Abstract:
Gelatins was extracted from scale of Snakeskin gourami (Trichogaster pectorails) fish by low alkaline extraction process. The aim of the study was to determine the optimal conditions for preparing gelatin from different sodium hydroxide concentrations. Results showed that the fish gelatins were slight yellow-white colour, translucent, light textured in appearance and least of fishy odour. The yield of gelatin extraction from 0.3% sodium hydroxide as possessed for 1 and 3 hours soaking time were 9.86% and 9.44%, respectively. However, in preliminary treatment were using 1% sodium hydroxide solution obtain most clearly liquid gel, higher setting temperature at 23 °C and minimum setting time in 13 seconds. That it mean easier incorporate and gel setting in food product.
Description:
International Congress on Chemical, Biological and Environmental Sciences (ICCBES 2016) in May 10-12, 2016, Osaka, Japan
