Volume 11, Issue 1 (spring 2007)                   JWSS 2007, 11(1): 409-419 | Back to browse issues page

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A. Aberomand. Production of Edible Gelatin From Fishery Wastes . JWSS. 2007; 11 (1) :409-419
URL: http://jstnar.iut.ac.ir/article-1-672-en.html
Abstract:   (16142 Views)
Gelatin as a proteineous component is important in the food, pharmaceutical, medical abd technical industeries. Gelatin is used in food industerials to prepare marmallads, jellies, confectioneries and ice cream. The main purpose of this research was to optimize the usage of cheap primary material, i.e. a lot of fishery wastes for extraction of gelatin and to decrease the importation gelatin from abroad that is usually prepared from pig skin and wastes of animal. This research was conducted in two stages. In the first stage, the effect of pH conditions( in alkaline and acidic conditions) and type of raw material (three raw material: fillet plant wastes, fish shark fish hoof) were evaluated on some best qualitative and quantitative Characteristics of gelatin( yield, purification value, color and odor and flavor). In second stage, the temperature effect( in 3 levels,70,75,80 degree of centigrade) and pH in 2 levels (6.5 and 6) were evaluated on the gelatin yield content. It should be mentioned that all of raw material were prepared from fishery factory of Booshehr. The results from first stage showed that using from alkaline condition and fishery wastes, the amount of gelatin will be maximum with pH=6.5, temperature=70 degree of centigrade. Also under the same conditions the best quality gelatin can be obtained.
Full-Text [PDF 192 kb]   (3127 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2008/01/9 | Published: 2007/04/15

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