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Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

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Abstract

This study was aimed to investigate the re-extraction process for gelatin recovery from the skin of farmed giant catfish. The first extraction was done by incubating the acid-treated fish skin at 45 °C for 12 h. The remnant was re-extracted at temperatures of 60–90 °C for 1–12 h. The gelatin yield of the first extraction was 10.14%, while the re-extraction at high temperature provided higher recovery (19.5%). Low band intensity of α1 and α2 chains of gelatin was observed when it was re-extracted at high temperature for a longer time. The absorption bands of amide I and II from both extracted gelatins were similar. Low-transition temperature with high transition enthalpy of gelatin extracted at 90 °C was observed. The obtained results suggested that the re-extraction process could be applied as a supplemental step for other sources to obtain high recovery with the desired properties.

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Acknowledgments

The authors thank Mae Fah Luang University and Thailand Research Fund (TRF-MAG) for financial support under the project No. MRG-WII 525 S 088, to Mr. Samart Sai-Ut. We also thank Prof. Matthew Robert Ferguson, School of Liberal Arts, Mae Fah Luang University for kindly providing suggestions and corrections for the manuscript.

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Authors and Affiliations

  1. Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand

    Samart Sai-Ut & Saroat Rawdkuen

  2. Nutraceutical and Functional Food Research and Development Center, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Akkasit Jongjareonrak

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  1. Samart Sai-Ut
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  2. Akkasit Jongjareonrak
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  3. Saroat Rawdkuen
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Correspondence to Saroat Rawdkuen.

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Sai-Ut, S., Jongjareonrak, A. & Rawdkuen, S. Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish. Food Bioprocess Technol 5, 1197–1205 (2012). https://doi.org/10.1007/s11947-010-0408-3

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  • DOI: https://doi.org/10.1007/s11947-010-0408-3

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