Staff View: Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.

Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.

Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from f...

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Main Author:	Ibrahim, Noorazimah
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin
Online Access:	https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf https://ir.uitm.edu.my/id/eprint/53051/
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id	my.uitm.ir.53051
record_format	eprints
spelling	my.uitm.ir.530512021-12-15T08:04:19Z https://ir.uitm.edu.my/id/eprint/53051/ Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim. Ibrahim, Noorazimah Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from frozen sutchi catfish skin at - 20°C. Both gelatins with different preservation method were compared in terms of their appearance, odour, protein content, amino acid composition, melting point, gelling point and viscosity. The gelatin obtained was whitish shiny, crystal-like and soft-textured in appearance with barely detectable fishy odour in powder form and slightly detectable fishy odour as dried solution. The protein content in the frozen sutchi catfish skin gelatin contains 28.63% and freeze-dried sutchi catfish skin gelatin contains 21.00%. The amino acid composition of gelatin revealed high proportion of alanine and glutamine in frozen and freeze-dried sutchi catfish skin gelatin, respectively. Melting and gelling point of gelatin from freeze-dried sutchi catfish skin was lower which were 20.6°C and 12.3°C compared to frozen sutchi catfish skin gelatin which were 22.6°C and 12.9°C. The viscosity of freeze-dried" sutchi catfish skin gelatin solution was higher compared to frozen sutchi catfish skin gelatin solution. 2012 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf ID53051 Ibrahim, Noorazimah (2012) Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim. Degree thesis, thesis, Universiti Teknologi MARA.
institution	Universiti Teknologi Mara
building	Tun Abdul Razak Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Mara
content_source	UiTM Institutional Repository
url_provider	http://ir.uitm.edu.my/
language	English
topic	Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin
spellingShingle	Extraction (Chemistry) Catfishes. By order-Siluriformes Catfishes. By family-Simenchelyidae Gelatin Ibrahim, Noorazimah Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
description	Sutchi catfish skins were preserved by two different methods and then washed in sodium chloride (NaCI) solution prior to gelatin extraction process. Sutchi catfish skins preserved by freeze-drying method exhibited higher yield of gelatin which was 16.20% compared to yield of gelatin extracted from frozen sutchi catfish skin at - 20°C. Both gelatins with different preservation method were compared in terms of their appearance, odour, protein content, amino acid composition, melting point, gelling point and viscosity. The gelatin obtained was whitish shiny, crystal-like and soft-textured in appearance with barely detectable fishy odour in powder form and slightly detectable fishy odour as dried solution. The protein content in the frozen sutchi catfish skin gelatin contains 28.63% and freeze-dried sutchi catfish skin gelatin contains 21.00%. The amino acid composition of gelatin revealed high proportion of alanine and glutamine in frozen and freeze-dried sutchi catfish skin gelatin, respectively. Melting and gelling point of gelatin from freeze-dried sutchi catfish skin was lower which were 20.6°C and 12.3°C compared to frozen sutchi catfish skin gelatin which were 22.6°C and 12.9°C. The viscosity of freeze-dried" sutchi catfish skin gelatin solution was higher compared to frozen sutchi catfish skin gelatin solution.
format	Thesis
author	Ibrahim, Noorazimah
author_facet	Ibrahim, Noorazimah
author_sort	Ibrahim, Noorazimah
title	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_short	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_full	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_fullStr	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_full_unstemmed	Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.
title_sort	extraction and characterization of gelatin from sutchi catfish (pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / noorazimah ibrahim.
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/53051/1/53051.pdf https://ir.uitm.edu.my/id/eprint/53051/
_version_	1720439829212168192
score	13.211869

Extraction and characterization of gelatin from sutchi catfish (Pangasius hypophthalmus) skins preserved by freeze-drying and freezing methods / Noorazimah Ibrahim.

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