PRODUCTION OF GELATIN FROM COMMON CARP (OTOLITHES RUBER) AND LARGEHEAD HAIR TAIL (TRICHIURUS LEPTURU)

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ABEROUMAND A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2015 | Volume:7 | Issue:1 Page(s): 103-114

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Information Journal Paper

Title

PRODUCTION OF GELATIN FROM COMMON CARP (OTOLITHES RUBER) AND LARGEHEAD HAIR TAIL (TRICHIURUS LEPTURU)

Author(s)

ABEROUMAND A. | Issue Writer Certificate

Keywords

GELATINQ2

OTOLITHES RUBERQ2

TRICHIURUS LEPTURUSQ2

FISH SKINQ2

Abstract

Background and objectives: GELATIN is a valuable proteinous material that is extracted from fisheries wastes with chemical usual methods. Because the abundance of fishes waste used and because production of GELATIN have not high cost, and it frequently is used in the food, pharmaceutical and industrial, It seems extracted GELATIN from selected fishes waste is economic efficiency and costeffectiveness. Aim of this study, extraction of GELATIN from common carp (Otolithes ruber) and Largehead hair tail (Trichiurus lepturu).Materials and methods: in this studied for production of GELATIN the acidic and alkaline processes were used. The samples were immersed in 100 mL of NaOH %0.5 in three times for 40 minutes and after neutralizing; the samples were immersed for in 100 mL of sulfuric acid % 0.5 three times for 40 minutes. After neutralizing samples were placed in citric acid, 0.5%, 1.5% and 3%. After re-neutralizing, samples were heated for 4 hours for production of GELATIN. In finally, each sample were filtrated and dried.Results: The results showed that common carp skin in pH=6.5 had GELATIN yield of 10% based on dry matter. Production yield of GELATIN from fish Largehead hair tail in first, second and third treatments at pH=6.5 were 5.1 %, 7.3 %, and 1.3 % respectively. However, the temperature effect (three levels 70, 75 and 80oC and pH (level 5.6) were evaluated on the GELATIN yield content.Conclusion: According to the results of the project, with a temperature of 70oC and pH with 5.6, GELATIN yield was the highest and best quality.

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APA: Copy

ABEROUMAND, A.. (2015). PRODUCTION OF GELATIN FROM COMMON CARP (OTOLITHES RUBER) AND LARGEHEAD HAIR TAIL (TRICHIURUS LEPTURU). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(1), 103-114. SID. https://sid.ir/paper/240139/en

Vancouver: Copy

ABEROUMAND A.. PRODUCTION OF GELATIN FROM COMMON CARP (OTOLITHES RUBER) AND LARGEHEAD HAIR TAIL (TRICHIURUS LEPTURU). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(1):103-114. Available from: https://sid.ir/paper/240139/en

IEEE: Copy

A. ABEROUMAND, “PRODUCTION OF GELATIN FROM COMMON CARP (OTOLITHES RUBER) AND LARGEHEAD HAIR TAIL (TRICHIURUS LEPTURU),” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 1, pp. 103–114, 2015, [Online]. Available: https://sid.ir/paper/240139/en

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