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Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process

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Abstract

A factorial design and response surface methodology were used to optimize the extraction process of tilapia skin gelatin (Oreochromis urolepis hornorum). The concentrations of NaOH (0.15%–0.35%) and H2SO4 (0.15%–0.35%), the extraction temperature (40°C–60°C), and the extraction time (3–15 h) were independent variables. Response variables were yield (%), viscosity (mPa·s), and gel strength (g). The NaOH (%) and H2SO4 (%) concentrations had significant influences (p<0.05) on viscosity and gel strength, while the extraction temperature (°C) and the extraction time (h) showed significant influences (p<0.05) on all dependent variables. Increasing the temperature and extraction time provided higher yields with a reduction in the gelatin viscosity and gel strength. Tilapia fish skin can be used as a source for production of gelatin.

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Authors and Affiliations

  1. Laboratory of Food Technology, Faculty of Engineering, Federal Technological University of Paraná (UTFPR), 85601-970, Francisco Beltrão, PR, Brazil

    Alexandre da Trindade Alfaro & Evellin Balbinot

  2. Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), 79804-970, Dourados, MS, Brazil

    Gustavo Graciano Fonseca

  3. Department of Food Technology, Federal Technological University of Paraná (UTFPR), 86036-370, Londrina, PR, Brazil

    Nilson Evelazio de Souza

  4. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), 96201-900, Rio Grande, RS, Brazil

    Carlos Prentice

Authors
  1. Alexandre da Trindade Alfaro
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  2. Gustavo Graciano Fonseca
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  3. Evellin Balbinot
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  4. Nilson Evelazio de Souza
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  5. Carlos Prentice
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Correspondence to Alexandre da Trindade Alfaro.

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da Trindade Alfaro, A., Fonseca, G.G., Balbinot, E. et al. Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process. Food Sci Biotechnol 23, 765–773 (2014). https://doi.org/10.1007/s10068-014-0103-7

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  • DOI: https://doi.org/10.1007/s10068-014-0103-7

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