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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