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Mechanical improvement of halal gelatin from marine sources

Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obta...

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Main Authors: Jaswir, Irwandi, Asari, Aniza, Salleh, Hamzah Mohd.
Format: Book Chapter
Language:English
Published: IIUM Press 2011
Subjects:
TP Chemical technology
TP248.13 Biotechnology
Online Access:http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf
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spelling my.iium.irep.208002021-06-01T05:25:11Z http://irep.iium.edu.my/20800/ Mechanical improvement of halal gelatin from marine sources Jaswir, Irwandi Asari, Aniza Salleh, Hamzah Mohd. TP Chemical technology TP248.13 Biotechnology Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obtained from either pigskin or cow hide, there has been considerable interest in finding and using alternative substitutes. Hence, extracting gelatin from fish skin as new source of gelatin is highly granted. In this research, two types of marine sources were examined for the highest value of gel strength and viscosity under three mechanical improvement conditions using enzyme transglutaminase, namely, incubation temperature, incubation time, and enzyme concentration. The extracted sample that has excellent gel strength were selected for the optimization of the modification conditions by using Central Composite Design (CCD) by Design Expert v.6.0.8. Hexanchus griseus or shark was found to have the highest value of gel strength which are 2.6g. The analysis revealed that the maximum gel strength from gelatin extract of Hexanchus griseus skin can be reached with these conditions: 6°C, 24 hr and 0.15mg/ml of enzyme concentration. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf Jaswir, Irwandi and Asari, Aniza and Salleh, Hamzah Mohd. (2011) Mechanical improvement of halal gelatin from marine sources. In: Current Research and Development in Biotechnology Engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 222-228. ISBN 978-967-418-151-2 http://rms.research.iium.edu.my/bookstore/default.aspx
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic TP Chemical technology
TP248.13 Biotechnology
spellingShingle TP Chemical technology
TP248.13 Biotechnology
Jaswir, Irwandi
Asari, Aniza
Salleh, Hamzah Mohd.
Mechanical improvement of halal gelatin from marine sources
description Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obtained from either pigskin or cow hide, there has been considerable interest in finding and using alternative substitutes. Hence, extracting gelatin from fish skin as new source of gelatin is highly granted. In this research, two types of marine sources were examined for the highest value of gel strength and viscosity under three mechanical improvement conditions using enzyme transglutaminase, namely, incubation temperature, incubation time, and enzyme concentration. The extracted sample that has excellent gel strength were selected for the optimization of the modification conditions by using Central Composite Design (CCD) by Design Expert v.6.0.8. Hexanchus griseus or shark was found to have the highest value of gel strength which are 2.6g. The analysis revealed that the maximum gel strength from gelatin extract of Hexanchus griseus skin can be reached with these conditions: 6°C, 24 hr and 0.15mg/ml of enzyme concentration.
format Book Chapter
author Jaswir, Irwandi
Asari, Aniza
Salleh, Hamzah Mohd.
author_facet Jaswir, Irwandi
Asari, Aniza
Salleh, Hamzah Mohd.
author_sort Jaswir, Irwandi
title Mechanical improvement of halal gelatin from marine sources
title_short Mechanical improvement of halal gelatin from marine sources
title_full Mechanical improvement of halal gelatin from marine sources
title_fullStr Mechanical improvement of halal gelatin from marine sources
title_full_unstemmed Mechanical improvement of halal gelatin from marine sources
title_sort mechanical improvement of halal gelatin from marine sources
publisher IIUM Press
publishDate 2011
url http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf
http://irep.iium.edu.my/20800/
http://rms.research.iium.edu.my/bookstore/default.aspx
_version_ 1702169424012771328
score 13.211869

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