Abstract
Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)
Highlights
Gelatine is a food biopolymer produced from collagen through partial hydrolysis
The gelatine yield increased significantly as the extraction temperature increased (Table 1). This result was in agreement with Kittiphattanabawon et al who reported that the yield and functional properties of gelatine were depended on the pretreatment of raw material and the processing parameters during gelatine extraction.[8]
The results showed that foam expansion (FE) of gelatine samples increased when the extraction temperature increased from 45°C to 65°C (Table 1)
Summary
Gelatine is a food biopolymer produced from collagen through partial hydrolysis. It has been widely used in food, pharmaceutical and cosmetic industries attributed to its gelling, emulsifying and film forming properties. Commercial gelatine is usually extracted from bovine and porcine connective tissue such as skin and bone.[1] porcine and bovine gelatine are not acceptable in some religions. Porcine gelatine is prohibited for Muslim community and bovine gelatine only can be accepted if the production of gelatine meets the halal requirement.[2] as the increasing market for certified halal food product, fish gelatine has received considerable attention as the alternative to bovine and porcine gelatine
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