Effects of Pre-treatment Durations on Properties of Black Tilapia (Oreochromis Mossambicus) Skin Gelatin

摘要

Black tilapia (Oreochromis mossambicus) fish skins are good alternatives sources of gelatin. Vast variations in extraction procedures affect the properties of fish gelatin such as yield and gel strength. Thus, this study explores the effect of pretreatment durations on the properties of black tilapia skin gelatin. Gelling properties such as gel strength (bloom value) of the gelatin samples had been determined. Highest gel strength had been detected for gelatin treated at 24 h (390.1 g), followed by 16 h (287.1 g) and 8 h (141.2 g). In contrast, gelatin treated at 24 h indicates lower yield on wet weight basis (14.12 %) than those treated at 16 h (14.96 %) and 8 h (16.90 %). The possible interactions and characteristics between the functional groups in the gelatin samples have also been perceived via Fourier Transform Infrared Spectroscopy (FTIR) analysis.