The physico-chemical properties of pangas catfish (Pangasius pangasius) skin gelatin

Asean-Fen International Fisheries Symposium - 2017

Pradarameswari, K.A.^1 ; Zaelani, K.^1 ; Waluyo, E.^1 ; Nurdiani, R.^1,2

Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia^1

BIOSEAFOOD Research Group (Aquatic Biotech Exploration Sustainable), Brawijaya University, Malang, Indonesia^2

关键词: Ash contents;    Fat contents;    Fish gelatin;    FT-IR spectrum;    Gel strengths;    Gelling points;    Lower temperatures;    Physicochemical property;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/137/1/012067/pdf
DOI  :  10.1088/1755-1315/137/1/012067

来源: IOP

【 摘 要 】

Gelatin can be used as emulsifier and stabilizer in food products. Until now, the most widely used raw materials for the production of gelatin industry are cow bone, cow skin and pig skin. Fish gelatin has been highlighted as a better alternative to replace mammals gelatin based on ethical and religious perspective. Fish gelatin was extracted from Pangas catfish skin to determine its physico-chemical properties. Different temperatures (45 °C, 50 °C, 55 °C) were employed during gelatin extraction. Higher temperature increased the yield and fat contents of Pangas catfish skin gelatin. In contrary, higher water, protein, ash contents were observed during lower temperature. Temperature significantly (p