Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin

Ardekani, V. Sanaei and Mahmoodani, F. and See, S.F. and Yusop, S.M. and Babji, A.S. (2013) Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin. Sains Malaysiana, 42 (12). pp. 1697-1705. ISSN 0126-6039


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The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA).

Item Type:Article
Keywords:Bovine gelatin; catfish; central composite design; fish skin gelatin; response surface methodology
Journal:Sains Malaysiana
ID Code:6678
Deposited By: ms aida -
Deposited On:03 Dec 2013 01:42
Last Modified:14 Dec 2016 06:41

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