Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin

The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concent...

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Main Authors:	Ardekani, V. Sanaei, Mahmoodani, F., See, S.F., Yusop, S.M., Babji, A.S.
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2013
Online Access:	http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf

id	ukm-6678
recordtype	eprints
spelling	ukm-66782016-12-14T06:41:53Z http://journalarticle.ukm.my/6678/ Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA). Universiti Kebangsaan Malaysia 2013-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf Ardekani, V. Sanaei and Mahmoodani, F. and See, S.F. and Yusop, S.M. and Babji, A.S. (2013) Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin. Sains Malaysiana, 42 (12). pp. 1697-1705. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA).
format	Article
author	Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S.
spellingShingle	Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
author_facet	Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S.
author_sort	Ardekani, V. Sanaei
title	Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
title_short	Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
title_full	Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
title_fullStr	Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
title_full_unstemmed	Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
title_sort	processing optimization and characterization of gelatin from catfish (clarias gariepinus) skin
publisher	Universiti Kebangsaan Malaysia
publishDate	2013
url	http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf
first_indexed	2023-09-18T19:47:34Z
last_indexed	2023-09-18T19:47:34Z
_version_	1777406002859081728

Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin

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