Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus)

Gelatin was extracted from the skin of grey triggerfish (Balistes capriscus) by the acid extraction process with a yield of 5.67 g/100 g skin sample on the basis of wet weight. The chemical composition and functional properties of gelatin were investigated. The gelatin had high protein (89.94 g/100 ...

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Bibliographic Details
Published in:Food science & technology 2011-11, Vol.44 (9), p.1965-1970
Main Authors: Jellouli, Kemel, Balti, Rafik, Bougatef, Ali, Hmidet, Noomen, Barkia, Ahmed, Nasri, Moncef
Format: Article
Language:English
Subjects:
Balistes capriscus
Biological and medical sciences
Food industries
Functional properties
Fundamental and applied biological sciences. Psychology
Gel strength
Gelatin
Grey triggerfish skin
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Summary:Gelatin was extracted from the skin of grey triggerfish (Balistes capriscus) by the acid extraction process with a yield of 5.67 g/100 g skin sample on the basis of wet weight. The chemical composition and functional properties of gelatin were investigated. The gelatin had high protein (89.94 g/100 g) but low fat (0.28 g/100 g) contents. Differences in the amino acid composition between grey triggerfish skin gelatin (GSG) and halal bovine gelatin (HBG) were observed. GSG contained a lower number of imino acids (hydroxyproline and proline) (176 residues per 1000 residues) than HBG (219 residues per 1000 residues), whereas the content of serine was higher (40 versus 29 residues per 1000 residues, respectively). The gel strength of the GSG (168.3 g) was lower than that of HBG (259 g) (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.05.005