Ecology, Environment and Conservation Paper

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.