and significantly greater (P < 0.05) bloom value (353.2 g) compared with thermally extracted gelatins. However, gelatin extracted at 60°C possessed higher (P < 0.05) foaming properties, as well as better emulsifying activity, than gelatin extracted from the 50°C treatment and the collagen biomass. The present study revealed that high-quality gelatins can be prepared from mechanically separated turkey meat through precipitation and thermal solubilization of collagen biomass obtained during a pH-shifting process.
