PREPARATION AND CHARACTERIZATION OF GELATIN FROM PINK
PERCH SKIN
S.B. Patange, S.T. Sharangdhar, J.M. Koli and V.R. Joshi
Abstract
Edible grade gelatin is usually prepared from bovine sources. In the recent years, fish processing waste is
generated in preparation of surimi from Indian pink perch (Nemipterus japonicus) as skin in large quantities
that offers great potential for preparation of gelatin. Gelatin was prepared and extraction conditions were
optimized for treatment of skin waste from pink perch. Cleaned skins were treated with 0.3% NaOH (1:5
w/v) at 5oC for 30 min with constant stirring and again rinsed with tap water (repeated 3 times). Skins were
caused to swell with 0.07 N acetic acid (1:10 w/v) at room temperature for 9 h. Gelatin was extracted in
water at 45oC, filtered using Whatman filter paper No.4 and the clear filtrate was dried under vacuum at
45oC. The fish gelatin had good functional properties. Organoleptically it had no fishy odour. The optimum
yield of gelatin was 5% with moisture content of 2.35%. It had gel strength of 178 g (6.67% at 10oC) and
viscosity of 9.2 cPa at 60oC. The properties of pink perch skin gelatin were comparable with bovine gelatin
in use.
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