The extraction of catfish (Clarias gariepinus) bone gelatin was optimized by using Response Surface Methodology (RSM) involving 4-factors, 5-levels Central Composite Design (CCD). The optimum conditions for extraction were produced by a pre-treatment of 3.35% HCl for 14.5 h along with hot water extraction at 67.23°C for 5.2 h. Results showed that the predicted yield by RSM (61.81%) was closely ...

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properti...

Fish gelatin films made from Alaska pollock (Theragra chalcogramma) and Alaska pink salmon (Oncorhynchus gorbuscha) were dried at 4 C, 23 C, 40 C, and 60 C. The tensile, thermal, thermal stability, water sorption, and water vapor permeability properties were examined for cold-cast gelatin films (dried below gelation temperature at 4 C) and hot-cast gelatin films (dried above gelation temperatur...

Fish gelatin has been increasingly used as a safe alternative to cattle and pig due its similar structure, avoiding the health socio-cultural issues associated with use of materials mammalian origin. can be produced from processed fish products achieve high yield at low cost. Recent studies show that although comes wide range sources, protein content amino acid composition different sources are...

Gelatin and oil from three species of tuna fish, Thunnus albacares (yellow-fin tuna), Thunnus tonggol (long-tail tuna), and Katsuwonus pelamis (skipjack tuna) were extracted to study the factors affecting yield. Factors studied included organ (fin or skin), catch location (Chah bahar, Bushehr, Bandar-e abbas), season (summer or winter) and species (the three species). To extract gelatin and oil...

BACKGROUND Microbial activity is a primary cause of deterioration in many foods and is often responsible for reduced quality and safety. Food-borne illnesses associated with E. coli O157:H7, S. aureus, S. enteritidis and L. monocytogenes are a major public health concern throughout the world. A number of methods have been employed to control or prevent the growth of these microorganisms in food...

In order to utilize low economic value fish for human consumption there is a need for development of novel process for production of acceptable, shelf stable and ready to eat products. The preparation of extruded products from cereal-fish mince mixture is gaining more importance world over and as it offers many process variables to get acceptable high quality products. With more and more fish i...

Usually gelatin manufacturer utilises mammalian sources as principle sources to produce collagen. The collagen is partially hydrolysed to generate gelatin. However, Muslims and Jews can’t consume gelatin from pork products because of their religion and culture reasons. On the other hand, potential safety issue for gelatin made from slaughtered beef processing byproducts will pose problems such ...

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic c...

This study was aimed at studying the effect of preliminary treatment variations on the pangas catfish (Pangasius pangasius) skin gelatin, particularly the gel strength. The preliminary treatment using the whiting solution gave higher gelatin property (P<0.05) than that using alum (Al3(SO4)2) and Calcium Hydroxide (Ca(OH)2). High gelatin (dry basis) was 23.37% and gel strength was 360.18 g. The ...