Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM)

• Published in: Majallah-i ilmī-i shīlāt-i Īrān (Online) Vol. 27; no. 4; pp. 47 - 56
• Main Authors: Eskandari, Z, Jafarpour, A, Motamedzadegan, A
• Format: Journal Article
• Language: Persian
• Published: Tehran Iranian Fisheries Research Organization 01.01.2018
• Subjects: Brackish; Brackishwater fishes; Chemical extraction; Enzymolysis; firmness; Enzymatic extraction; yield; color; gelatin; Huso huso; Fish; Huso huso; Temperature; Caspian Sea, Iran
• ISSN: 1026-1354; 2322-5998
• DOI: 10.22092/ISFJ.2018.117817

Fish gelatin, by benefiting the lower melting point, quicker mouth melting and presenting elastic characteristics is considered as the most proper substitute for mammalians gelatin and as a Halal food item. The aim of this study was to evaluate the effects of temperature at three levels of 30, 40 and 50 ºC, enzyme at 0.055%, 0.01% and 0.1% (w/w) levels and pH at 2, 3 and 4 levels on the quality of extracted gelatin from Huso huso fish skin. Accordingly, the gel strength in form of breaking force and distance, yield and color (L*a*b*) and whiteness of resultant gelatin were determined. According to the results, the highest gelatin yields as 21.65% was related to the enzymatic assisted method at 50ºC, 0.01% enzyme at pH=2, whereas it was obtained as 10% at the chemical extraction method. Based on the results, despite from temperature, by increasing of pH and enzyme percentage, the firmness of gelatin was increased (p<0.05). The highest firmness was recorded at 30ºC, 0.1% enzyme at pH=4. The color data revealed that lightness (L*), redness (a*) and whiteness of enzymatic extracted gelatin powder was higher that the chemical extracted one (p<0.05). The highest lightness was observed at 40ºC, 0.055% enzyme at pH=3. In conclusion, by application of 30 ºC and 0.1% enzyme at pH=4 the highest gelatin with the highest firmness is achievable, while using 50ºC and 0.01% enzyme at pH=2 could results the gelatin yield.