| Summary: | Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi processing
by-products were investigated and compared with those of fish gelatin and halal bovine gelatin from
commercial preparations. To enhance the physical and thermal properties of EFG, transglutaminase
enzyme was added in different amounts (0.5, 1.0, 3.0 and 5.0 mg/g gelatin) to the EFG samples.
Treatment with enzyme, increased the melting temperature of treated EFG up to 17.5 °C whilst the
gelling temperatures increased up to 5.7 DC compared to untreated samples (5.1 DC). as observed from
rheological measurements.
Sifat fisikokimia dan termal gelatin ikan yang diekstrak (EFG) daripada hasilan sampingan pemprosesan
surimi telah diselidik dan dibandingkan dengan gelatin ikan dan gelatin lembu halal komersit. 8agi
meningkatkan sifat fisikokimia dan termal EFG, enzim transglutaminase ditambah dalam amoun yang
berbeza «0.5, 1.0, 3.0 and 5.0 mg/g gelatin) kepada sampel EFG. Rawatan dengan enzim meningkatkan suhu lebur EFG sehingga 17.5 °C. manakala suhu pengelan meningkat kepada 5.7 °C jika dibandingkan dengan sampel yang tidak dirawat dengan enzim (5.1 DC). Kekuatan gel meningkat
sehingga 101.1 9 dan 90.6 g dengan kepekatan enzim yang ditambah, 1.0 and 3.0 mg/g. masing-masing.
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