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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 887-888Comparison of Physicochemical Properties of...

Comparison of Physicochemical Properties of Gelatins Prepared from Different Fish Skins through Hot Water Extraction at Mild Temperature Condition

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Abstract:

Gelatins were prepared from tilapia, salmon and halibut skin through hot water extraction (60°C, 180 min) and their physiochemical properties were compared with commercial gelatins from porcine and bovine sources. Tilapia gelatin contained highest hydroxyproline content (8.45%) and had highest gel strength (376.6 g), followed by salmon gelatin. Halibut gelatin had the lowest hydroxyproline content (24.72% in average) and gel strength (47.56 g in average). Gelatin prepared from tilapia had much higher gel strength and viscosity than commercial pharmaceutical gelatins of porcine and bovine sources and showed a great potential to be utilized in pharmaceutical industry.

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Advances in Materials and Materials Processing IV

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Periodical:

Advanced Materials Research (Volumes 887-888)

Pages:

557-561

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.887-888.557

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Online since:

February 2014

Authors:

Yu Jiang, Jun Yu, Cheng Chu Liu*

Keywords:

Fish Gelatin, Halibut, Physical Properties, Salmon, Tilapia, Yield

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© 2014 Trans Tech Publications Ltd. All Rights Reserved

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