Effects of Hydrochloric Acid Concentration on the Properties of Black Tilapia Fish Skin Gelatin

Abstract:

Gelatin extractedfrom fish skin is an alternativeresource instead of mammalian animals. Theextraction process of gelatin from black tilapia skin was carried out throughthe use of hydrochloric acid (HCl) with different concentration (0.05 M – 1.0 M)and followed by a final extraction with water at 50°C for 4 hours and endedwith drying. Characterization of gel strength was done in accordance with BSI:1975while moisture content and percentage yield on wet basis with AOAC 1999. Theeffects of acid concentration used during pre-treatment process on yield andphysical properties of fish gelatin were measured. The yield of gelatin for0.05 M and 1.0 M were 10.45% to 22.25% respectively. The gel strength ofgelatin at 0.05 M is the highest (833 g) due to longer storage time. Gelatin whichtreated with high acid concentration gives lower in gel strength that suitableas an edible gelatin.

• Periodical: Materials Science Forum (Volume 840)
• Pages: 165-169
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.840.165
• Online since: January 2016
• Authors: Norhasikin Ismail*, Hasan Zuhudi Abdullah
• Keywords: Black Tilapia, Fish Gelatin, Gel Strength, Hydrochloric Acid, Moisture Content

References

[1] S. Nalinanon, S. Benjakul, W. Visessanguan, H. Kishimura, Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus), Food Chem. 56 (2007) 37–48.

DOI: 10.1016/j.foodchem.2006.12.035

[2] A.A. Karim, R. Bhat, Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins, Food Hydrocoll. 23(2009) 563–576.

DOI: 10.1016/j.foodhyd.2008.07.002

[3] I. Ratnasari, S.S. Yuwono, Chew, H. Nusyam, S.B. Widjanarko, Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin, Int. Food Res. J. 20 (2013) 3085–3091.

[4] N.M. Nik Aisyah, H. Nurul, M.E. Azhar, A. Fazilah, Poultry as an alternative source of gelatin, Health and The Env. 5 (2014) 37–49.

[5] T. Rustad, Utilisation of marine by-products, Elec. J. Env. Agricult. Food Chem. 2 (2003) 458–463.

[6] M.C. Gomez-Guillen, J. Turnay, F.D. Fernandez-Diaz, N. Ulmo, M.A. Lizarbe, P. Montero, Structural and physical properties of gelatin extracted from different marine species: a comparative study, Food Hydrocoll. 16 (2002) 25–34.

DOI: 10.1016/s0268-005x(01)00035-2

[7] K. Shyni, G.S. Hema, G. Ninan, S. Matthew, C.G. Joshy, P.T. Lakshmanan, Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita), Food Hydrocoll. 39 (2014).

DOI: 10.1016/j.foodhyd.2013.12.008

[8] M. Gudmundsson, Rheological properties of fish gelatins, J. Food Sci. 67 (2002) 2172–2176.

DOI: 10.1111/j.1365-2621.2002.tb09522.x

[9] L. Niu, X. Zhou, C. Yuan, Y. Bai, K. Lai, F. Yang, Y. Huang, Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pre-treatments, Food Hydrocoll. 33 (2013) 336–341.

DOI: 10.1016/j.foodhyd.2013.04.014

[10] N. Jamilah, K.G. Harvinder, Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica), Food Chem. 77 (2002) 81–84.

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

[11] J. Irwandi, S. Faridayanti, E.S.M. Mohamed, M.S. Hamzah, H.H. Torla, Y.B. Che Man, Extraction and characterization of gelatin from different marine fish species in Malaysia, Int Food Res J. 16 (2009) 381–389.

[12] S. Grossman and M. Bergman, Process for the production of gelatin from fish skins U.S. Patent 5, 093, 474. (1992).

[13] M. Gudmundsson and H. Hafsteinsson, Gelatin from cod skins as affected by chemical treatments, J. Food Sci. 62 (1997) 37–39.

DOI: 10.1111/j.1365-2621.1997.tb04363.x