Fish Bone Gelatin Research Articles

Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology

Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review

Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.

Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose

Mackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. Fishbone waste can be used as an ingredient for making gelatin. Gelatin can be used as a raw material for making marshmallows. Marshmallows produced from mackerel bone gelatin have a fishy aroma. The effort made to reduce the fishy smell is by adding calamansy orange. Apart from that, add sucrose to lessen the sour taste of kalamansi oranges. This research aimed to determine the effect of adding calamansy orange extract and sucrose on the physical, chemical, and organoleptic properties of the marshmallows produced. The experimental design used was a Completely Randomized Design (CRD) with two factors, namely the addition of calamansy orange extract (13%, 15%, and 17%) and the addition of sucrose (30%, 35%). The research results showed that adding calamansy orange extract and sucrose naturally affected water content, texture, ash content, vitamin C content, pH, taste, texture, aroma, and overal.

Ekstraksi Gelatin dari Tulang Ikan Tongkol (Euthynnus affinis) dengan Menggunakan Asam Belimbing Wuluh (Averrhoa bilimbi L)

Gelatin is a type of protein resulting from the partial hydrolysis of collagen found in animals' skin, bones, and connective tissue. Gelatin is widely used in the food and pharmaceutical industries. Using Tongkol fish bones as a source of gelatin is a safe alternative for the human body and halal for consumption. Characteristics of gelatin from the bone waste of Tongkol fish extracted with starfruit acid are important to know, therefore it can be used as a substitute for cow and pork skin. The purpose of this study was to determine the characteristics of Tongkol fish bone gelatin extracted with tamarind starfruit. The extraction method was used in this research using 5 levels of starfruit acid concentration (10%, 20%, 30%, 40%, 50%) with the ratio of solvent and fish bones 1: 4 (w/v). The use of starfruit acid with a concentration of 40% produced the highest yield with the characteristics of the resulting gelatin having a brownish yellow color, yield of 1.43%, water content of 17%, ash content of 15%, degree of acidity (pH) of 6.5 and protein content of 47.98%.

Karakteristik gelatin tulang ikan nila (Oreochromis niloticus) di ekstrak dengan asam dan basa

This study was aimed to determine chemical and physical characteristics of extracted tilapia fish bone gelatin using acid (HCl) and alkaline (NaOH) solutions. The research method was used comparative experimental with Paired t-test consisting of 2 treatments, namely 4% HCl and 4% NaOH with 3 replications. Analysis parameters was consisted of yield, gel strength, viscosity, pH, moisture content, and ash. Characteristics of gelatin extracted using acid solution was resulted in yield, gel strength and viscosity was 4.40, 182.65 g/bloom. and 9.90 cP. Characteristic of gelatin extracted with acid has moisture, ash and pH levels of 5.85%, 2.35%, and 4.25. Gelatin extracted with bases was produced physical characteristics of yield, gel strength, and viscosity of 4.67%, 150.41 g/bloom and 6.03 cP and chemical characteristics (moisture, ash, and pH) were 5.77%, 3.37%, and 10.24. The extraction process using acids and bases resulted in tilapia fish bone gelatin with significantly different characteristics on gel strength, viscosity, pH, and ash except yield and moisture content. Gelatin was produced from tilapia fish bones using acids has gel strength, pH, ash, and moisture content in accordance with SNI standards except for viscosity, while gelatin uses bases had gel strength, viscosity and moisture content, except for pH and ash.Keywords: characteristic physico-chemical; gel strength; pH; viscosity; yield

Characteristic of gelatin bone tilapia (Oreochromis nilaticus) extracted with acid and base

This study was aimed to determine chemical and physical characteristics of extracted tilapia fish bone gelatin using acid (HCl) and alkaline (NaOH) solutions. The research method was used comparative experimental with Paired t-test consisting of 2 treatments, namely 4% HCl and 4% NaOH with 3 replications. Analysis parameters was consisted of yield, gel strength, viscosity, pH, moisture content, and ash. Characteristics of gelatin extracted using acid solution was resulted in yield, gel strength and viscosity was 4.40, 182.65 g/bloom. and 9.90 cP. Characteristic of gelatin extracted with acid has moisture, ash and pH levels of 5.85%, 2.35%, and 4.25. Gelatin extracted with bases was produced physical characteristics of yield, gel strength, and viscosity of 4.67%, 150.41 g/bloom and 6.03 cP and chemical characteristics (moisture, ash, and pH) were 5.77%, 3.37%, and 10.24. The extraction process using acids and bases resulted in tilapia fish bone gelatin with significantly different characteristics on gel strength, viscosity, pH, and ash except yield and moisture content. Gelatin was produced from tilapia fish bones using acids has gel strength, pH, ash, and moisture content in accordance with SNI standards except for viscosity, while gelatin uses bases had gel strength, viscosity and moisture content, except for pH and ash.Keywords: characteristic physico-chemical; gel strength; pH; viscosity; yield

The effect of differences extraction solutions on the gelatin characteristic fishbone of bader bang (Barbonymus balleroides)

Gelatin is a polypeptide derived from collagen in the skin and bones of mammals or fish. The utilization of bader bang especially bader bang fish bones as raw material for gelatin is still not widely found. The purpose of this study was to determine the effect of different extraction solutions on the characteristics of bader bang fish bone gelatin and to compare the characteristics of the bader bang fish bone gelatin produced with the standard. The study was carried out using a completely randomized design (CRD). The best results from the three treatments were found in the extraction of gelatin in the treatment NaOH 0,2% + H2SO4 0,2% The characteristics of water content, ash content, viscosity and gel strength complied with SNI 06-3735 and British Standard 757.

Fish Bone Gelatin

The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.

The Effect of Different pH in Extraction Process Against Physicochemical Properties of Refined Iota Carrageenan from Eucheuma spinosum Seaweed.

Gelatin is a simple protein obtained from the partial hydrolysis of collagen from the skin, bones, joints and connective tissue of animals. One potential material for the manufacture of gelatin is fish bone milkfish (Chanos chanos). Gelatin derived from fish bones with acid process is able to change the triple helix collagen fibers into a single chain, whereas the solvent base only produce double chain. Demineralization of bone or fish skin should use a weak acid is acetic acid, because when using strong acids will produce a strong scent and color gelatin becomes dark. This study aims to determine the effect of the use of acetic acid to the production of fish bone gelatin and the concentration of acetic acid is necessary to produce gelatin with physical and chemical properties of the best. This study uses a Completely Randomized Design (CRD) with four treatments and five replications. The treatments used in this study is the concentration of acetic acid 2%, 4%, 6% and 8%. Based on the research, it was found that the acetic acid solvent effect on the value of the yield and gel strength, but has no effect on the pH value and viscosity. Acetic acid concentration 8% give 4.102% yield value; pH value (acidity) 4.98; 134.313 bloom gel strength and viscosity of 3.6 cP. FTIR analysis results indicate that the fish bone gelatin produced from this research have the same functional group with commercial gelatin.

Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations

Abstract— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of ​​0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS)
 Keywords— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging 

Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp.

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. 
 Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity of Ultrafiltration and Gel Filtration Fraction of Gelatin Hydrolyaste Derived from Bone of Fish for Antidiabetes

Bioactive peptides have been investigated largely for many biofunctional properties. The aim of this research was to determine the inhibitory activity of ultrafiltration (UF) and gel filtration (GF) fractions of gelatin derived from bone of Pangasius catfish against dipeptidyl peptidase IV (DPP-IV). Previous studies have shown that gelatin from skins of salmon, hake, halibut, milkfish, tilapia and bone of pangasius catfish have the activity in DPP-IV inhibition. While, as inhibitor, most of previous and recent studies shown that separation and fractination of gelatin hydrolysate increase their activity. This research was conducted in three stages including gelatin hydrolysates fractination by ultrafiltration (UF), UF fraction loaded into gel filtration (GF) and DPP-IV inhibition measurement. The fish bone gelatin was hydrolyzed using flavourzyme at three enzyme/substrate ratios (E/S of 3%, 6% and 9%) with incubation times 4, 6, and 8 h. Then, the hydrolysates fractioned by ultrafiltration with 3 kDa cutoff membrane continued with Superfine G-25 sephadex column (65 cm x 3 cm, flow rate 1 mL/min). The result shown that both group of fractions i.e UF and GF have inhibitory activity regarding their capacity to inhibit DPP-IV. The UF fraction >3 kDa derived from 9% (E/S) ratio for hdyrolysis were superb as DPP-IV inhibitor than other fractions, the highest one also has bioactivity higher than other previous fish gelatin fractions.

The proportion–ratio on dipeptidyl aminopeptidase-4 (DP-4) inhibition by gelatin compared to synthetic sitagliptin

ABSTRACTThe current study aims to determine the inhibition activity gelatin against dipeptidyl aminopeptidase 4 (DP-4). Two commercial gelatins, i.e., bovine and fish skin gelatin and one extracted (in our laboratory) gelatin, i.e., fish bone gelatin were selected for analysis. Each gelatin have same protein pattern (75–245 kDa) on sodium dodecyl sulfate polyacrylamide gel electrophoresis with mean of protein concentration of 1.72 mg/mL. The inhibition activity was measured on the capacity to inhibit DP-4 by using Gly-Pro-p-nitroanilide as their substrate. The sitagliptin was used as standard comparison. Based on the percent inhibition, gelatin has been shown to be the prospective DP-4 inhibitor.

PENGARUH KONSENTRASI ASAM KLORIDA DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN TULANG IKAN TUNA (Thunnus albacare)

Type A gelatin was extracted from partial hydrolysis of collagen from tuna fish bone. The experiment was conducted to determine the effect of hydrochloride acid solution and soaking time on physical and chemical properties of tuna fish bone gelatin and to determine optimum conditions for extraction of tuna fish bone gelatin which is based on the highest yield and gel strength. The experiment used randomized complete block design (RCBD) with two factors. The first factor was concentration of hydrochloric acid consisting of 3 level (1, 3, and 5% v/v) and the second factor was soaking time (24, 48, and 72 hours). The results showed that concentration of hydrochloric acid and soaking time significantly affect at the physical and chemical properties of tuna fish bone gelatin. The optimum condition obtained the treatment of gelatin was concentration of hydrochloric acid 3% and soaking time 72 hours. Physical and chemical properties of gelatin from tuna fish bone, which is 120.37 gram Bloom gel strength; viscosity 4.75 cP; melting point 20.37 ° C; color was yellowish brown, moisture content 11.85%, protein content 80.90%.; fat content 2.73% and ash content 8.12%.

The hydroxyproline content of fish bone gelatin from Indonesian Pangasius catfish by enzymatic hydrolysis for producing the bioactive peptide

Abstract. Atma Y, Lioe HN, Prangdimurti E, Seftiono H, Tahufik M, Fitriani D, Mustopa AZ. 2018. The hydroxyproline content on fish bone gelatin from Indonesian Pangasius catfish by enzymatic hydrolysis for producing of bioactive peptide. Biofarmasi J Nat Prod Biochem 16: 64-68. Gelatins has been widely used in food, medicines, cosmetics, photography industries. In the food industry, gelatin used as food additives and functional foods. The applications of gelatin as a functional food due to their bioactivity in a form of peptides. Bioactive peptides from gelatin are mostly obtained through enzymatic hydrolysis processes. This study was conducted to measure the hydroxyproline content of gelatin bone of Indonesian Pangasius catfish (Pangasius sutchi) before and after enzymatic hydrolysis. The hydroxyproline is one of the dominant amino acids in gelatin. Gelatin hydrolysis was carried out using a flavourzyme at concentration of 6% and the incubation series of 0, 4, 6 and 8 hours. The standard concentration of hydroxyproline was used in range of 0-1 μg. The results showed that the linear curve of the hydroxyproline standard solution was y=0.0554x+0.0406, with the coefficient of determination (R²) = 0.9435. The incubation time of enzymatic hydrolysis (6% enzyme concentration) affected the hydroxyproline content. The hydroxyproline from fish bone gelatin was 18.91±2.87 mg/mL, 63.81±1.28 mg/mL, 46.21±1.28 mg/mL and 37.64 ± 0.64 mg/mL respectively during 0, 4, 6 dan 8 h incubation time. This hydroxyproline content was significantly different at 95% confidence level from each treatment time.

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Gelatin extraction from fish bone has traditionally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues. Several studies have looked at the use of citric acid as a safer alternative in fish bone gelatin extraction. The aim of this research was to extract gelatin from the bone of Pangasius catfish with pineapple liquid waste. The extraction was performed in two steps: pre-treatment followed by main extraction at various times (24–56 h) and temperatures (45–75°C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used as a confirmation test and showed a band for gelatin at ~120 kDa. Gelatin yields were calculated as the ratio of weight of dried gelatin to the total weight of fish ossein. The results indicated that pineapple liquid waste can be used for fish bone gelatin extraction. The recommended conditions for extraction of fish bone gelatin using pineapple liquid waste are 56 h of pre-treatment and 5 h of main extraction at a temperature of 75°C. The gelatin yield was 6.12% and the protein concentration 4.00 g/100 g.

Physical Characteristics of Fish Bone Gelatin Extracted Acid

Physical Characteristics of Fish Bone Gelatin Extracted Acid

Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study

Research on fish bone gelatin has been increased in the last decade. The quality of gelatin depends on its physicochemical properties. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold-water fishes. The composition of amino acid can determine the strength and stability of gelatin. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. There werre five dominant amino acid in fish bone gelatin including glycine (21.2-36.7%), proline (8.7-11.7%), hydroxyproline (5.3-9.6%), alanine (8.48-12.9%), and glutamic acid (7.23-10.15%). Different warm-water species has some differences in amino acid composition. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. The water composition of all fishbone gelatin was well suited to the standard. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries.

PENGARUH DEFATTING DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIK GELATIN TULANG IKAN GABUS

The purpose of this research was to observe the effect of defatting and extraction temperature on the physical properties of snakehead fish bone gelatin. The Factorial Randomized Block Design was used with two factors of treatment and 2 replications. The different pretreatment (defatting and non-defatting) and three different extraction temperature (60, 70 and 80 0C). The parameters were yield, viscosity, gel strength and melting point. The best treatment was defatting with extraction temperature 70 oC had gel strength 202,9 bloom, viscosity 3,87 cP, melting point 22,5 oC and yield 3,53%.