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Optimization of gelatin extraction from silver carp skin
1Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853-7201, USA.
Journal of Food Science
|October 6, 2009
Summary
This study optimized gelatin extraction from silver carp skin, a fish processing by-product. Optimal conditions yielded high-quality gelatin with excellent recovery, comparable to commercial fish gelatin.
Area of Science:
- Food Science
- Biochemistry
- Chemical Engineering
Background:
- Fish skins represent an underutilized by-product of the fish processing industry.
- Gelatin extraction from fish by-products offers a sustainable alternative to mammalian sources.
- Silver carp skin is a potential source for high-quality gelatin production.
Purpose of the Study:
- To optimize the extraction process for silver carp skin gelatin.
- To maximize gelatin yield, gel strength, and viscosity.
- To identify significant extraction parameters and establish optimal conditions.
Main Methods:
- Screening of nine parameters using a fractional factorial design (2 levels, resolution III).
- Optimization of significant parameters via central composite rotatable design (4-factor, 5-level).
- Application of response surface methodology for process optimization.
Main Results:
- Identified optimal extraction conditions: 50°C, 0.1 N HCl, 45 min acid pretreatment, and a 4:1 water/skin ratio.
- Predicted optimal responses: 630 g gel strength, 6.3 cP viscosity, and 80.8% gelatin recovery.
- Silver carp skin gelatin exhibited purity between 71.8% and 97%, with high recovery rates.
Conclusions:
- Optimized extraction process yields high-quality silver carp skin gelatin.
- Gelatin recovery is a more suitable metric than protein yield for this process.
- Silver carp skin gelatin is comparable to commercially available fish gelatins.
