FUNCTIONAL PROPERTIES OF GELATIN EXTRACTED FROM SKIN OF BLACK KINGFISH (RANCHYCENTRON CANADUS)

V Killekar, J Koli, S Sharangdhar, S Metar
2012 Indian Journal of Fundamental and Applied Life Sciences   unpublished
The utilization of waste skin from fish for the production of value added by-products has attracted substantial attention. Black Kingfish (Ranchycentron canadus) was used for a culinary purpose but their skin was waste part. And convert in a value added product like gelatin was a good practice of post harvest management. In order to evaluate the waste from Black kingfish as a source of gelatin, the gelatin was extracted from skin and its rheological and functional properties were examined. The
more » ... were examined. The skin of Black kingfish yielded 13.88% indicating skin as an important source for gelatin production. The gel strength of gelatin from skin (222 gm), viscosity (13.53 cP), melting point (22.13 º C) pH (4.81), water holding capacity 4.43 ml/g, emulsifying capacity and stability (55.66 %) and (32.5 %) respectively obtained from extracted gelatin. The hydroxyproline content in extracted gelatin was about (8.34 mg/g). It can be concluded from the present study that Black kingfish skin is prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian gelatin.
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