Studies on the kinetics of Sol-Gel transition and gelation mechanism of fish gelatin extracted from fish byproducts.

• Main Author: Mohd Hani, Norziah
• Format: Monograph
• Published: Universiti Sains Malaysia
• Subjects: T1-995 Technology(General)
• Online Access: http://eprints.usm.my/32550/

Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi processing by-products were investigated and compared with those of fish gelatin and halal bovine gelatin from commercial preparations. To enhance the physical and thermal properties of EFG, transglutaminase enzyme was added in different amounts (0.5, 1.0, 3.0 and 5.0 mg/g gelatin) to the EFG samples. Treatment with enzyme, increased the melting temperature of treated EFG up to 17.5 °C whilst the gelling temperatures increased up to 5.7 DC compared to untreated samples (5.1 DC). as observed from rheological measurements. Sifat fisikokimia dan termal gelatin ikan yang diekstrak (EFG) daripada hasilan sampingan pemprosesan surimi telah diselidik dan dibandingkan dengan gelatin ikan dan gelatin lembu halal komersit. 8agi meningkatkan sifat fisikokimia dan termal EFG, enzim transglutaminase ditambah dalam amoun yang berbeza «0.5, 1.0, 3.0 and 5.0 mg/g gelatin) kepada sampel EFG. Rawatan dengan enzim meningkatkan suhu lebur EFG sehingga 17.5 °C. manakala suhu pengelan meningkat kepada 5.7 °C jika dibandingkan dengan sampel yang tidak dirawat dengan enzim (5.1 DC). Kekuatan gel meningkat sehingga 101.1 9 dan 90.6 g dengan kepekatan enzim yang ditambah, 1.0 and 3.0 mg/g. masing-masing.