Fish gelatin from tilapia skin.
Gelatin has a very broad application for e.g. in the food. pharmaceuticals, and photographic industries. Present commercial gelatins are produced from skins and bones of cows and pigs. However, in the last few years, gelatin from the skin of temperate fiSh has been produced in the United States....
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2001
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/20885/ http://psasir.upm.edu.my/id/eprint/20885/1/ID%2020885.pdf |
| _version_ | 1848844083362004992 |
|---|---|
| author | Bakar, Jamilah G. K., Harvinder |
| author_facet | Bakar, Jamilah G. K., Harvinder |
| author_sort | Bakar, Jamilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gelatin has a very broad application for e.g. in the food. pharmaceuticals, and photographic
industries. Present commercial gelatins are produced from skins and bones of cows and pigs.
However, in the last few years, gelatin from the skin of temperate fiSh has been produced in the
United States. Fish skin is normally discarded in the filleting operation. Some recovery of the skin
is possible in the deboning operation. Since, fish skins are potential source of gelatin, therefore a
study on the extraction of gelatin for food application and the determination of the physicochemical
characteristics of the gelatin obtained from black (Oreochromis mossambicus) and red
(O.nilotica) tilapia skin was undertaken. Possible abundance of the talapia skin is seen as the
outcome of the increase and the relative ease of tilapia culture in the country. Several extraction
procedures are currently under study, however, the one involving washings with 0.2% (w/v) NaOH
and sulfuric acid, and 1.0% (wlv) of citric acid is reported here. Visual appearance, odour, bloom
strength, viscosity, melting point and the amino acid profile of the gelatins were evaluated. Both
the gelatins of the black and the red tilapia were yellowish and light textured. Gelatins of black and
red tilapias had strong fishy odour. Higher bloom strength was obtained from gelatin of black
when compored to gelatin from red tilapia skin. Other studied properties of the gelatin obtained
indicated that the gelatin from these two closely related fish species does not exhibit the same
physico-chemical characteristics. This study also indicates that tilapia skin is a valuable source
of 'halal' or koshered gelatin with functional properties suitable for the application in the food
industries. |
| first_indexed | 2025-11-15T08:25:17Z |
| format | Conference or Workshop Item |
| id | upm-20885 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:25:17Z |
| publishDate | 2001 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-208852015-01-05T04:54:56Z http://psasir.upm.edu.my/id/eprint/20885/ Fish gelatin from tilapia skin. Bakar, Jamilah G. K., Harvinder Gelatin has a very broad application for e.g. in the food. pharmaceuticals, and photographic industries. Present commercial gelatins are produced from skins and bones of cows and pigs. However, in the last few years, gelatin from the skin of temperate fiSh has been produced in the United States. Fish skin is normally discarded in the filleting operation. Some recovery of the skin is possible in the deboning operation. Since, fish skins are potential source of gelatin, therefore a study on the extraction of gelatin for food application and the determination of the physicochemical characteristics of the gelatin obtained from black (Oreochromis mossambicus) and red (O.nilotica) tilapia skin was undertaken. Possible abundance of the talapia skin is seen as the outcome of the increase and the relative ease of tilapia culture in the country. Several extraction procedures are currently under study, however, the one involving washings with 0.2% (w/v) NaOH and sulfuric acid, and 1.0% (wlv) of citric acid is reported here. Visual appearance, odour, bloom strength, viscosity, melting point and the amino acid profile of the gelatins were evaluated. Both the gelatins of the black and the red tilapia were yellowish and light textured. Gelatins of black and red tilapias had strong fishy odour. Higher bloom strength was obtained from gelatin of black when compored to gelatin from red tilapia skin. Other studied properties of the gelatin obtained indicated that the gelatin from these two closely related fish species does not exhibit the same physico-chemical characteristics. This study also indicates that tilapia skin is a valuable source of 'halal' or koshered gelatin with functional properties suitable for the application in the food industries. 2001 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/20885/1/ID%2020885.pdf Bakar, Jamilah and G. K., Harvinder (2001) Fish gelatin from tilapia skin. In: Persidangan Kebangsaan Penyelidikan & Pembangunan IPTA 2001, 25-26 Okt. 2001, Universiti Kebangsaan Malaysia, Bangi, Selangor. (pp. 271-273). Gelatin - Food industry and trade Tilapia - Skin |
| spellingShingle | Gelatin - Food industry and trade Tilapia - Skin Bakar, Jamilah G. K., Harvinder Fish gelatin from tilapia skin. |
| title | Fish gelatin from tilapia skin. |
| title_full | Fish gelatin from tilapia skin. |
| title_fullStr | Fish gelatin from tilapia skin. |
| title_full_unstemmed | Fish gelatin from tilapia skin. |
| title_short | Fish gelatin from tilapia skin. |
| title_sort | fish gelatin from tilapia skin. |
| topic | Gelatin - Food industry and trade Tilapia - Skin |
| url | http://psasir.upm.edu.my/id/eprint/20885/ http://psasir.upm.edu.my/id/eprint/20885/1/ID%2020885.pdf |