African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6574

Full Length Research Paper

Gelatin extraction from Kumakuma (Brachyplathystoma filamentosum) skin using the liming method

Elen Vanessa Costa da Silva
  • Elen Vanessa Costa da Silva
  • Food Technology Department, Estadual University of Pará, UEPA, Belém, PA, Brazil.
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Rosinelson da Silva Pena
  • Rosinelson da Silva Pena
  • Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Postal code: 66075-110, Belém, PA, Brazil.
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Lucia de Fatima Henriques Lourenco
  • Lucia de Fatima Henriques Lourenco
  • Faculty of Food Engineering, Federal University of Pará (UFPA) – Rua Augusto Côrrea, 01, P. O. Box 479, Postal Code: 66075-110, Belém, PA, Brazil.
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  •  Received: 04 May 2016
  •  Accepted: 14 July 2016
  •  Published: 28 July 2016

Abstract

Gelatin extraction process from Kumakuma (Brachyplathystoma filamentosum) skin was optimized using a calcium hydroxide solution. The gelatin obtained was characterized through scanning electron microscopy and analyses of yield, gel strength, color, viscosity, amino acid profile, melting point, foaming capacity, and emulsifying capacity. The optimized conditions were defined over ten days of pre-treatment at 50°C. This condition resulted in desirability of 0.965 and yield and gel strength values of 20.24% and 221 g, respectively. Glycine was the main amino acid both in the fish skin (11.68%) and in the gelatin obtained (23.39%). Gelatin had extendable and consistent gel characteristics and its microstructure showed even threads with small gaps throughout, which is favorable for the food industry.

 

Key words: Residue, fish, pre-treatment, gelatin, gel strength.