Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH...

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Main Author:	Shukor, Najihah
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Extraction (Chemistry) Gelatin
Online Access:	https://ir.uitm.edu.my/id/eprint/53070/1/53070.pdf
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id	my-uitm-ir.53070
record_format	uketd_dc
spelling	my-uitm-ir.530702021-12-15T08:02:21Z Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor. 2013 Shukor, Najihah Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) solution and acetic acid solution. Then, the skins were extracted at 50 °C for 6, 8, 10 and 12 hours extraction times and the extracted gelatins were freeze dried. Silver catfish skin gelatins extracted for 12 hours were higher in emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatin extracted at other extraction time. Commercial bovine gelatin was more soluble than silver catfish skin gelatin (63.41%). The extraction of silver catfish skin gelatin at 50 °C for 12 hours is more effective than extraction at 6, 8 and 10 hours. The longer the extraction time, the better are the functional properties of the gelatin. The different functional properties of commercial bovine gelatin compared to silver catfish gelatin could be due to differences in manufacturing method. Based on its good functional properties, silver cafish skin gelatin may be useful in food applications such as soups, sauces and gravies. 2013 Thesis https://ir.uitm.edu.my/id/eprint/53070/ https://ir.uitm.edu.my/id/eprint/53070/1/53070.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Extraction (Chemistry) Extraction (Chemistry) Extraction (Chemistry) Gelatin
spellingShingle	Extraction (Chemistry) Extraction (Chemistry) Extraction (Chemistry) Gelatin Shukor, Najihah Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
description	Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin produced. Silver catfish skin gelatins were also compared with commercial bovine gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) solution and acetic acid solution. Then, the skins were extracted at 50 °C for 6, 8, 10 and 12 hours extraction times and the extracted gelatins were freeze dried. Silver catfish skin gelatins extracted for 12 hours were higher in emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatin extracted at other extraction time. Commercial bovine gelatin was more soluble than silver catfish skin gelatin (63.41%). The extraction of silver catfish skin gelatin at 50 °C for 12 hours is more effective than extraction at 6, 8 and 10 hours. The longer the extraction time, the better are the functional properties of the gelatin. The different functional properties of commercial bovine gelatin compared to silver catfish gelatin could be due to differences in manufacturing method. Based on its good functional properties, silver cafish skin gelatin may be useful in food applications such as soups, sauces and gravies.
format	Thesis
qualification_level	Bachelor degree
author	Shukor, Najihah
author_facet	Shukor, Najihah
author_sort	Shukor, Najihah
title	Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
title_short	Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
title_full	Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
title_fullStr	Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
title_full_unstemmed	Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
title_sort	gelatin extraction from silver catfish (pangasius sutchi) skin and determination of its functional properties / najihah shukor.
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2013
url	https://ir.uitm.edu.my/id/eprint/53070/1/53070.pdf
_version_	1783734860406325248

Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.

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