Table 4. Comparison on the physicochemical properties of Korean native black goat skin gelatin and commercial gelatins

Trait	Korean native black goat skin	Fish skin gelatin I	Fish skin gelatin II	Bovine bone gelatin I	Bovine hide gelatin I	Porcine skin gelatin I	Porcine skin gelatin II
pH value	5.57±0.04^b	5.43±0.02^d	5.47±0.02^d	5.85±0.05^a	5.83±0.04^a	5.64±0.04^c	5.45±0.04^d
Color parameter
CIE L*	29.97±0.08^d	35.05±0.32^c	38.93±0.38^a	37.40±0.52^b	37.77±0.70^b	38.24±0.94^ab	37.44±0.47^b
CIE a*	0.49±0.05^a	0.44±0.04^b	0.26±0.02^c	–0.46±0.02^g	–0.24±0.03^f	–0.12±0.02^e	0.00±0.01^d
CIE b*	3.13±0.18^d	1.40±0.07^e	1.02±0.09^f	10.15±0.34^a	3.63±0.05^c	4.09±0.21^b	3.50±0.07^c
Turbidity (kaolin mg/kg sample)	1.44±0.03^a	0.27±0.02^c	0.15±0.01^d	0.56±0.01^b	0.24±0.02^c	0.23±0.01^c	0.26±0.01^c
Functional property
Emulsion activity index (m²/g)	24.67±2.58^a	21.69±0.67^b	19.54±1.45^b	19.25±0.12^b	20.59±2.54^b	14.87±0.75^c	21.63±0.19^b
Emulsion stability index (min)	58.01±9.04^a	33.02±3.44^b	30.66±2.60^b	30.89±1.98^b	33.36±2.49^b	21.93±2.45^c	30.84±2.94^b
Foaming capacity (%)	30.83±3.82^e	74.17±1.44^d	98.33±3.82^a	80.83±1.44^c	85.83±3.82^bc	90.83±1.44^b	98.33±3.82^a
Foaming stability (%)	7.50±0.02^e	54.17±2.89^c	77.50±2.50^a	37.50±6.61^d	51.67±3.82^c	64.17±1.44^b	43.33±6.29^d
Gel strength (g)	280.83±8.04^b	260.83±7.64^c	268.33±3.82^bc	161.67±1.44^d	273.33±8.04^b	305.00±8.66^a	257.50±2.50^c

Means sharing the same letters within a row are not significantly different at p<0.05 by Duncan’s multiple range test.