Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff

Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three...

Full description

Saved in:

Bibliographic Details
Main Author:	Wan A Latiff, Wan Najma Farhaten
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Nutrition Gelatin
Online Access:	https://ir.uitm.edu.my/id/eprint/53088/1/53088.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.53088
record_format	uketd_dc
spelling	my-uitm-ir.530882021-12-15T04:06:13Z Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff 2016 Wan A Latiff, Wan Najma Farhaten Nutrition Gelatin Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three portions coded as GC, GLT, and GSC. Skin from portion GLT was soaked with lime followed by tamarind solution. For portion GSC, the skin was soaked in salt solutions followed by activated carbon solution while skin from portion GC was soaked in distilled water and act as a control. For extraction, the skin was soaked in sodium hydroxide (NaOH) solution and acetic acid solution. After soaking, the gelatin from the skin was extracted at 50 °C for 12 hours in shaking water bath, followed by filtration and then freeze dried. Gelatin treated with lime followed by tamarind (GLT) showed the highest yield (19.72%) compared to the gelatin treated with salts followed by activated carbon (GSC) (15.01%) and GC (15.81%). The fishy flavor and odor of gelatin treated with lime followed by tamarind (GLT), were almost absent with the intensity of 1.68 and 1.74, respectively. These values were below the reference ranged which is 1.87 (fishy flavor) and 2.71 (fishy odor) which denotes absent to weak. GLT also showed the lowest value in gel strength (282.29g), hardness (227.90g), gumminess (221.60g), chewiness (202.19g), viscoelastic point (14.1 °C), and setting point (10.46 °C) compared to the gelatin treated with salts and activated carbon (GSC) and control gelatin (GC). Treatment which involved lime, tamarind and salts showed a decreased in physical properties such as gel strength, hardness, gumminess, chewiness, viscoelastic properties, viscosity and setting point. Since fishy flavor and odor of gelatin treated with lime followed by tamarind (GLT) were almost absent, such treatment could be a good method for treatment of sutchi skin prior to gelatin extraction. 2016 Thesis https://ir.uitm.edu.my/id/eprint/53088/ https://ir.uitm.edu.my/id/eprint/53088/1/53088.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	Nutrition Gelatin
spellingShingle	Nutrition Gelatin Wan A Latiff, Wan Najma Farhaten Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
description	Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three portions coded as GC, GLT, and GSC. Skin from portion GLT was soaked with lime followed by tamarind solution. For portion GSC, the skin was soaked in salt solutions followed by activated carbon solution while skin from portion GC was soaked in distilled water and act as a control. For extraction, the skin was soaked in sodium hydroxide (NaOH) solution and acetic acid solution. After soaking, the gelatin from the skin was extracted at 50 °C for 12 hours in shaking water bath, followed by filtration and then freeze dried. Gelatin treated with lime followed by tamarind (GLT) showed the highest yield (19.72%) compared to the gelatin treated with salts followed by activated carbon (GSC) (15.01%) and GC (15.81%). The fishy flavor and odor of gelatin treated with lime followed by tamarind (GLT), were almost absent with the intensity of 1.68 and 1.74, respectively. These values were below the reference ranged which is 1.87 (fishy flavor) and 2.71 (fishy odor) which denotes absent to weak. GLT also showed the lowest value in gel strength (282.29g), hardness (227.90g), gumminess (221.60g), chewiness (202.19g), viscoelastic point (14.1 °C), and setting point (10.46 °C) compared to the gelatin treated with salts and activated carbon (GSC) and control gelatin (GC). Treatment which involved lime, tamarind and salts showed a decreased in physical properties such as gel strength, hardness, gumminess, chewiness, viscoelastic properties, viscosity and setting point. Since fishy flavor and odor of gelatin treated with lime followed by tamarind (GLT) were almost absent, such treatment could be a good method for treatment of sutchi skin prior to gelatin extraction.
format	Thesis
qualification_level	Bachelor degree
author	Wan A Latiff, Wan Najma Farhaten
author_facet	Wan A Latiff, Wan Najma Farhaten
author_sort	Wan A Latiff, Wan Najma Farhaten
title	Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
title_short	Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
title_full	Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
title_fullStr	Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
title_full_unstemmed	Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
title_sort	effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (pangasius sutchi) skin / wan najma farhaten wan a latiff
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2016
url	https://ir.uitm.edu.my/id/eprint/53088/1/53088.pdf
_version_	1783734862183661568

Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff

Similar Items