Open AccessPHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)
Author(s) -
Као Тхи Хуе,
Нгуен Тхи Минь Ханг,
Ле Нгуен Тхань,
Михаил Юрьевич Карапун,
Рамзия Гумеровна Разумовская
Publication year - 2017
Publication title -
vestnik astrahanskogo gosudarstvennogo tehničeskogo universiteta
Language(s) - English
Resource type - Journals
eISSN - 2687-1076
pISSN - 1812-9498
DOI - 10.24143/1812-9498-2017-1-90-96
Subject(s) - gelatin , food science , raw material , water content , chemistry , melting temperature , moisture , melting point , chromatography , materials science , biochemistry , composite material , organic chemistry , geotechnical engineering , engineering
The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.