Preliminary Characterization on Physical Properties of Selected Marine Fish Skins as Alternative Sources of Halal Gelatin

Journal Title: Food Science & Nutrition Technology - Year 2017, Vol 2, Issue 2

Abstract

Recently, an alternative gelatin from the fish skins in halal market has obtained high demands in many industries. This occurrence has made by-products from the fish such as skins, bones and viscera become valuable and significantly reduced environmental concerns. In this study, there were two types of marine fish used; Euthynnus affinis (Tongkol) and Decapterus maruadsi (Selayang) to extract out gelatin from their skins. The extraction methods were utilized two pretreatment processes using acidic and alkaline solutions; sulphuric acid, citric acid and sodium hydroxide to elucidate the quality of obtained gelatin from the different fish skins. There were no significant differences (p>0.05) in their pH, melting point and emulsifying capacity at values of 3.25 ± 0.08 and 3.49 ± 0.04 for pH, 24.0 ± 0.0 (0C) and 23.5 ± 0.5 (0C) for melting point and 42.59 ± 1.85% and 35.19 ± 1.85% for emulsifying capacity respectively for the E. affinis and D. maruadsi gelatin. Significant differences (p<0.05) were existed in yield, viscosity and emulsifying stability respectively for the E. affinis and D. maruadsi gelatin at values of 6.08 ± 1.29% and 1.56 ± 0.86% for yield, 0.05 ± 0.00 (cP) and 0.03 ± 0.00 (cP) for viscosity and 42.59 ± 1.85% and 33.33 ± 0.00% for emulsifying stability. Throughout the results of gelatin characterizations, E. affinis gelatin had showed better physical properties compared to D. maruadsi gelatin.

Authors and Affiliations

Hashim EF*, Yan HJ and Abd Ghani IF

Keywords

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  • EP ID EP746046
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How To Cite

Hashim EF*, Yan HJ and Abd Ghani IF (2017). Preliminary Characterization on Physical Properties of Selected Marine Fish Skins as Alternative Sources of Halal Gelatin. Food Science & Nutrition Technology, 2(2), -. https://europub.co.uk/articles/-A-746046