Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM)

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ESKANDARI Z.; JAFARPOUR S.A.; MOTAMEDZADEGAN A.

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Journal: Iranian Scientific Fisheries Journal Year:2018 | Volume:27 | Issue:4 Page(s): 47-56

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Title

Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM)

Author(s)

ESKANDARI Z. | JAFARPOUR S.A. | MOTAMEDZADEGAN A. | Issue Writer Certificate

Keywords

FirmnessQ1

Enzymatic ExtractionQ2

YieldQ2

ColorQ2

GelatinQ2

Huso husoQ2

Abstract

Fish Gelatin, by benefiting the lower melting point, quicker mouth melting and presenting elastic characteristics is considered as the most proper substitute for mammalians Gelatin and as a Halal food item. The aim of this study was to evaluate the effects of temperature at three levels of 30, 40 and 50 º C, enzyme at 0. 055%, 0. 01% and 0. 1% (w/w) levels and pH at 2, 3 and 4 levels on the quality of extracted Gelatin from Huso huso fish skin. Accordingly, the gel strength in form of breaking force and distance, Color:#ff0078">Yield and Color (L*a*b*) and whiteness of resultant Gelatin were determined. According to the results, the highest Gelatin Color:#ff0078">Yields as 21. 65% was related to the enzymatic assisted method at 50 º C, 0. 01% enzyme at pH=2, whereas it was obtained as 10% at the chemical extraction method. Based on the results, despite from temperature, by increasing of pH and enzyme percentage, the Color:#ff0078">Firmness of Gelatin was increased (p<0. 05). The highest Color:#ff0078">Firmness was recorded at 30 º C, 0. 1% enzyme at pH=4. The Color data revealed that lightness (L*), redness (a*) and whiteness of enzymatic extracted Gelatin powder was higher that the chemical extracted one (p<0. 05). The highest lightness was observed at 40 º C, 0. 055% enzyme at pH=3. In conclusion, by application of 30 º C and 0. 1% enzyme at pH=4 the highest Gelatin with the highest Color:#ff0078">Firmness is achievable, while using 50 º C and 0. 01% enzyme at pH=2 could results the Gelatin Color:#ff0078">Yield.

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APA: Copy

ESKANDARI, Z., JAFARPOUR, S.A., & MOTAMEDZADEGAN, A.. (2018). Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM). IRANIAN SCIENTIFIC FISHERIES JOURNAL, 27(4 ), 47-56. SID. https://sid.ir/paper/5136/en

Vancouver: Copy

ESKANDARI Z., JAFARPOUR S.A., MOTAMEDZADEGAN A.. Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM). IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2018;27(4 ):47-56. Available from: https://sid.ir/paper/5136/en

IEEE: Copy

Z. ESKANDARI, S.A. JAFARPOUR, and A. MOTAMEDZADEGAN, “Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM),” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 27, no. 4 , pp. 47–56, 2018, [Online]. Available: https://sid.ir/paper/5136/en

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