A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

Abstract

Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin. This study is a comparison of the gelatins from these unexploited sources with that of mammalian gelatins to get a better understanding of their physicochemical and functional properties with respect to mammalian gelatins. The study showed that mammalian gelatins had significantly superior physical properties viz., higher viscosity, melting & setting temperature and faster setting time. The odour scores were significantly higher (P<0.05) for bovine and porcine skin gelatins (3.1-3.12), indicating that they had a distinguishable odour and hence can be considered as inferior to fish skin gelatins in organoleptic qualities. The gel strengths of rohu and common carp skin gelatins were significantly lower than mammalian gelatins. Among the carp skin gelatins, grass carp skin gelatin was found to have better compatibility with gelatin from bovine and porcine skins.

Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels

“…Previously, a hardness value of 41 N was reported for bovine gelatin, 30 N for porcine and 5 N for fish skin gelatin gels at 10% gelatin concentration (Shafiur Rahman and Al-Mahrouqi 2009). Similarly, a bloom strength value of value of 227.2 g for bovine skin gelatin and 181.3 g for common carp skin gelatin was reported at 6.67% gelatin concentration (Ninan et al 2014).…”

Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

“…The melting of gelatin is correlated with imino acids proportion of proline and hidroxyproline. The higher imino acids leads to higher melting point (Ninan et al, 2012). The results show that hydroxyproline of bovine gelatin was lower than that of fish skin extracted at 80°C, but the proline content could not be detected.…”

Kajian Potensi Kulit Sapi sebagai Bahan Dasar Produksi Gelatin Halal

“…Ninan et al (2012) menyatakan air berperan dalam aktivitas metabolisme yang menimbulkan perubahan sifat organoleptik dan nilai gizi. Kadar air gelatin kulit sapi kering sesuai dengan SNI 06-3735-1995 (SNI 1995) dan lebih rendah dibandingkan gelatin komersial (teknis dan PA).…”

“…Hal ini disebabkan masih terdapat residu NaOH dalam gelatin yang dihasilkan. Ninan et al (2012) menyatakan bahwa saat dilakukan proses perendaman, maka serabut kolagen kulit akan mengalami proses pembengkakan yang menyebabkan struktur ikatan asam amino pada molekul kolagen mengalami pembukaan dan pelarut "terperangkap" di antara ikatan tersebut dan tidak larut saat proses netralisasi.…”