PHYSICOCHEMICAL PROPERTIES OF GELATIN EXTRACTED FROM NILE TILAPIA (Oreochromis niloticus) AND NILE PERCH (Lates niloticus) FISH SKINS
| Autor: | Mohamed A. Rabie, A. M. Soliman, Somia M. Abd El-Moniem, Hala M.R. Badway |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
food.ingredient biology Chemistry Nile perch 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Gelatin Lates Nile tilapia Oreochromis 0404 agricultural biotechnology food 010608 biotechnology Value added product Fish Food science Fish skin |
| Zdroj: | Zagazig Journal of Agricultural Research. 46:1529-1537 |
| ISSN: | 1110-0338 |
| DOI: | 10.21608/zjar.2019.48170 |
| Popis: | Fish skin is a byproduct part and can be converted into value added product like gelatin. The objective of this research was to produce gelatin from two fresh-water fish skins i.e. Nile tilapia (Oreochromis niloticus) and Nile perch (Lates niloticus) and determine the physicochemical characteristics of the obtained gelatin. The physicochemical properties, free amino acids, protein content, pH, viscosity, colour, melting point, clarity, water holing capacity (WHC) and fat binding capacity (FBC), were studied and compared to the commercial bovine gelatin. Nile perch gelatin presented (87.24%) protein content which was resembles to bovine gelatin (88.18%). The viscosity (6.02 cP) of Nile tilapia extracted gelatin was also comparable to the bovine gelatin (6.77 cp). Results showed that the lightness of Nile tilapia gelatin (37.07) was greater than that of bovine gelatin (31.75). Regarding to the WHC, of Nile perch gelatin was higher by 3-fold (687.97%) than bovine gelatin (225.17%). While the Nile tilapia presented 1.4-fold (637.18%) higher than that found in bovine gelatin. Based on obtained results, it could be recomended that fish gelatin could be considered an excellent alternative to mammalian gelatin because of its functional properties similarity with commercial bovine gelatin. |
| Databáze: | OpenAIRE |
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