Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin

Amiza M. A., . and Wan Maizatul Shima W. M., . and Nor Hayati I., . and Nizaha Juhaida M., . Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin. pp. 213-224. ISSN 22317546

This study reported the extraction optimization and characterization of cobia (Rachycentron canadum) skin gelatin. Optimization study was carried out to determine the effect of CH3COOH concentration skin to water ratio extraction temperature and extraction time on gelatin yield (GY) and gel strength (GS) using Response Surface Methodology (RSM). The optimum conditions were 0.15mol/L for CH3COOH concentration 82.4oC of extraction temperature 6 h of extraction time and 1:6 of skin to water ratio which produced cobia gelatin with GY of 20.10 and GS of 205.6 g. Characteristics of cobia skin gelatin (CG) were then compared to that of commercial bovine gelatin (BG). It was found that the most dominant amino acid in CG was glycine proline and alanine. There was no difference in foaming and emulsifying properties of CG and BG at 1 concentration but at 2 and 3 concentration BG performed better. CG was found to have higher fat binding capacity but lower water holding capacity than BG. Least gelling concentration for CG was recorded at 2 while for BG at 1. CG and BG had a pI at pH 6.05 and 4.82 respectively. This study shows that cobia skin gelatin has potential as halal alternative to bovine gelatin in food industry.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(31).pdf

Abstract

This study reported the extraction optimization and characterization of cobia (Rachycentron canadum) skin gelatin. Optimization study was carried out to determine the effect of CH3COOH concentration skin to water ratio extraction temperature and extraction time on gelatin yield (GY) and gel strength (GS) using Response Surface Methodology (RSM). The optimum conditions were 0.15mol/L for CH3COOH concentration 82.4oC of extraction temperature 6 h of extraction time and 1:6 of skin to water ratio which produced cobia gelatin with GY of 20.10 and GS of 205.6 g. Characteristics of cobia skin gelatin (CG) were then compared to that of commercial bovine gelatin (BG). It was found that the most dominant amino acid in CG was glycine proline and alanine. There was no difference in foaming and emulsifying properties of CG and BG at 1 concentration but at 2 and 3 concentration BG performed better. CG was found to have higher fat binding capacity but lower water holding capacity than BG. Least gelling concentration for CG was recorded at 2 while for BG at 1. CG and BG had a pI at pH 6.05 and 4.82 respectively. This study shows that cobia skin gelatin has potential as halal alternative to bovine gelatin in food industry.

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Item Type:	Article
AGROVOC Term:	Rachycentron canadum
AGROVOC Term:	Gelatin
AGROVOC Term:	Bovines
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Optimization methods
AGROVOC Term:	Food industry
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:09
URI:	http://webagris.upm.edu.my/id/eprint/21989

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