Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil

Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil

Silver catfish skin gelatin was extracted at different time by washing with sodium chloride, NaCl (0.8N); sodium hydroxide, NaOH (0.19N) and acetic acid,CH3COOH (0.12N) solution prior to gelatin extraction using hot distilled water at 50 °C at 6, 8, 10, and 12 hours. The extracted gelatin was dried...

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محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Hamil, Effaniza Ezanie
التنسيق: أطروحة
اللغة:English
منشور في: 2013
الموضوعات:
Physical and theoretical chemistry
Biotechnology
الوصول للمادة أونلاين:https://ir.uitm.edu.my/id/eprint/52996/1/52996.pdf
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spelling my-uitm-ir.529962021-12-23T07:31:53Z Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil 2013 Hamil, Effaniza Ezanie Physical and theoretical chemistry Biotechnology Silver catfish skin gelatin was extracted at different time by washing with sodium chloride, NaCl (0.8N); sodium hydroxide, NaOH (0.19N) and acetic acid,CH3COOH (0.12N) solution prior to gelatin extraction using hot distilled water at 50 °C at 6, 8, 10, and 12 hours. The extracted gelatin was dried using a freeze-drier and ground into a powdered form. Silver catfish skin gelatins obtained was compared with commercial bovine gelatin. The gelatins were analysed for gel strength; melting point, setting point, setting time, colour, mineral, Pb, Al, moisture, fat and protein content. The highest gel strength .was obtained in gelatin extracted at 12 hours followed by 10, 8 and 6 hours which were 585.62 g, 564.88 g, 512.65 g and 451.69 g, respectively. Commercial bovine gelatin had the lowest gel strength which is 364.13 g. Melting points for sliver catfish skin gelatins increased when the extraction time increased ranging from 31.5 °C to 36.8 °C while commercial bovine gelatin melted 33.7 °C. Setting point of silver catfish skin gelatin decreased when extraction time increased while commercial gelatin showed the highest setting point which was at 33.7 °C. Setting time of silver catfish gelatin was determined at 10 °C and 4 °C. Setting time at both temperatures decreased with longer extraction time ranging from 8.2 °C to 3.7°C (10 °C) and 5.5 °C to 4.1 °C (4 °C). Commercial bovine gelatin required longer time, as compared to silver catfish skin gelatin. There was no significant different (p>0.05) in lightness, redness and yellowness between all the silver catfish skin gelatin and commercial gelatin. K content was the highest in 6 hours extracted gelatin (14.72 mg/L). Ca was the highest in 12 hours extracted gelatin (3.94 mg/L). Mg, Co, Cu, Fe and Zn resulted in lower content ranging between 0.01 to 0.45 mg/L. Pb was highest in 6 hours extracted gelatin (0.17 mg/L) and Al was the highest in 12 hours extracted gelatin (0.41 mg/L). The protein content ranged from 47.10% to 50.44% and the highest was in 10 hours extracted silver catfish skin gelatin. Fat content ranged from 0.14% to 1.27% and the highest was in 12 hours extracted silver catfish skin gelatin. Moisture content was from 5.50% to 7.79%. 10 hours extracted silver catfish skin gelatin exhibit the lowest moisture content. Silver catfish skin gelatin obtained has the potential to be used as stabilizing, foaming, clarifying, thickening, emulsifying, and gelling agents. 2013 Thesis https://ir.uitm.edu.my/id/eprint/52996/ https://ir.uitm.edu.my/id/eprint/52996/1/52996.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution Universiti Teknologi MARA
collection UiTM Institutional Repository
language English
advisor Ismail, Normah (Dr.)
topic Physical and theoretical chemistry
Biotechnology
spellingShingle Physical and theoretical chemistry
Biotechnology
Hamil, Effaniza Ezanie
Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
description Silver catfish skin gelatin was extracted at different time by washing with sodium chloride, NaCl (0.8N); sodium hydroxide, NaOH (0.19N) and acetic acid,CH3COOH (0.12N) solution prior to gelatin extraction using hot distilled water at 50 °C at 6, 8, 10, and 12 hours. The extracted gelatin was dried using a freeze-drier and ground into a powdered form. Silver catfish skin gelatins obtained was compared with commercial bovine gelatin. The gelatins were analysed for gel strength; melting point, setting point, setting time, colour, mineral, Pb, Al, moisture, fat and protein content. The highest gel strength .was obtained in gelatin extracted at 12 hours followed by 10, 8 and 6 hours which were 585.62 g, 564.88 g, 512.65 g and 451.69 g, respectively. Commercial bovine gelatin had the lowest gel strength which is 364.13 g. Melting points for sliver catfish skin gelatins increased when the extraction time increased ranging from 31.5 °C to 36.8 °C while commercial bovine gelatin melted 33.7 °C. Setting point of silver catfish skin gelatin decreased when extraction time increased while commercial gelatin showed the highest setting point which was at 33.7 °C. Setting time of silver catfish gelatin was determined at 10 °C and 4 °C. Setting time at both temperatures decreased with longer extraction time ranging from 8.2 °C to 3.7°C (10 °C) and 5.5 °C to 4.1 °C (4 °C). Commercial bovine gelatin required longer time, as compared to silver catfish skin gelatin. There was no significant different (p>0.05) in lightness, redness and yellowness between all the silver catfish skin gelatin and commercial gelatin. K content was the highest in 6 hours extracted gelatin (14.72 mg/L). Ca was the highest in 12 hours extracted gelatin (3.94 mg/L). Mg, Co, Cu, Fe and Zn resulted in lower content ranging between 0.01 to 0.45 mg/L. Pb was highest in 6 hours extracted gelatin (0.17 mg/L) and Al was the highest in 12 hours extracted gelatin (0.41 mg/L). The protein content ranged from 47.10% to 50.44% and the highest was in 10 hours extracted silver catfish skin gelatin. Fat content ranged from 0.14% to 1.27% and the highest was in 12 hours extracted silver catfish skin gelatin. Moisture content was from 5.50% to 7.79%. 10 hours extracted silver catfish skin gelatin exhibit the lowest moisture content. Silver catfish skin gelatin obtained has the potential to be used as stabilizing, foaming, clarifying, thickening, emulsifying, and gelling agents.
format Thesis
qualification_level Bachelor degree
author Hamil, Effaniza Ezanie
author_facet Hamil, Effaniza Ezanie
author_sort Hamil, Effaniza Ezanie
title Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
title_short Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
title_full Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
title_fullStr Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
title_full_unstemmed Extraction of gelatin from silver catfish (Pangasius sutchi) skin and determination of its physicochemical properties / Effaniza Ezanie Hamil
title_sort extraction of gelatin from silver catfish (pangasius sutchi) skin and determination of its physicochemical properties / effaniza ezanie hamil
granting_institution Universiti Teknologi MARA
granting_department Faculty of Applied Sciences
publishDate 2013
url https://ir.uitm.edu.my/id/eprint/52996/1/52996.pdf
_version_ 1783734855125696512

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