Optimisation of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach

Physical properties of gelatin extracted from Unicorn leatherjacket ( Aluterus monoceros ) skin, which is generated as a waste from fish processing industries, were optimised using Response Surface Methodology (RSM). A Box-Behnken design was used to study the combined effects of three independent va...

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Bibliographic Details
Published in:Journal of food science and technology 2015-02, Vol.52 (2), p.976-983
Main Authors: Hanjabam, Mandakini Devi, Kannaiyan, Sathish Kumar, Kamei, Gaihiamngam, Jakhar, Jitender Kumar, Chouksey, Mithlesh Kumar, Gudipati, Venkateshwarlu
Format: Article
Language:English
Subjects:
Acids
Aluterus monoceros
Bones
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Drinking water
Experiments
Fish
Fishing
Food
Food Science
Independent variables
Melting
Melting point
Nutrition
Original
Original Article
Physical properties
Studies
Variables
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Summary:Physical properties of gelatin extracted from Unicorn leatherjacket ( Aluterus monoceros ) skin, which is generated as a waste from fish processing industries, were optimised using Response Surface Methodology (RSM). A Box-Behnken design was used to study the combined effects of three independent variables, namely phosphoric acid (H 3 PO 4 ) concentration (0.15–0.25 M), extraction temperature (40–50 °C) and extraction time (4–12 h) on different responses like yield, gel strength and melting point of gelatin. The optimum conditions derived by RSM for the yield (10.58%) were 0.2 M H 3 PO 4 for 9.01 h of extraction time and hot water extraction of 45.83 °C. The maximum achieved gel strength and melting point was 138.54 g and 22.61 °C respectively. Extraction time was found to be most influencing variable and had a positive coefficient on yield and negative coefficient on gel strength and melting point. The results indicated that Unicorn leatherjacket skins can be a source of gelatin having mild gel strength and melting point.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-013-1075-y