Abstract
Effects of pretreatments with different alkali and acid concentrations, and extraction temperatures on fish gelatin extraction and properties was studied. The resultant fish gelatins were evaluated in terms of extraction yield, viscosity, gel strength, and pH. The combination of higher acid pretreatment concentrations and extraction temperatures removed the noncollagenous protein and provided proper pH extraction condition which resulted higher gelatin extraction yield. However, the gel strength decreased with the increase of acid concentration. The gel strength and pH of gelatin increase proportionally to the increase in alkali concentration and extraction temperature. No significant effects of the three treatments on the gelatin viscocity. The recommended gelatin extraction process conditions was using alkali concentration (NaOH) of 0.55 N, acid (HCl) of 0.95 N, and a temperature of 60 °C. The optimal solution formula had optimization targets of 79.5% and was predicted to produce a gel with 11.21% yield and pH 3.4
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