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Extraction and characterization of gelatin from different marine fish species in Malaysia


Citation

Jaswir, Irwandi and S., Faridayanti and Mirghani, Mohamed Elwathig Saeed and Mohd Salleh, Hamzah and Hassan, Torla and Che Man, Yaakob (2009) Extraction and characterization of gelatin from different marine fish species in Malaysia. International Food Research Journal, 16 (3). pp. 381-389. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

Gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that the fish gelatins were comparable to the fish gelatins from other fish species previously reported. They appeared snowy white in color with crystal-like and light texture. The gelatine extracted from “kerapu” had the strongest fishy odor, followed by the gelatines derived from “jenahak”, “kembung” and “kerisi”. In terms of bloom strength, the gelatin extracted from “kerapu” was found to be the strongest one compared to others, with the bloom value of more than 2000 g. The gelatins developed in this study contained almost all essential amino acids, with glycine being the most predominant one.


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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Fish gelatin; Amino acids; Bloom strength; Malaysian waters; Halal
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 24 Jul 2013 11:48
Last Modified: 23 Sep 2015 16:02
URI: http://psasir.upm.edu.my/id/eprint/14680
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