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Comparative study of acid and alkaline pre-treatment process prior to gelatin extraction from rohu (Labeo rohita) scales


Citation

A. B., Khairulnizam and Bakar, Jamilah and Zainal Abedin, Nur Hanani and Abdul Rahman, Russly and Syed Muhammad, Sharifah Kharidah (2017) Comparative study of acid and alkaline pre-treatment process prior to gelatin extraction from rohu (Labeo rohita) scales. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 424-427).

Abstract / Synopsis

Gelatin was extracted from rohu (Labeo rohita) scales using direct hot water extraction after different chemical pre-treatment using acid and alkaline. The aim of the study was to compare the extraction yield and physicochemical characteristics of gelatin obtained. The yield of gelatin extracted from acid pre-treated scales was 10.0 % (w/w) with gel strength 207.8 g, and viscosity 15.5 mPa·s, respectively whereas the yield of gelatin obtained from alkaline pre-treated scales was 7.1 % (w/w) with gel strength 180 g, and viscosity 7.7 mPa·s, respectively. The Fourier transform infrared (FTIR) spectra of both extracted gelatin showed similar absorption band characteristics.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Fish scales; Gelatin; Rohu; Halal; Extraction
Depositing User: Nabilah Mustapa
Date Deposited: 21 May 2018 11:25
Last Modified: 21 May 2018 11:25
URI: http://psasir.upm.edu.my/id/eprint/60351
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