Extraction and properties of gelatin from channel catfish ( Ietalurus punetaus) skin

Extraction and properties of gelatin from channel catfish ( Ietalurus punetaus) skin

Response surface method was used to determine the optimum operating conditions for extracting the gelatin from channel catfish skin. The optimal conditions for maximum gel strength are 68.8 h for the time of treatment with calcium hydroxide solution, 43.2 °C for the extraction temperature, 5.73 h fo...

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Veröffentlicht in:Food science & technology 2008-01, Vol.41 (3), p.414-419
Hauptverfasser: Liu, Hai Ying, Li, Ding, Guo, Shi Dong
Format: Artikel
Sprache:eng
Schlagworte:
amino acid composition
Biological and medical sciences
calcium hydroxide
catfish
Channel catfish
extraction
fish
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gel strength
Gelatin
General aspects
Ictalurus punctatus
Response surface method
response surface methodology
seafoods
skin
thermal stability
Viscoelastic properties
viscoelasticity
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Zusammenfassung:Response surface method was used to determine the optimum operating conditions for extracting the gelatin from channel catfish skin. The optimal conditions for maximum gel strength are 68.8 h for the time of treatment with calcium hydroxide solution, 43.2 °C for the extraction temperature, 5.73 h for the extraction time with hot water. The gelatin from channel catfish skin showed a high gel strength, 276±5 g. Compare to porcine skin gelatin, the gelatin from channel catfish skin has different amino acids composition and a lower thermo-stability.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2007.03.027