Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.

Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.

Gelatin was extracted from silver catfish (Pangasius sutchi) skin and the effects of extraction time on the physicochemical characteristics of the gelatin were studied in comparison with commercial bovine gelatin. The skin was initially pre-treated by washing in 0.19N NaOH and 0.12N acetic acid pri...

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Main Authors: Ismail, Normah, H., Nur Ain, E.H., Effaniza
Format: Article
Language:English
Published: Universiti Teknologi MARA, Perlis 2014
Subjects:
Catfishes
Gelatin
Online Access:http://ir.uitm.edu.my/id/eprint/12408/
http://ir.uitm.edu.my/id/eprint/12408/1/AJ_NORMAH%20ISMAIL%20JI%20%2014.pdf
id uitm-12408
recordtype eprints
spelling uitm-124082016-08-05T08:29:27Z http://ir.uitm.edu.my/id/eprint/12408/ Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H. Ismail, Normah H., Nur Ain E.H., Effaniza Catfishes Gelatin Gelatin was extracted from silver catfish (Pangasius sutchi) skin and the effects of extraction time on the physicochemical characteristics of the gelatin were studied in comparison with commercial bovine gelatin. The skin was initially pre-treated by washing in 0.19N NaOH and 0.12N acetic acid prior to gelatin extraction at 50°C for 6, 8, 10 and 12 hrs. The extracts were filtered, freeze dried and then ground. Yield was recorded and the gelatin was analysed for viscosity, molecular weight distribution, amino acids composition, gel strength, melting point, setting point and setting time. Longer extraction time resulted in higher gel strength and melting point while the gel sets at lower temperature and requires shorter setting time than commercial bovine gelatin. The yields were 10.40% and 11.42% at 10 and 12 hrs extraction time, respectively. Extracted gelatins showed higher gel strength and contain higher amount of proline, lysine, phenylalanine and glycine than the commercial bovine gelatin. High molecular weight bands between 80 to 175 kDa were observed in all the extracted gelatins. Therefore, in this study, 10 hrs extraction time is considered as the optimum duration for silver catfish gelatin production as it produces gelatin with high gel strength and viscosity values as well as acceptable yield. In view of its high gel strength and viscosity value, silver catfish skin gelatin has the potential to be used as gelling agent in food. Universiti Teknologi MARA, Perlis 2014 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/12408/1/AJ_NORMAH%20ISMAIL%20JI%20%2014.pdf Ismail, Normah and H., Nur Ain and E.H., Effaniza (2014) Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H. Jurnal Intelek, 9 (1). pp. 7-15. ISSN 2231-7716
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Catfishes
Gelatin
spellingShingle Catfishes
Gelatin
Ismail, Normah
H., Nur Ain
E.H., Effaniza
Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
description Gelatin was extracted from silver catfish (Pangasius sutchi) skin and the effects of extraction time on the physicochemical characteristics of the gelatin were studied in comparison with commercial bovine gelatin. The skin was initially pre-treated by washing in 0.19N NaOH and 0.12N acetic acid prior to gelatin extraction at 50°C for 6, 8, 10 and 12 hrs. The extracts were filtered, freeze dried and then ground. Yield was recorded and the gelatin was analysed for viscosity, molecular weight distribution, amino acids composition, gel strength, melting point, setting point and setting time. Longer extraction time resulted in higher gel strength and melting point while the gel sets at lower temperature and requires shorter setting time than commercial bovine gelatin. The yields were 10.40% and 11.42% at 10 and 12 hrs extraction time, respectively. Extracted gelatins showed higher gel strength and contain higher amount of proline, lysine, phenylalanine and glycine than the commercial bovine gelatin. High molecular weight bands between 80 to 175 kDa were observed in all the extracted gelatins. Therefore, in this study, 10 hrs extraction time is considered as the optimum duration for silver catfish gelatin production as it produces gelatin with high gel strength and viscosity values as well as acceptable yield. In view of its high gel strength and viscosity value, silver catfish skin gelatin has the potential to be used as gelling agent in food.
format Article
author Ismail, Normah
H., Nur Ain
E.H., Effaniza
author_facet Ismail, Normah
H., Nur Ain
E.H., Effaniza
author_sort Ismail, Normah
title Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
title_short Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
title_full Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
title_fullStr Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
title_full_unstemmed Physicochemical properties of silver catfish (Pangasius sutchi) skin gelatin produced as affected by different extraction time / Normah Ismail, Nur Ain H. and Effaniza E.H.
title_sort physicochemical properties of silver catfish (pangasius sutchi) skin gelatin produced as affected by different extraction time / normah ismail, nur ain h. and effaniza e.h.
publisher Universiti Teknologi MARA, Perlis
publishDate 2014
url http://ir.uitm.edu.my/id/eprint/12408/
http://ir.uitm.edu.my/id/eprint/12408/1/AJ_NORMAH%20ISMAIL%20JI%20%2014.pdf
first_indexed 2023-09-18T22:49:13Z
last_indexed 2023-09-18T22:49:13Z
_version_ 1777417430870523904

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