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Koli, Jayappa M.
- Effect of Different Extraction Process on Skin Gelatin from Talang Queenfish (Scomberoides commersonnianus)
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Authors
Akshay R. Akhade
1,
Jayappa M. Koli
1,
Surendra B. Patange
2,
Mangesh M. Shirdhankar
3,
Ashish S. Mohite
1
Affiliations
1 College of Fisheries, Ratnagiri (M.S.), IN
2 Post-Harvest Management, Roha, Raigad (M.S.), IN
3 Diploma in Fisheries Engineering, Ratnagiri (M.S.), IN
1 College of Fisheries, Ratnagiri (M.S.), IN
2 Post-Harvest Management, Roha, Raigad (M.S.), IN
3 Diploma in Fisheries Engineering, Ratnagiri (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 10, No 2 (2019), Pagination: 35-42Abstract
In the fish processing industry generated waste during filleting of Talang queenfish (Scomberoides commersonnianus) was utilized for gelatin extraction in the present investigation. These waste materials being rich in collagen are valuable raw materials for gelatin extraction. The fish skin was used for gelatin extraction by ten different methods as described by different authors namely, Grossman and Bergman (1992), Gudmundsson and Hafsteinsson (1997), Gomez-Guillen and Montero (2001), Gimenez et al.(2005), Zhou and Regenstein (2005), Kolodziejska et al.(2008), Liu et al. (2008), Rahman et al. (2008), Benjakul et al.(2009) and Barve (2012). The results of yield were varied between 4.12 to 12.83% and gel strength was varied in between 162.51 to 226.11 g. Based on the yield and gel strength of extracted gelatins, the method of Barve (2012) was found the best method. This method revealed that yield and gel strength were 12.83% and 226.11 g, respectively and found significantly different comparatively other methods.Keywords
Talang Queenfish, Fish Skin, Gelatin, Extraction Process, Yield, Gel Strength.
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