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Enzymatic and Thermal Extraction of Gelatin from Fish Scales and study its Sensory Properties
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| Author:
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WASAN KADHIM A. AI-TEMIMI, ALI A. KALAF, RASHAD ADEL IMRAN, MUHAMMED ALSAMIR, ZULFIQAR ALI
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| Abstract:
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Fish processing produce large quantities of wastes consisting of bones, scales and skin. This waste is rich
source of gelatin. Gelatin is a protein of animal origin that is easy to digest. It contains all the essential amino
acids except tryptophan. The current study was designed to produce gelatin from the scales of some river and
marine fish (Carp, Grass Carp and canthopagrus). The results showed that the scales contain good percentage
of protein and ash. Gelatin extracted thermally and enzymatically from the scales of fish, it was found that the
moisture, protein, fat and ash were close to the commercial gelatin. It was also noted that the yield of gelatin
extracted thermally was 7.16 to 8.21% higher compared to enzymatically. Also, the pH of gelatin scales was
close to the commercial gelatin and the specification of Gelatine Manufacturers of Europe (GME) . The results
observed that the gelatin of scales was free of the mineral elements Ni, Pb, Cd, Fe, Co, Se and Zn comparative
to fish scales. However, the Cu ranged 0.003-0.007 ppm in scales of gelatin and it was identified that the
mineral elements in scales of gelatin are less than the specification prepared by GME. The scales of gelatin
showed highest absorption at 220 nm while commercial gelatin showed highest absorption at 225 nm. Carp
gelatin extracted thermatically and enzymatically showed clear superiority in foam susceptibility, stability,
solubility and viscosity compared to the other types of gelatin and commercial gelatin. The Fourier transform
Infrared spectroscopy (FTIR) examination showed that the thermally extracted Carp gelatin contained Amide
A and I groups, whereas, the enzymatically extracted gelatin contained Amide A, I, II, III groups comparative to
the commercial gelatin that contained the groups Amide A, I, III. Gelatin of scales showed that they contain
good ratios of Glycine amino acid, lack Methionine amino acids and good percentage of essential amino acids.
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| Keyword:
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Fish scales, fish gelatin, gelatin properties, FTIR of gelatin
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.02.172
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| Download:
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