International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Different Extraction Process on Skin Gelatin from Talang Queenfish (Scomberoides commersonnianus)


Affiliations
1 College of Fisheries, Ratnagiri (M.S.), India
2 Post-Harvest Management, Roha, Raigad (M.S.), India
3 Diploma in Fisheries Engineering, Ratnagiri (M.S.), India
     

   Subscribe/Renew Journal


In the fish processing industry generated waste during filleting of Talang queenfish (Scomberoides commersonnianus) was utilized for gelatin extraction in the present investigation. These waste materials being rich in collagen are valuable raw materials for gelatin extraction. The fish skin was used for gelatin extraction by ten different methods as described by different authors namely, Grossman and Bergman (1992), Gudmundsson and Hafsteinsson (1997), Gomez-Guillen and Montero (2001), Gimenez et al.(2005), Zhou and Regenstein (2005), Kolodziejska et al.(2008), Liu et al. (2008), Rahman et al. (2008), Benjakul et al.(2009) and Barve (2012). The results of yield were varied between 4.12 to 12.83% and gel strength was varied in between 162.51 to 226.11 g. Based on the yield and gel strength of extracted gelatins, the method of Barve (2012) was found the best method. This method revealed that yield and gel strength were 12.83% and 226.11 g, respectively and found significantly different comparatively other methods.

Keywords

Talang Queenfish, Fish Skin, Gelatin, Extraction Process, Yield, Gel Strength.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Arnesen, J.A. and Gildberg, A. (2002).Preparation and characterization of gelatin from the skin of harp seal (Phoca groenlandica). Bioresource Technol., 82: 191-194

  • Asher, D.M. (1999).T he transmissible spongiform encephalopathy agents: concerns and responses of the United States regulatory agencies in maintaining the safety of biologics. Developments Biological Standardization, 100 : 103–118.

  • Barve, S. (2012).Method of producing gelatin from fish. WIPO Patent Application WO/2012/160575

  • Batista, I., Fradinho, P. and Silvestre, C. (2004). Gelatin extraction from cape hake and blue shark skin. 34th WEFTA meeting, 12-15 September 2004, Lubeck, Germany.

  • Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y. and Roytrakul, S. (2009).Characteristics of gelatin from the skins of bigeye snapper, Priacanthustayenus & Priacanthusmacracanthus. Food Chem., 116(2):445–451.

  • Chavan, R.R. (2018).A study on gelatin extracted from Pangasianodon hypophthalmus and Protonibea diacanthus and evaluation of its properties. Ph.D. Thesis, West Bengal University of Animal and Fishery sciences, West Bengal, India. 117 pp.

  • Fernandez-Diaz, M.D., Montero, P. and Gomez-Guillen, M.C. (2001).Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by co-enhancers magnesium sulphate, glycerol and Transglutaminase. Food Chem., 74:161– 167.

  • Gilsenan, P.M. and Ross Murphy, S.B. (2000).Viscoelasticity and thermoreversible gelatin gels from mammalian and piscine collagens. J. Rheology, 44 : 871–883.

  • Giménez, B., Gómez-Guillén, M.C. and Montero, P. (2005). The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted. Food Hydrocoll., 19 : 951–957.

  • Gomez-Guillen, M.C. and Montero, P. (2001).Extraction of gelatin from megrim (Lepidorhombusboscii) skins with several organic acids. J. Food Sci., 66(2) : 213-216.

  • Grossman, S. and Bergman, M. (1992).Process for the production of gelatin from fish skins. U. S. Patent 5093474.

  • Gudmundsson, M. and Hafsteinsson, H. (1997).Gelatin from cod skins as affected by chemical treatments. J. Food Sci., 62: 37–39.

  • Holzer, D. (1996).Gelatin production. U. S. Patent 5484888.

  • Jamilah, B. and Harvinder, K.G. (2002).Properties of gelatins from skins of fish black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chem., 77: 81-84.

  • Karim, A.A. and Bhat, R. (2009).Fish gelatin: properties, challenges and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3): 563-576.

  • Koli, J.M. (2011). Optimization of gel properties of gelatin extracted from Nemipterusjaponicus(Bloch, 1791) and Otolithesruber(Bloch and Schneider, 1801). Ph.D. Thesis, Central Institute of Fisheries Education, Mumbai and Maharashtra. 175 pp.

  • Kolodziejska, I., Skierka, E., Sadowska, M., Kolodziejski, W. and Niecikowska, C. (2008).Effect of extracting time and temperature on yield of gelatin from different fish offal. Food Chem., 107:700–706.

  • Liu, H.Y., Li, D. and Guo, S.D. (2008). Extraction and properties of gelatin from channel catfish (Ictalurus punctaus) skin. LWT Food Sci. Technol., 41:414-419.

  • Mohtar, N.F. (2013).Extraction and characterization of New Zealand Hoki (Macruronus novaezelandiae) skin gelatine. Ph.D. Theis, University of Auckland, New Zealand.

  • Norland, R.E. (1990). Fish gelatin. In M.N. Voight and J.K. Botta (Eds.), Advances in fisheries technology and biotechnology for increased profitability Lancaster: Technomic Publishing Co. pp. 325–333.

  • Ockerman, H.W. and Hansen, C.L. (1988).Glue and Gelatin. In animal by-product processing. Chichester, England: Ellis Horwood Ltd.

  • Rahman, M.S., Al-Saidi, G.S. and Guizani, N. (2008).Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chem., 108 : 472–481.

  • Regenstein, J.M. and Zhou, P. (2007).Collagen and gelatin from marine by-products. In: Shahidi, F. (ed.) Maximizing the value of marine By-products, 1st Edn. Woodhead Publishing Limited, Cambridge, 279-303 pp.

  • Shyni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. and Lakshmanan, P.T. (2014).Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah) and rohu (Labeo rohita). Food Hydrocoll., 39:68-76.

  • Wainewright, F.W. (1977). Physical tests for gelatin and gelatin products. In A.G. Ward, and A. Courts (Eds.), Science and Technology of Gelatins. London: Academic Press Inc. pp. 508-531.

  • Ward, A.G. and Courts, A. (1977). Science and Technology of Gelatin. London, Academic Press Inc., 125 pp.

  • Wilesmith, J.W., Ryan, J.B.M. and Atkinson, M.J. (1991). Bovine spongiform encephalopathy: epidemiological studies on the origin. Veterinary Record, 128: 199-203.

  • Zhou, P. and Regenstein, J.M. (2005).Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. J. Food Sci., 70(6):C392–C396.


Abstract Views: 268

PDF Views: 0




  • Effect of Different Extraction Process on Skin Gelatin from Talang Queenfish (Scomberoides commersonnianus)

Abstract Views: 268  |  PDF Views: 0

Authors

Akshay R. Akhade
College of Fisheries, Ratnagiri (M.S.), India
Jayappa M. Koli
College of Fisheries, Ratnagiri (M.S.), India
Surendra B. Patange
Post-Harvest Management, Roha, Raigad (M.S.), India
Mangesh M. Shirdhankar
Diploma in Fisheries Engineering, Ratnagiri (M.S.), India
Ashish S. Mohite
College of Fisheries, Ratnagiri (M.S.), India

Abstract


In the fish processing industry generated waste during filleting of Talang queenfish (Scomberoides commersonnianus) was utilized for gelatin extraction in the present investigation. These waste materials being rich in collagen are valuable raw materials for gelatin extraction. The fish skin was used for gelatin extraction by ten different methods as described by different authors namely, Grossman and Bergman (1992), Gudmundsson and Hafsteinsson (1997), Gomez-Guillen and Montero (2001), Gimenez et al.(2005), Zhou and Regenstein (2005), Kolodziejska et al.(2008), Liu et al. (2008), Rahman et al. (2008), Benjakul et al.(2009) and Barve (2012). The results of yield were varied between 4.12 to 12.83% and gel strength was varied in between 162.51 to 226.11 g. Based on the yield and gel strength of extracted gelatins, the method of Barve (2012) was found the best method. This method revealed that yield and gel strength were 12.83% and 226.11 g, respectively and found significantly different comparatively other methods.

Keywords


Talang Queenfish, Fish Skin, Gelatin, Extraction Process, Yield, Gel Strength.

References