Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.

Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from f...

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Main Author:	Ibrahim, Noorazimah
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Extraction (Chemistry) Gelatin
Online Access:	https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf
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id	my-uitm-ir.53051
record_format	uketd_dc
spelling	my-uitm-ir.530512021-12-15T08:04:19Z Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim. 2012 Ibrahim, Noorazimah Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from frozen sutchi catfish skin at - 20°C. Both gelatins with different preservation method were compared in terms of their appearance, odour, protein content, amino acid composition, melting point, gelling point and viscosity. The gelatin obtained was whitish shiny, crystal-like and soft-textured in appearance with barely detectable fishy odour in powder form and slightly detectable fishy odour as dried solution. The protein content in the frozen sutchi catfish skin gelatin contains 28.63% and freeze-dried sutchi catfish skin gelatin contains 21.00%. The amino acid composition of gelatin revealed high proportion of alanine and glutamine in frozen and freeze-dried sutchi catfish skin gelatin, respectively. Melting and gelling point of gelatin from freeze-dried sutchi catfish skin was lower which were 20.6°C and 12.3°C compared to frozen sutchi catfish skin gelatin which were 22.6°C and 12.9°C. The viscosity of freeze-dried" sutchi catfish skin gelatin solution was higher compared to frozen sutchi catfish skin gelatin solution. 2012 Thesis https://ir.uitm.edu.my/id/eprint/53051/ https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Extraction (Chemistry) Extraction (Chemistry) Extraction (Chemistry) Gelatin
spellingShingle	Extraction (Chemistry) Extraction (Chemistry) Extraction (Chemistry) Gelatin Ibrahim, Noorazimah Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
description	Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from frozen sutchi catfish skin at - 20°C. Both gelatins with different preservation method were compared in terms of their appearance, odour, protein content, amino acid composition, melting point, gelling point and viscosity. The gelatin obtained was whitish shiny, crystal-like and soft-textured in appearance with barely detectable fishy odour in powder form and slightly detectable fishy odour as dried solution. The protein content in the frozen sutchi catfish skin gelatin contains 28.63% and freeze-dried sutchi catfish skin gelatin contains 21.00%. The amino acid composition of gelatin revealed high proportion of alanine and glutamine in frozen and freeze-dried sutchi catfish skin gelatin, respectively. Melting and gelling point of gelatin from freeze-dried sutchi catfish skin was lower which were 20.6°C and 12.3°C compared to frozen sutchi catfish skin gelatin which were 22.6°C and 12.9°C. The viscosity of freeze-dried" sutchi catfish skin gelatin solution was higher compared to frozen sutchi catfish skin gelatin solution.
format	Thesis
qualification_level	Bachelor degree
author	Ibrahim, Noorazimah
author_facet	Ibrahim, Noorazimah
author_sort	Ibrahim, Noorazimah
title	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_short	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_full	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_fullStr	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_full_unstemmed	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_sort	extraction and characterization of gelatin from sutchi catfish (pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / noorazimah ibrahim.
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf
_version_	1783734857699950592

Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.

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