OPTIMIZATION OF FISH GELATIN EXTRACTION FROM SKINS AND BONES: A COMPARATIVE STUDYJ.M. Koliab, S. Basu, G. Venkteshwarlu, M. K. Choukasy, and B. B. Nayak
Various reported methods for use in the extraction of fish gelatin from skins and bones were evaluated. Ten different methods were compared in order to select the most suitable method for the extraction of gelatin from the skins and bones of tiger toothed croaker (Oolithes ruber) and pink perch (Nemipterus japonicus). The method by Gudmundsson and Hafesteinsson (1997) was selected and further optimized based on gelatin yield and gel strength. The revised extraction process utilizes sodium hydroxide (0.20%), sulphuric acid (0.20%), and citric acid (1.0%) for pre-treatment of raw materials at a skin bone to water ratio of 1:7 for 40 minutes. The gelatin extraction was performed at 45°C for 18h at a skin/bone to distilled water ratio of 1:3 followed by drying at 70°C for 18h. The revised method as shown to increase yield and gel strength comparable to previous method is described.
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