Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concent...
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2013
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| Online Access: | http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf |
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| author | Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. |
| author_facet | Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. |
| author_sort | Ardekani, V. Sanaei |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA). |
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| format | Article |
| id | oai:generic.eprints.org:6678 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:43:07Z |
| publishDate | 2013 |
| publisher | Universiti Kebangsaan Malaysia |
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| spelling | oai:generic.eprints.org:66782016-12-14T06:41:53Z http://journalarticle.ukm.my/6678/ Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA). Universiti Kebangsaan Malaysia 2013-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf Ardekani, V. Sanaei and Mahmoodani, F. and See, S.F. and Yusop, S.M. and Babji, A.S. (2013) Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin. Sains Malaysiana, 42 (12). pp. 1697-1705. ISSN 0126-6039 http://www.ukm.my/jsm/ |
| spellingShingle | Ardekani, V. Sanaei Mahmoodani, F. See, S.F. Yusop, S.M. Babji, A.S. Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin |
| title | Processing optimization and characterization of gelatin from
catfish (Clarias gariepinus) skin |
| title_full | Processing optimization and characterization of gelatin from
catfish (Clarias gariepinus) skin |
| title_fullStr | Processing optimization and characterization of gelatin from
catfish (Clarias gariepinus) skin |
| title_full_unstemmed | Processing optimization and characterization of gelatin from
catfish (Clarias gariepinus) skin |
| title_short | Processing optimization and characterization of gelatin from
catfish (Clarias gariepinus) skin |
| title_sort | processing optimization and characterization of gelatin from
catfish (clarias gariepinus) skin |
| url | http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/ http://journalarticle.ukm.my/6678/1/02_Sanaei.pdf |