Physicochemical properties of gelatins extracted from skins of different freshwater fish species

S. F. See, P. K. Hong, K. L. Ng, Wan Aida Wan Mustapha, Abd. Salam Babji

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

The aims of this study were to determine the physicochemical properties of extracted gelatins from four freshwater fish skins: snakehead (Channa striatus), catfish (Clarias batrachus), pangasius catfish (Pangasius sutchi) and red tilapia (Oreochromis niloticus) and compare with those of commercial gelatins from cold water fish skin and bovine skin. The extraction yields for four types of extracted gelatins were high, ranging from 10.78% (w/w) (pangasius catfish gelatin) to 27.79% (w/w) (catfish gelatin). Four extracted gelatins showed lower protein content and higher lipid, moisture and ash content compared to both commercial gelatins. Red tilapia gelatin presented the highest gel strength (487.61 g). At 60°C, the shear viscosity of catfish gelatin (5.24mPa.s) was the highest. Four extracted gelatins had higher pH, isoionic point and turbidity compared to the commercial gelatins. These extracted gelatins were white in appearance and had higher L* value and lower a* value than both commercial gelatins.

Original languageEnglish
Pages (from-to)809-816
Number of pages8
JournalInternational Food Research Journal
Volume17
Issue number3
Publication statusPublished - 2010

Fingerprint

Gelatin
Fresh Water
gelatin
skin (animal)
freshwater fish
Fishes
physicochemical properties
Skin
Catfishes
catfish
Pangasius
Tilapia
tilapia (common name)
Pangasianodon hypophthalmus
Channidae
Channa
Clarias batrachus
Cichlids
gel strength
Oreochromis niloticus

Keywords

  • Fish skin
  • Freshwater fish
  • Gelatin
  • Physicochemical properties

ASJC Scopus subject areas

  • Food Science

Cite this

Physicochemical properties of gelatins extracted from skins of different freshwater fish species. / See, S. F.; Hong, P. K.; Ng, K. L.; Wan Mustapha, Wan Aida; Babji, Abd. Salam.

In: International Food Research Journal, Vol. 17, No. 3, 2010, p. 809-816.

Research output: Contribution to journalArticle

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AU - Babji, Abd. Salam

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