Physical, chemical and functional properties of gelatin extracted from the skin of rohu, Labeo rohita and yellowfin tuna, Thunnus albacares
Physical, chemical and functional properties of gelatin extracted from the skin of rohu, Labeo rohita and yellowfin tuna, Thunnus albacares
Date
2013
Authors
Ninan, G.
Zynudheen, A.A.
Joshy, C.G.
Yousuf, K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
ICAR
Abstract
Gelatin, a commercially important polypeptide derived from collagen has wide applications in food and pharmaceutical
industry. Gelatin extracted from the tropical fish species has an advantage over cold water species, the former having better
rheological properties. In this study the physic-chemical properties of gelatin extracted from the skin of rohu, Labeo rohita
and yellowfin tuna Thunnus. albacare were studied. The results indicated that tuna skin gelatin was superior in terms of
yield, gel strength, viscosity and foam stability. However, rohu skin gelatin had a better colour and foam formation ability.
The amino acid composition showed significantly higher content of glycine (27.5%) and imino acid (26.98%) in tuna skin
gelatin. Although tuna gelatin had better gel strength, rohu skin gelatin was found to be more suitable for food applications
as it had better colour and sensory properties
Description
Keywords
amino acids, gelatin, gel strenght, Rohu skin, Yellowfin tuna
Citation
Indian Journal of Fisheries 2013: 60(2), 123-128