Nghiên cứu ảnh hưởng của phương pháp xử lí và điều kiện chiết rút đến chất lượng của gelatin từ da cá tra (<i>Pangasianodon hypophthalmus</i>)

Abstract

     In this study, the effect of technologies factors including the condition to remove the noncollagenous protein, extraction and dry conditions on the quality of gelatin from skin of Tra catfish was investigated. The results showed that fish skin was soaked in NaOH 0.1M for 2 hours removing non-collagenous protein content effectively. The sample was extracted in the distilled water at 70ºC for an hour to obtain gelatin solution with the highest viscosity, recovery yield and gel strength (7.64 mPas, 13.1% and 149 g, respectively). The extracted solution was freeze, removed water and dried at 60ºC for 22 hours to collect the gelatin product with moisture content, highest of recovery yield and solubility (11.2; 17.4 and 97.0%, respectively). Gelatin from fish skin had gel strength higher than 1.98 times when compared to commercial gelatin. As the result, the quality of gelatin from skin of Tra catfish response to the commercial gelatin on the market.

Keywords: Gelatin, gel strength, recovery yield, solubility, viscosity