The effect of processing conditions on the properties of gelatin from skate ( Raja Kenojei) skins

Effects of several conditions (liming concentrations, extraction solution pH, extraction temperature and extraction time) to extract gelatin from skate skin on the yield and quality properties were investigated. The optimum conditions for gelatin extraction are as follows; place skin in a lime solut...

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Bibliographic Details
Published in:Food hydrocolloids 2006, Vol.20 (6), p.810-816
Main Authors: Cho, Soung-Hun, Jahncke, Michael L., Chin, Koo-Bok, Eun, Jong-Bang
Format: Article
Language:English
Subjects:
Biological and medical sciences
calcium hydroxide
colloids
extraction
filtration
fish
fish products
Food additives
Food industries
food processing
food quality
Fundamental and applied biological sciences. Psychology
Gelatin
gelation
gelling properties
General aspects
isoelectric point
melting point
Physicochemical properties
processing stages
proteins
Raja
Raja kenojei
Skate (Raja Kenojei) skin
skin
suspensions
turbidity
yields
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Summary:Effects of several conditions (liming concentrations, extraction solution pH, extraction temperature and extraction time) to extract gelatin from skate skin on the yield and quality properties were investigated. The optimum conditions for gelatin extraction are as follows; place skin in a lime solution of 1.5% (w/v) calcium hydroxide, extract with three volumes of water (pH 6.0) for 4 h at 50%, filter gelatin through activated carbon (250–350 mesh, 3%) and freeze-dry the colloidal suspension. The functional properties of skate skin gelatin produced by optimum extraction conditions were: gelling point 16.12 °C; melting point 19.30 °C; isoelectric point 6.45; and turbidity 6.98.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2005.08.002