Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

作者：Wangtueai Sutee; Noomhorm Athapol^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2009, 42(4): 825-834.

DOI：10.1016/j.lwt.2008.11.014

• Lizardfish
• Fish scales
• Fish scale gelatin
• Response surface methodology
• Gel strength

Response surface methodology (RSM) with a 4-factor, 5-level central composite design (CCD) was conducted to ascertain the optimum gelatin extraction conditions from lizardfish scales. The effects of concentration of NaOH (%, X(1)), treatment time (h, X(2)), extraction temperature (degrees C, X(3)) and extraction time (h, X(4)) were determined. The responses included extraction yield (%), gel strength (g) at 9-10 degrees C and viscosity (cP) at 25 degrees C. The results showed the optimum conditions for the highest values of the three responses when a concentration of NaOH at 0.51%, a treatment time at 3.10 h, an extraction temperature at 78.5 degrees C and an extraction time at 3.02 h. The predicted responses were 10.7% extraction yield, 240 g gel strength and 5.61 cP viscosity. The experimental values were 10.6 +/- 0.82% extraction yield, 252 +/- 1.21 g gel strength and 7.50 +/- 0.28 cP viscosity. The physicochemical properties of the lizardfish scales gelatin were characterized and the results indicated high protein and low ash content. Texture profile analysis (TPA) with compression was carried out at 30% deformation. The lizardfish scales gelatin was found to contain 20.4% imino acids (proline and hydroxyproline). Furthermore, slightly loose strands of the gel microstructure were observed using scanning electron microscopy (SEM).

• 出版日期2009-5