Abstract
The extraction of hoki ( Macruronus novaezelandiae) gelatine was optimised using Response Surface Methodology (RSM) and gel strength and SDS–PAGE were evaluated. The optimum conditions for extraction were 0.75 M NaCl for 9 min of pre-treatment time and hot water extraction at 49.3 °C for 60 min. Results showed that the predicted yield by RSM (17.4%) closely matched the experimental yield of 17.6%. SDS–PAGE showed that hoki gelatine contained higher molecular weight subunits (∼191 kDa) but lower gel strength (197 ± 5 g) than those from porcine (307 ± 8.4 g) or bovine (273 ± 16.1 g) gelatine determined at 7 °C. However, hoki gelatine gel strength was significantly higher than those from other cold-water fish species reported in literature, which could account for the slight differences in methodologies reported.
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