Properties of gelatin extracted from snakehead fish (Chitala striata) by-products at various temperatures and times

Abstract

This study aimed to identify the properties of gelatin extracted from snakehead fish (Channa striata) by-products, including scale and a mixture of skin and scale. The gelatin extraction yield from fish scales was lower than that from fish skin and scales. Both gelatins showed similar gel strength (248 g in the mixture of fish skin and scale and 245 g in fish scale gelatin), while the viscosity and color of samples from fish skin and scale were better than those of fish scale samples extracted at 80 °C for 1 h. SDS-PAGE profile of fish scale protein degradation correlated with the increasing wavelength in amide I and III. Thus, a mixture of skin and scale can be used as a raw material in gelatin production.