Characterization of fish gelatin extracted from surimi processing wastes
2008
Fazilah, A. | Khairulnizam, A.B. | Norita, M. | Norziah, M.H. | Ahmed, A.
Surimi processing waste which consist of skins, bones, and fins of fish species namely herring (Ilisha tenaluasa) was utilized for gelatin extraction as an alternative way of upgrading these under-utilized resources. These waste materials are valuable raw materials that are rich in collagen. The extraction was carried out by a series of pretreatment with 0.2 M Ca(OH)2 followed by 0.1 M citric acid and final extraction with distilled water at 50°C for 3 hours. Physical properties of extracted fish gelatin including colour, clarity, bloom strength, viscosity, gelling and melting temperature of the extracted gelatin were evaluated. Fourier Transform Infrared (FTlR) spectra of the extracted fish gelatin were obtained and comparisons were made to commercial fish and beef gelatin samples. The yield of extracted fish gelatin (EFG) was found to be about 3%. Colour analysis showed that EFG had lower 'L' value (darker) and higher 'b' value (more yellowish) compared to the commercial fish gelatin (CFG) and commercial beef gelatin (CBG). EFG gave lower viscosity and gel strength than CFG and CBG. Gelling temperature ofCBG and CFG was found to be l8.4°C and l7.l oC, respectively. However, EFG formed gel at a lower temperature of 9.3 dc. On the other hand, CBG showed higher melting temperature, 24.2 °C compared to CFG (22.6 0c) and EFG (17.0 DC).
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