Extension of gelatin production from sturgeon by-products | ||
| ماهیان خاویاری | ||
| Volume 7, Spring & Summer 2024 - Serial Number 12, December 2024, Pages 23-33 PDF (1.09 M) | ||
| Document Type: Tarvij | ||
| Authors | ||
| Mina Seifzadeh* 1; Anosheh Koochekian Sabour1; Touraj Raoufi2 | ||
| 1National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran. | ||
| 22- International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran | ||
| Abstract | ||
| The present research examines the types of gelatin, its importance and preparation methods, and how to prepare gelatin from the skin of sturgeon fish. Gelatin is a protein and colloidal macromolecule obtained from the hydrolysis of aquatic collagen. Almost half of the weight of sturgeon processing is comprised of waste. The skin accounts for 5-7% of the body weight of aquatic and processing waste, offering significant potential for gelatin production. Gelatin is widely used in the food, pharmaceutical, and cosmetic industries. compound is used in the food industry as a stabilizer, thickener, and gel former. The most important features of gelatin in the food industry include gel strength, viscosity, and melting point. Fish gelatin is important as a food additive, halal products, increasing nutritional value, preparing products for people with diabetes and high fat, improving texture, and reducing fat in fatty products. Gelatin is produced from sturgeon by acidic and alkaline methods, which produce 120.3 and 50.7 grams of gelatin, respectively. Preparation of gelatin involves several steps, including pretreatment with acid and alkali, neutralization by sodium bicarbonate or acid chloride, heating, liquid phase separation, concentration at 65oC, drying, grinding, and packaging in impermeable plastics. Sturgeon wastes should be used to prepare gelatin and for enriching food products, low-calorie, and medicinal products. | ||
| Keywords | ||
| Aquatic by-products; Fish gelatin; Sturgeon | ||
| References | ||
|
| ||
|
Statistics Article View: 275 PDF Download: 197 |
||
Journal management system. designed by sinaweb