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Physical properties of gelatin extracted from skin of Thai panga fish(Pangasius bocourtiSauvage) |
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| รหัสดีโอไอ | |
| Creator | Trakul Prommajak and Patcharin Raviyan |
| Title | Physical properties of gelatin extracted from skin of Thai panga fish(Pangasius bocourtiSauvage) |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2556 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 1 |
| Journal No. | 3 |
| Page no. | 131-145 |
| Keyword | Thai panga fish, Pangasius bocourtiSauvage, gelatin, extraction, physical properties |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77379 |
| ISSN | 2286-8615 |
| Abstract | Gelatin from the skin of Thai panga fish (Pangasius bocourti Sauvage) was pretreated with a solution of 0.8 M sodium chloride and 0.1 M sodium hydroxide and extracted byacetic acid solution pH 4.55 at 55?C for 1 h. Physical properties of the obtained fish gelatin and the commercial bovine bone gelatin were compared. The gel strength (513.75 g), viscosity (3.88 cP), turbidity (73.21%), foaming properties (foam formation ability 1.13 and foam stability 0.71), emulsion stability (34.2 to 44.6%) and adhesiveness (-369.1 g.sec) of the fish skin gelatin were higher, but color (L* 43.62, C* 3.66 and h? 45.28), cohesiveness (0.838) and gel elasticity were lower than those of the bovine bone gelatin. Gelling and melting points of the fish skin gelatin (16.40?C and 26.87?C, respectively) were lower than those of the bovine bone gelatin (18.45?C and 29.90?C, respectively). Results obtained suggest that the gelatin extracted from the skin of Thai panga fish was a potential raw material for producing a gelatin film or use as foaming agent, emulsifying agent or thickener, but not suitable for use as gelling agent. |
