Extraction and characterisation of gelatin from the skin of striped catfish (Pangasianodon hypophthalmus) and studies on its colour improvement

Abstract

48 h showed the highest yield (16.18 g). Bleaching not only improved the colour of gelatin gel by increasing the L* (lightness)-value and decreasing a*(redness/greenness)-value, but also enhanced the bloom strength and the emulsifying and foaming properties of the resulting gelatin. Fourier transform infrared spectroscopic study showed higher intermolecular interactions and denaturation of gelatin from bleached skin than that of the control. These results indicated that hydrogen peroxide most likely induced the oxidation of gelatin, resulting in the formation of gelatin cross-links, hence improved functional properties.

The changing of gelatin properties from tra catfish skin (Pangasianodon hypophthalmus) by alkaline replacement to enzyme in pretreated process

“…During the filleting process, a huge weight of by-product including skin was discarded, which accounts for 17-22% of total weight (KITTIPHATTANABAWON et al, 2015). Utilization of tra catfish skin as a raw material for gelatin extracting has been represented by SINGH & BENJAKUl. (2017).…”