Characterization and Gel Properties of Gelatin Extracted from Waste Fish Scales

Abstract:

The objective of this research is to compare the characteristic of gelatin prepared from waste fish scales. White perch, java barb, red tilapia and nile tilapia scales were cleaned and treated with 1.0 M NaOHfor 2 h at room temperature to remove fat and then treated 0.8 M acetic acid to restructure of fish scales. Gelatin from waste fish scales were exacted using heating the cleaned fish scales in the distilled water at 70 °C for 2 h. Gelatins were characterization by UV-vis spectrometer, viscometer, X-ray diffraction (XRD), fourier transform infrared spectrophotometer (FT-IR) and scanning electron microscopy (SEM). The results shown the amount of gelatin and percent transmittance of light of gelatin from white perch was more than that of other waste fish scales. The viscosities of all gelatins decreased with increasing temperature. The gelatin from java bard was more viscosity than that from other fish scales due to more amounts of aspartic and glutamic acid. The XRD intensity of gelatin from white perch scales and java barb scales had higher than that from other fish scales confirming the higher crystallinity of gelatin. The FT-IR resultsindicated the same function groupsof all gelatins. SEM results revealed the porous structure of all gelatins. The all results concluded that gelatin property of nile tilapia scales had less than that of other fish scales which could be used in different industry.

• Periodical: Applied Mechanics and Materials (Volume 804)
• Pages: 187-190
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.804.187
• Online since: October 2015
• Authors: Nisakorn Nuamsrinuan, Noppadon Suttisiri, Ekachai Hoonnivathana, Pichet Limsuwan, Kittisakchai Naemchanthara
• Keywords: Freshwater Fish, Gelatin Fish Scale, Nile Tilapia, White Perch

References

[1] A.A. Karim, R. Bhat, Fish gelatin: properties, challenges, and prospects asan alternative to mammalian gelatins, J. Food Hydrocolloids. 23 (2009) 563-576.

DOI: 10.1016/j.foodhyd.2008.07.002

[2] M. Jiang, S. Liu, X. Du, Y. Wang, Physical properties and internal microstructures of films madefrom catfish skin gelatin and triacetin mixtures, J. Food. Hydrocolloids. 24 (2010) 105-110.

DOI: 10.1016/j.foodhyd.2009.08.011

[3] B. Jamilah, K.G. Harvinder, Properties of gelatins from skins of fish-black tilapia (Oreochromismossambicus) and red tilapia (Oreochromisnilotica), J. Food. Chem. 77 (2002) 81-84.

DOI: 10.1016/s0308-8146(01)00328-4

[4] L. Zunying, G. Xiaojun, L. Yuan, D. Shiyuan, Z. Yuanhui, Z. Mingyong, Effects of chitosan molecular weight and degree of deacetylationon the properties of gelatine-based films, J. Food Hydrocolloids. 26 (2012) 311-317.

DOI: 10.1016/j.foodhyd.2011.06.008

[5] N. Muralidharan, B. Soottawat, P. Thummanoon, S. Ponusa, K. Hideki, Characteristics and functional properties of gelatin from splendid squid(Loligoformosana) skin as affected by extraction temperatures, J. Food. Hydrocolloids. 29 (2012) 389-397.

DOI: 10.1016/j.foodhyd.2012.04.001

[6] Y. Huiqun, X. Chaobo, Synthesis and properties of novel hydrogels from oxidized konjac glucomannan crosslinked gelatin for in vitro drug delivery, J. Carbohydr. Polym. 72 (2008) 479-489.

DOI: 10.1016/j.carbpol.2007.09.023