Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology

Gelatin was extracted from surimi processing by-product of ribbon fish (Trichiurus lepturus) specie that consisted of skins, bones and scales, aided by enzymes, bromelain and papain. The extraction process was optimized using response surface methodology (RSM) approach with a 4-factor and 5-le...

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Main Author:	Kee, Huey Ying
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/43596/1/Kee%20Huey%20Ying24.pdf
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id	my-usm-ep.43596
record_format	uketd_dc
spelling	my-usm-ep.435962019-04-12T05:26:11Z Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology 2013-07 Kee, Huey Ying T11.95-12.5 Industrial directories Gelatin was extracted from surimi processing by-product of ribbon fish (Trichiurus lepturus) specie that consisted of skins, bones and scales, aided by enzymes, bromelain and papain. The extraction process was optimized using response surface methodology (RSM) approach with a 4-factor and 5-level central composite rotatable design (CCRD). The effects of enzyme concentration (X1), acid pretreatment time (X2), extraction temperature (X3) and extraction time (X4) on responses, gelatin yield (Y1) and gel strength (Y2) were investigated. Optimum conditions obtained for gelatin extraction aided by bromelain (EFGB) were: enzyme concentration, 0.03%; acid pretreatment time, 1.5 hr; extraction temperature, 41 ºC and extraction time, 5 hr whilst that for extraction aided by papain (EFGP) were: enzyme concentration, 0.03%; acid pretreatment time, 4 hr; extraction temperature, 42 ºC and extraction time, 5.1 hr. The predicted values for response gelatin yield and gel strength of EFGB were 19.2% and 73.6 g while the actual experimental values obtained were 18.3% and 62.9 g. The predicted values for response gelatin yield and gel strength of EFGP were 18.7% and 37.0 g while the actual experimental values obtained were 18.5% and 34.6 g. The gelatin yield of both EFGB and EFGP were increased by about 50% compared to the gelatin yield for gelatin extracted without enzyme (EFG). However the gel strength for both EFGB and EFGP were reduced compared to that of EFG, which was 76.0 g. 2013-07 Thesis http://eprints.usm.my/43596/ http://eprints.usm.my/43596/1/Kee%20Huey%20Ying24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Kee, Huey Ying Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
description	Gelatin was extracted from surimi processing by-product of ribbon fish (Trichiurus lepturus) specie that consisted of skins, bones and scales, aided by enzymes, bromelain and papain. The extraction process was optimized using response surface methodology (RSM) approach with a 4-factor and 5-level central composite rotatable design (CCRD). The effects of enzyme concentration (X1), acid pretreatment time (X2), extraction temperature (X3) and extraction time (X4) on responses, gelatin yield (Y1) and gel strength (Y2) were investigated. Optimum conditions obtained for gelatin extraction aided by bromelain (EFGB) were: enzyme concentration, 0.03%; acid pretreatment time, 1.5 hr; extraction temperature, 41 ºC and extraction time, 5 hr whilst that for extraction aided by papain (EFGP) were: enzyme concentration, 0.03%; acid pretreatment time, 4 hr; extraction temperature, 42 ºC and extraction time, 5.1 hr. The predicted values for response gelatin yield and gel strength of EFGB were 19.2% and 73.6 g while the actual experimental values obtained were 18.3% and 62.9 g. The predicted values for response gelatin yield and gel strength of EFGP were 18.7% and 37.0 g while the actual experimental values obtained were 18.5% and 34.6 g. The gelatin yield of both EFGB and EFGP were increased by about 50% compared to the gelatin yield for gelatin extracted without enzyme (EFG). However the gel strength for both EFGB and EFGP were reduced compared to that of EFG, which was 76.0 g.
format	Thesis
qualification_level	Master's degree
author	Kee, Huey Ying
author_facet	Kee, Huey Ying
author_sort	Kee, Huey Ying
title	Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
title_short	Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
title_full	Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
title_fullStr	Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
title_full_unstemmed	Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology
title_sort	extraction of fish gelatin from surimi processing by-products aided by enzymes using response surface methodology
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2013
url	http://eprints.usm.my/43596/1/Kee%20Huey%20Ying24.pdf
_version_	1747821244250587136

Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology

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