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Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale

The global market for halal food industry is growing rapidly with the main concern relies on the ingredient and processing method. Gelatin is an important ingredient in food industry which is regarded as unique among commercial hydrocolloids and serving multiple functions with a broad range of appli...

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Main Authors: Abu Bakar, Muhammad Khairulnizam, Bakar, Jamilah
Format: Conference or Workshop Item
Language:English
Published: Halal Products Research Institute, Universiti Putra Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/64197/1/M52.pdf
http://psasir.upm.edu.my/id/eprint/64197/
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spelling my.upm.eprints.641972018-07-02T02:58:21Z http://psasir.upm.edu.my/id/eprint/64197/ Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale Abu Bakar, Muhammad Khairulnizam Bakar, Jamilah The global market for halal food industry is growing rapidly with the main concern relies on the ingredient and processing method. Gelatin is an important ingredient in food industry which is regarded as unique among commercial hydrocolloids and serving multiple functions with a broad range of applications in food, pharmaceutical, biomedical, and photographic industries. Generally, commercial gelatin is derived from pig skins, cow skins and bones. However, porcine gelatin is prohibited for Jews and Muslims consumption and bovine gelatin is acceptable only if it has been prepared according to religious requirements. The incident of cow being infected with Bovine Spongiform Encephalopathy (BSE) or “mad cow disease” also urged the needs to find gelatin from alternative sources. Realizing the importance in searching alternative gelatin sources that could also meet the needs for halal requirement, this research attempts to produce halal gelatin from fish scales from Rohu fish. Rohu fish (Labeo rohita) is a tropical freshwater fish belongs to the carp family and has a thick scales which can be utilized as alternative source of gelatin. In this study, gelatin was extracted from rohu fish (Labeo rohita) scales by two different pretreatment methods, i.e with acid and alkaline. The gelatin obtained were evaluated in terms of yield and its physicochemical properties such as gel strength, viscosity, color, gelling and melting temperatures and other relevant functional properties. Halal Products Research Institute, Universiti Putra Malaysia 2014 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/64197/1/M52.pdf Abu Bakar, Muhammad Khairulnizam and Bakar, Jamilah (2014) Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (p. 293).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The global market for halal food industry is growing rapidly with the main concern relies on the ingredient and processing method. Gelatin is an important ingredient in food industry which is regarded as unique among commercial hydrocolloids and serving multiple functions with a broad range of applications in food, pharmaceutical, biomedical, and photographic industries. Generally, commercial gelatin is derived from pig skins, cow skins and bones. However, porcine gelatin is prohibited for Jews and Muslims consumption and bovine gelatin is acceptable only if it has been prepared according to religious requirements. The incident of cow being infected with Bovine Spongiform Encephalopathy (BSE) or “mad cow disease” also urged the needs to find gelatin from alternative sources. Realizing the importance in searching alternative gelatin sources that could also meet the needs for halal requirement, this research attempts to produce halal gelatin from fish scales from Rohu fish. Rohu fish (Labeo rohita) is a tropical freshwater fish belongs to the carp family and has a thick scales which can be utilized as alternative source of gelatin. In this study, gelatin was extracted from rohu fish (Labeo rohita) scales by two different pretreatment methods, i.e with acid and alkaline. The gelatin obtained were evaluated in terms of yield and its physicochemical properties such as gel strength, viscosity, color, gelling and melting temperatures and other relevant functional properties.
format Conference or Workshop Item
author Abu Bakar, Muhammad Khairulnizam
Bakar, Jamilah
spellingShingle Abu Bakar, Muhammad Khairulnizam
Bakar, Jamilah
Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
author_facet Abu Bakar, Muhammad Khairulnizam
Bakar, Jamilah
author_sort Abu Bakar, Muhammad Khairulnizam
title Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
title_short Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
title_full Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
title_fullStr Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
title_full_unstemmed Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
title_sort extraction and characterization of gelatin from rohu (labeo rohita) fish scale
publisher Halal Products Research Institute, Universiti Putra Malaysia
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/64197/1/M52.pdf
http://psasir.upm.edu.my/id/eprint/64197/
_version_ 1643837953928069120
score 13.211869

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