The physico-chemical properties of pangas catfish <i>(Pangasius pangasius)</i> skin gelatin

Pradarameswari, K A; Zaelani, K; Waluyo, Eko; Nurdiani, Rahmi

doi:10.1088/1755-1315/137/1/012067

Cited by 16 publications

(20 citation statements)

References 6 publications

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“…A lower fat composition in the extracted gelatin samples may also be due to the washout of maximum lipid content during the extraction in acid solution. Another factor responsible for the loss of fat content of gelatin is the immersion of the sample in a strong metal base [22]. Our results are compatible with the findings of Hong et al, who were found the fat content (2.63%) in Pangasius catfish skin gelatin and it results from the lipid content (10.65%) of the raw skin sample [17].…”

Section: Fat Content Of Gelatinsupporting

confidence: 91%

“…The results of this study were near to the findings of Mahmoodani et al, who were reported the moisture content of the Pangasius sutchi bone gelatin as (9.2±0.15%) [21]. In another study by Pradarameswari et al, the moisture content of Pangasius skin gelatin was found as 11.20±1.18% at 45 °C extraction temperature, which is about similar to the findings of the current study [22]. Comparatively higher moisture content in the extracted skin gelatin was noticed probably due to the presence of higher moisture content in raw skin and the hygroscopic characteristics of the dried gelatin [17].…”

Section: Moisture Contentsupporting

confidence: 90%

“…A low amount of the ash in gelatin indicates its high quality and gelatin containing maximum 2.6% ash may be acceptable for the food processing purpose. Significantly different results were observed by Pradarameswari et al, who were found the ash content of Pangasius pangasius skin gelatin as 0.83±0.06 % at 55 °C extraction temperature [22]. Ash content 2.4% was reported in the case of African catfish skin gelatin which is near to our native Pangasius skin gelatin [23].…”

Section: Ash Content Of Gelatincontrasting

confidence: 74%

“…This results significantly varies from extracted skin gelatin from catfish (87.81±2.84%), snakehead catfish (75.63±1.05%), red tilapia (89.70±3.13%), cold water fish (92.07±1.26%), and bovine (95.86±4.38%) [17]. The protein content of gelatin depends on its extraction condition and they found (88.11±5.48 to 89.61±7.85%) protein in pangasius skin [22]. The highest protein composition of extracted gelatin was observed when the carp (Cyprinus carpio) skins were pre-treated with weak alkali (82.44±0.49) and it was lowest (75.86±0.52) when washed with sodium chloride [16].…”

Section: Protein Contentmentioning

confidence: 99%

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Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin

Barman

Sikder

Ahmad

et al. 2021

IJETS

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Abstract- Production of gelatin from the aquatic source is gradually replacing the mammalian sources because of some socio-cultural and religious issues. The Pangasius pangasius catfish is a native species and very popular in Bangladesh due to their availability and cheap price. The perspective of this study was to extract the gelatin from the skin and bones of this catfish and compare them with commercial gelatin. Gelatin was extracted by applying the acid-base extraction process and the resultant gelatins were evaluated based on some physical properties. The gelatin yield was found significantly higher from the skin sample (10.85±0.93%) than the bone (5.23±0.39%) of Pangasius. The extracted skin gelatin had higher moisture and fat content than the bone and Commercial gelatin, while the ash content was significantly higher in bone gelatin. Protein content was noted in skin gelatin (81.34±3.45%), bone gelatin (73.44±2.58%), Where commercial gelatin (92.38±3.89%). Skin gelatin exerted significantly higher (p<0.05) viscosity (4.62±0.3 mPa.s) than the extracted bone gelatin (3.11±.24 mPa.s) and lower than the commercial gelatin (5.76±0.34 mPa.s). The melting and setting temperature of this catfish skin and bone gelatin were very near to each other and significantly lower than the commercial gelatin. Skin gelatin had exerted higher water holding capacity (2.36±0.11 ml/g), fat binding capacity (3.23±0.05 ml/g), foaming capacity ratio (1.88±0.07), and foam stability (1.51±0.04). Both the skin and bone gelatins were acidic. In this comparative study, it was noticed that the skin gelatin had better physical properties than the bone gelatin of native Pangasius catfish. Pangasius skin may be recognized as a potential aquatic source of edible gelatin with good yield and desirable physical properties comparing with commercial gelatin.

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Section: Fat Content Of Gelatinsupporting

confidence: 91%

Section: Moisture Contentsupporting

confidence: 90%

Section: Ash Content Of Gelatincontrasting

confidence: 74%

Section: Protein Contentmentioning

confidence: 99%

See 2 more Smart Citations

Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin

Barman

Sikder

Ahmad

et al. 2021

IJETS

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“…Kekuatan gel merupakan sifat fisik gelatin yang utama karena terkait dengan sifat penting gelatin yang mampu mengubah bentuk sol menjadi gel yang bersifat reversible (Nurilmala et al, 2017 Pradarameswari et al (2018) yang menyatakan bahwa ekstraksi dengan suhu yang lebih tinggi akan menyebabkan pendeknya rantai asam amino akibat adanya hidrolisis kolagen lanjutan.…”

Section: Kekuatan Gel Gelatinunclassified

Karakteristik Fisik-Kimia Gelatin dari Kulit Ikan Patin, Ikan Nila, dan Ikan Tuna

Nurilmala

Nasirullah

Nurhayati

et al. 2021

JFS

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Gelatin merupakan produk hidrolisis kolagen yang memiliki sifat fungsional sehingga dapat digunakan di berbagai industri pangan dan non pangan. Karakteristik fisik-kimia gelatin dari berbagai jenis kulit ikan menjadi hal penting untuk diketahui karena dapat membuktikan kualitas gelatin yang dihasilkan sebagai pengganti kulit sapi dan babi. Penelitian ini bertujuan menentukan karakteristik fisik dan kimia gelatin yang berasal dari jenis kulit ikan yang berbeda sehingga dapat menghasilkan gelatin yang memenuhi standar. Gelatin dihidrolisis menggunakan asam sitrat 0,2% dari berbagai jenis kulit ikan, di antaranya kulit ikan patin (Pangasianodon hypophthalmus), kulit ikan nila (Oreochromis niloticus), dan kulit ikan tuna (Thunnus sp.). Rancangan percobaan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) dan uji lanjut Duncan. Gelatin yang dihasilkan telah sesuai dengan standar GMIA 2019 dan SNI 06-3735-1995. Perbedaan jenis kulit ikan berpengaruh terhadap rendemen, kadar air, kadar abu, kekuatan gel, dan setting point gelatin yang dihasilkan (p≤0,05), namun tidak berpengaruh terhadap derajat keasaman (pH) dan viskositas gelatin (p>0,05). Perlakuan terbaik dari penelitian ini adalah gelatin dari kulit ikan patin dengan rendemen 18,11%, kadar air 6,43%, kadar abu 0,39%, viskositas 61,66 mps, pH 5,56, kekuatan gel 204,01 bloom, dan setting point 18,5°C.

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Sappan wood extraction for intelligent gelatin packaging films: a review on implementing green packaging solutions

Ajith,

Bashir,

Kaur

et al. 2024

Polym. Bull.

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The physico-chemical properties of pangas catfish (Pangasius pangasius) skin gelatin

Cited by 16 publications

References 6 publications

Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin

Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin

Karakteristik Fisik-Kimia Gelatin dari Kulit Ikan Patin, Ikan Nila, dan Ikan Tuna

Sappan wood extraction for intelligent gelatin packaging films: a review on implementing green packaging solutions

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