Extraction and characterization of gelatin from different marine fish species in Malaysia

Jaswir, Irwandi and S., Faridayanti and Mirghani, Mohamed Elwathig Saeed and Mohd. Salleh, Hamzah and Hassan, Torla and Yaakob, Che Man (2009) Extraction and characterization of gelatin from different marine fish species in Malaysia. International Food Research Journal, 16. pp. 381-389. ISSN 19854668 (P), 22317546 (O)

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Abstract

Gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that the fish gelatins were comparable to the fish gelatins from other fish species previously reported. They appeared snowy white in color with crystal-like and light texture. The gelatine extracted from “kerapu” had the strongest fishy odor, followed by the gelatines derived from “jenahak”, “kembung” and “kerisi”. In terms of bloom strength, the gelatin extracted from “kerapu” was found to be the strongest one compared to others, with the bloom value of more than 2000 g. The gelatins developed in this study contained almost all essential amino acids, with glycine being the most predominant one.

Item Type:	Article (Journal)
Additional Information:	5784/1368
Uncontrolled Keywords:	Fish gelatin, amino acids, bloom strength, Malaysian waters, halal
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering Kulliyyah of Engineering > Department of Biotechnology Engineering Kulliyyah of Science
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	10 Aug 2011 11:56
Last Modified:	06 Jul 2021 09:39
URI:	http://irep.iium.edu.my/id/eprint/1368

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