INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE
ISSN : 2320-7051
International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1195) Last page : (1209)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6533
Optimization of Fish Gelatin Extraction from Pangasianodon hypophthalmus and Protonibea diacanthus Skin and Bone
R. R. Chavan1*, K. C. Dora1, J. M. Koli2, Supratim Chowdhury1, S. Sahu1 and N.A. Talwar1
1Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkatta, W. B. India
2College of Fisheries, Shirgaon, Ratnagiri, Maharashtra, India
*Corresponding Author E-mail: firstname.lastname@example.org
Received: 20.03.2018 | Revised: 24.04.2018 | Accepted: 28.04.2018
Demand of gelatin for food and pharmaceutical application is increasing because it is one of the most widely used food ingredients. The main present study is that extraction of fish gelatin from Pangasianodon hypophthalmus and Protonibea diacanthus (skin and bone). The gelatin was extracted by six different methods and best method was found21, further modified to achieve better gelatin yield and gel strength by Alkali digestion (0.23% Sodium hydroxide) and pre treatment followed by acid treatment first with 0.23 % Sulfuric acid and second 0.90% Citric acid for 45 min then extraction was followed at controlled temperature at 50 OC for 14 hrs and dried in hot air oven at 60 OC for 18 hrs. The skins of P. hypophthalmus and P. diacanthus yielded 17.29 and 17.52% gelatin, where as their bones yielded 14.16 and 14.24% gelatin respectively. Gel strength of gelatins from the skin and bones of P. diacanthus 320.79 and 290.11g respectively were found higher than that of P. hypophthalmus 309.52 and 282.09g respectively. The gelatin from P diacanthus was found to possess the highest rheological properties compared to the other. It had the following Properties Viscosity skin 34.86 and bones 34.00 cP. Melting temperature skin 29.13 and bone 26.92 oC. Incidentally was found high gelation temperature in P. hypophthalmus skin 13.06 and bone 13.71 oC. Furthermore, the gelatin from skin and bone also showed a relatively good source yield, gel strength and rheological properties.
Key word: Pangasianodon hypophthalmus, Protonibea diacanthus, Yield, Gel strength, Viscosity.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Chavan, R.R., Dora, K.C., Koli, J.M., Chowdhury, S., Sahu, S. and Talwar, N.A., Optimization of Fish Gelatin Extraction from Pangasianodon hypophthalmus and Protonibea diacanthus Skin and Bone, Int. J. Pure App. Biosci.6(2): 1195-1209 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6533