Citation
Fazilah A., . and Khairulnizam A.B., . and Norita M., . and Norziah M.H., . and Ahmed A., . (2008) Characterization of fish gelatin extracted from surimi processing wastes. [Proceedings Paper]
Abstract
Surimi processing waste which consist of skins bones and fins of fish species namely herring Ilisha tenaluasa was utilized for gelatin extraction as an alternative way of upgrading these under-utilized resources. These waste materials are valuable raw materials that are rich in collagen. The extraction was carried out by a series of pretreatment with 0.2 M CaOH2 followed by 0.1 M citric acid and final extraction with distilled water at 50C for 3 hours. Physical properties of extracted fish gelatin including colour clarity bloom strength viscosity gelling and melting temperature of the extracted gelatin were evaluated. Fourier Transform Infrared FTlR spectra of the extracted fish gelatin were obtained and comparisons were made to commercial fish and beef gelatin samples. The yield of extracted fish gelatin EFG was found to be about 3. Colour analysis showed that EFG had lower ;L; value darker and higher ;b; value more yellowish compared to the commercial fish gelatin CFG and commercial beef gelatin CBG. EFG gave lower viscosity and gel strength than CFG and CBG. Gelling temperature ofCBG and CFG was found to be l8.4C and l7.l oC respectively. However EFG formed gel at a lower temperature of 9.3 dc. On the other hand CBG showed higher melting temperature 24.2 C compared to CFG 22.6 0c and EFG 17.0 DC.
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Abstract
Surimi processing waste which consist of skins bones and fins of fish species namely herring Ilisha tenaluasa was utilized for gelatin extraction as an alternative way of upgrading these under-utilized resources. These waste materials are valuable raw materials that are rich in collagen. The extraction was carried out by a series of pretreatment with 0.2 M CaOH2 followed by 0.1 M citric acid and final extraction with distilled water at 50C for 3 hours. Physical properties of extracted fish gelatin including colour clarity bloom strength viscosity gelling and melting temperature of the extracted gelatin were evaluated. Fourier Transform Infrared FTlR spectra of the extracted fish gelatin were obtained and comparisons were made to commercial fish and beef gelatin samples. The yield of extracted fish gelatin EFG was found to be about 3. Colour analysis showed that EFG had lower ;L; value darker and higher ;b; value more yellowish compared to the commercial fish gelatin CFG and commercial beef gelatin CBG. EFG gave lower viscosity and gel strength than CFG and CBG. Gelling temperature ofCBG and CFG was found to be l8.4C and l7.l oC respectively. However EFG formed gel at a lower temperature of 9.3 dc. On the other hand CBG showed higher melting temperature 24.2 C compared to CFG 22.6 0c and EFG 17.0 DC.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. GE90 M3I61 2008 Call Number |
| AGROVOC Term: | Fish |
| AGROVOC Term: | Gelatin |
| AGROVOC Term: | Surimi |
| AGROVOC Term: | Wastes |
| AGROVOC Term: | Gelling |
| AGROVOC Term: | Tenualosa ilisha |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:14 |
| URI: | http://webagris.upm.edu.my/id/eprint/11734 |
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