Gelatin from clown featherback skin: Extraction conditions

• Published in: Food science & technology Vol. 66; pp. 186 - 192
• Main Authors: Kittiphattanabawon, Phanat, Benjakul, Soottawat, Sinthusamran, Sittichoke, Kishimura, Hideki
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2016
• Subjects: Chitala ornata; Clown featherback; Extraction temperature; Extraction time; Gelatin; Extraction temperature; Chitala ornata; Extraction time; Gelatin; Clown featherback
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.10.029

Gel properties of gelatin from clown featherback skin as affected by different extraction temperatures (45, 65 and 85 °C) and times (6 and 12 h) were determined. The gelatin recovery was found in the range of 73.99–95.85 g/100 g. Gelatin had glycine as major amino acid, followed by alanine and proline. Gel strength generally decreased as extraction temperature and time increased. With increasing temperature and time, band intensity of α-, β- and γ-chains decreased. Gelling temperature (15.53–24.71 °C) and gelling time (11.62–49.27 min) varied, depending on extraction condition. All gelatin could set at 25 °C, except those extracted at 65 °C for 12 or at 85 °C for 6 and 12 h. Gelatin extracted at 45 °C for 6 and 12 h showed higher gel strength, compared bovine gelatin (P < 0.05). Therefore, properties of gelatin from clown featherback skin could be influenced by extraction condition. •Gelatin from clown featherback skin was extracted at different temperatures for various times.•High gelatin recovery was obtained (74–95.9 g/100 g).•Harsher condition resulted in higher recovery but poor gel property of gelatin.•Gelatin extracted at 45 °C showed the superior gel property to bovine gelatin.•The suitable extraction condition was 45 °C for 6 or 12 h.