Extraction and characterization of gelatin from different marine fish species in Malaysia
作者： Irwandi Jaswir , Hamzah Mohd Salleh , Faridayanti S. , Yaakob Che Man , Torla Hassan
DOI:
关键词: Rastrelliger 、 Fish species 、 Characterization (mathematics) 、 Marine fish 、 Gelatin 、 Fishery 、 Food science 、 Fishy odor 、 Biology 、 Epinephelus sexfasciatus 、 Extraction (chemistry)
摘要: Gelatins from the skin of four local marine fish, namely "kerapu" ( Epinephelus sexfasciatus), "jenahak" Lutjianus argentimaculatus), "kembung" Rastrelliger kanagurta), and "kerisi" Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that fish gelatins were comparable to other species previously reported. They appeared snowy white in color with crystal-like light texture. The gelatine had strongest fishy odor, followed gelatines derived "jenahak", "kerisi". In terms bloom strength, gelatin was found be one compared others, value more than 2000 g. developed this study contained almost all essential amino acids, glycine being most predominant one.
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