Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH...

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Main Author:	Shukor, Najihah
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2013
Subjects:	Fishes Biotechnology Food processing and manufacture
Online Access:	http://ir.uitm.edu.my/id/eprint/9651/ http://ir.uitm.edu.my/id/eprint/9651/1/PPb_NAJIHAH%20SHUKOR%20AS%2013_5%201.pdf

id	uitm-9651
recordtype	eprints
spelling	uitm-96512017-02-13T00:13:46Z http://ir.uitm.edu.my/id/eprint/9651/ Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor Shukor, Najihah Fishes Biotechnology Food processing and manufacture Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) solution and acetic acid solution. Then, the skins were extracted at 50 ºC for 6, 8, 10 and 12 hours extraction times and the extracted gelatins were freeze dried. Silver catfish skin gelatins extracted for 12 hours were higher in emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatin extracted at other extraction time. Commercial bovine gelatin was more soluble than silver catfish skin gelatin (63.41%). The extraction of silver catfish skin gelatin at 50 ºC for 12 hours is more effective than extraction at 6, 8 and 10 hours. The longer the extraction time, the better are the functional properties of the gelatin. The different functional properties of commercial bovine gelatin compared to silver catfish gelatin could be due to differences in manufacturing method. Based on its good functional properties, silver cafish skin gelatin may be useful in food applications such as soups, sauces and gravies Faculty of Applied Sciences 2013 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/9651/1/PPb_NAJIHAH%20SHUKOR%20AS%2013_5%201.pdf Shukor, Najihah (2013) Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Fishes Biotechnology Food processing and manufacture
spellingShingle	Fishes Biotechnology Food processing and manufacture Shukor, Najihah Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
description	Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) solution and acetic acid solution. Then, the skins were extracted at 50 ºC for 6, 8, 10 and 12 hours extraction times and the extracted gelatins were freeze dried. Silver catfish skin gelatins extracted for 12 hours were higher in emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatin extracted at other extraction time. Commercial bovine gelatin was more soluble than silver catfish skin gelatin (63.41%). The extraction of silver catfish skin gelatin at 50 ºC for 12 hours is more effective than extraction at 6, 8 and 10 hours. The longer the extraction time, the better are the functional properties of the gelatin. The different functional properties of commercial bovine gelatin compared to silver catfish gelatin could be due to differences in manufacturing method. Based on its good functional properties, silver cafish skin gelatin may be useful in food applications such as soups, sauces and gravies
format	Student Project
author	Shukor, Najihah
author_facet	Shukor, Najihah
author_sort	Shukor, Najihah
title	Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
title_short	Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
title_full	Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
title_fullStr	Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
title_full_unstemmed	Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor
title_sort	gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / najihah shukor
publisher	Faculty of Applied Sciences
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/9651/ http://ir.uitm.edu.my/id/eprint/9651/1/PPb_NAJIHAH%20SHUKOR%20AS%2013_5%201.pdf
first_indexed	2023-09-18T22:47:44Z
last_indexed	2023-09-18T22:47:44Z
_version_	1777417337912164352

Gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / Najihah Shukor

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