Extracting of yellowfin tuna (Thunnus albacares) fish skin gelatin as influenced by alkaline concentration and extraction times

2nd International Symposium on Marine and Fisheries Research

地球科学;农业科学

Mafazah, E.M.^1 ; Pranoto, Y.^1 ; Rohman, A.^2

Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur Yogyakarta, Indonesia^1

Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Sekip Utara Yogyakarta, Indonesia^2

关键词: Extraction process;    Fish processing;    Gel strengths;    NaOH solutions;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/139/1/012047/pdf
DOI  :  10.1088/1755-1315/139/1/012047

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Yellowfin tuna (Thunnus albacares) skin is a by-product of the fish processing industry. Yellowfin tuna skin was used as materials for gelatin because it contains collagen. This study was conducted to determine the characteristics of yellowfin tuna skin gelatin (YSG). In this study, YSG was obtained by the extraction process in 0.01 M NaOH solution for 12 h. The results show that the yield of YSG was 12.49 % dry basis, with the gel strength of 291.73 g Bloom, viscosity of 8.6 cPs and melting point of 35 C. The gel strength and melting point of YSG were lower than commercial bovine gelatin (CBG), which was 309.7401 g Bloom and 36.33 C, respectively. However, the viscosity of YSG was higher than the CBG which was 5.6 cPs.