Comparison of Quality and physicochemical properties of silver carp's skins and fins Acidic and Alkaline Gelatin with another animal's gelatin
Subject Areas : New Technologies in Aquaculture Development
Keywords: keywords: Acidic gelatin, Alkaline gelatin, Gelatin quality, silver carp’s skins and fins gelatin,
Abstract :
Gelatin is one of the most consumed colloid protein material in pharmaceutics, medical, food and military industries which considerable amount of it will be imported to the country annually in various forms for different uses. On the other hand, annually the considerable amount of the residues of breed cyprinidae; Silver carp (55-60%) disposes as wastes, although it can be a useful source for gelatin extraction. In this study quality of extracted gelatin from skins and fins of silver carp was investigated by two methods of acidic and alkaline and it compared with another sources. In this research, quality properties in silver carps acidic and alkaline gelatin were compared with another sources. In this comparison, their form, moisture, ash, protein, setting point and setting time, melting point and melting time, viscosity, bloom strength, color and pH were taken into consideration. Acidic gelatin had 10/10% moisture,2/2% ash, 86/03% protein, pH 5/2, setting point 7°C, setting time 180 sec, melting point 20°C, melting time 60 sec, viscosity 4 cp, bloom strength 84 g and semi bright, but alkaline gelatin had 9/50% moisture,2/07% ash, 88/168% protein, pH 7/1,setting point 10°C, setting time 135 sec, melting point 26°C, melting time 150 sec, viscosity 6 cp, bloom strength 176 g and bright. Results showed that quality of silver carp’s alkaline gelatin is better than silver carp’s acidic gelatin. Also, comparison of silver carp’s gelatin quality with another sources showed that sometimes quality of silver carp’s gelatin is `better than quality of another sources of gelatin such as cattle, calf, pig, foot of hen and shark skin.
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