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Effects of hydrochloric acid concentration on the properties of black Tilapia fish skin gelatin

Ismail, Norhasikin and Abdullah, Hasan Zuhudi (2015) Effects of hydrochloric acid concentration on the properties of black Tilapia fish skin gelatin. In: Seminar on Advanced Materials Characterization Techniques in Research, Industry and Nuclear Applications (AMCT 2015), June 9-10, 2015, Selangor.

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Abstract

Gelatin extracted from fish skin is an alternative resource instead of mammalian animals. The extraction process of gelatin from black tilapia skin was carried out through the use of hydrochloric acid (HCl) with different concentration (0.05 M – 1.0 M) and followed by a final extraction with water at 50°C for 4 hours and ended with drying. Characterization of gel strength was done in accordance with BSI:1975 while moisture content and percentage yield on wet basis with AOAC 1999. The effects of acid concentration used during pre-treatment process on yield and physical properties of fish gelatin were measured. The yield of gelatin for 0.05 M and 1.0 M were 10.45% to 22.25% respectively. The gel strength of gelatin at 0.05 M is the highest (833 g) due to longer storage time. Gelatin which treated with high acid concentration gives lower in gel strength that suitable as an edible gelatin.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Black tilapia; fish gelatin; hydrochloric acid; gel strength; moisture content
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Mechanical and Manufacturing Engineering > Department of Materials Engineering and Design
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 13 Aug 2018 03:21
Last Modified: 13 Aug 2018 03:21
URI: http://eprints.uthm.edu.my/id/eprint/9467
Statistic Details: View Download Statistic

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