Extraction optimization and characterization of gelatine from fish dry skin of Spanish mackerel (Scomberromorus commersoni)

1st International Conference on Tropical Studies and Its Application

Kusumaningrum, I.^1 ; Pranoto, Y.^2 ; Hadiwiyoto, S.^2

Department of Fishery Product Technology, Mulawarman University, East Kalimantan

75119, Indonesia^1

Department of Food and Agricultural Product Technology, Gadjah Mada University, Yogyakarta

55281, Indonesia^2

关键词: Actual experiments;    Amino acid compositions;    Extraction optimizations;    Extraction process;    Optimal conditions;    Protein contents;    Proximate compositions;    Response surface methodology;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/144/1/012036/pdf
DOI  :  10.1088/1755-1315/144/1/012036

来源: IOP

【 摘 要 】

This work was to optimized gelatin extraction from dry skin of Spanish mackerel (Scomberromorus commersoni) using Response Surface Methodology (RSM). The aim of this study was to determine the optimal condition of temperature and time for extraction process and properties of the gelatin extracted from dry mackerel skin. The optimal condition for extraction was 59.71°C for 4.25 hours. Results showed that predicted yield by RSM was 13.69% and predicted gel strength was 291.93 Bloom, whereas the actual experiment for yield and gel strength were 13.03% and 291.33 Bloom, respectively. The gelatin extracted from dried skin were analyzed for their proximate composition, yield, gel strength, viscosity, color, and amino acid composition. The results of dried skin gelatin properties compared to the commercial gelatin. Gelatin extracted from the dried skin gave content lower moisture, ash and protein content but higher fat compared to commercial gelatin. This study also shows that the gelatin extracted from the dried skin gave higher gel strength and pH but the lower amino acid composition compared to commercial gelatin.