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VOL. 8, ISSUE 2 (2023)
Comparative study of properties of Rohu and Tilapia scale gelatin with market gelatin
Authors
Parimita P Sharma, Mansi Phanse
Abstract
In recent times, significant emphasis has been placed on utilising waste
from the fish processing sector to produce value-added products. In this study,
gelatin was extracted from the scales of Rohu and Tilapia fish, and its
attributes were compared with commercially available gelatin. Rohu scales
yielded 48.80% gelatin, while Tilapia scales yielded 37.50%. The proximate
analysis of both scale-derived gelatins closely resembled that of market
gelatin. Tilapia gelatin exhibited a gel strength of 216 g, close to market
gelatin (291 g). The emulsification property and viscosity of scale gelatins
mirrored those of market gelatin. However, the foam-forming attribute of scale
gelatins surpassed that of market gelatin. Interestingly, as gelatin solution
concentration increased, emulsification stability, foam expansion, and foam
stability was observed. Whereas emulsification activity exhibited an inverse
relationship with gelatin concentration.
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Pages:1-4
How to cite this article:
Parimita P Sharma, Mansi Phanse "Comparative study of properties of Rohu and Tilapia scale gelatin with market gelatin". International Journal of Fisheries and Aquatic Research, Vol 8, Issue 2, 2023, Pages 1-4
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