Ismail, Norhasikin (2022) Extraction and characterization of halal gelatin from waste by-product (black tilapia skin). Doctoral thesis, Universiti Tun Hussein Onn Malaysia.

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Abstract

Gelatin is one of the most widely used biopolymers, derived from collagen of mammalian species that commonly apply in food and non-food industries. Since the porcine and bovine are mostly sources used from the total of the production, there is significant interest in the Halal or Kosher market. Thus, fish and other marine sources are being exploited simultaneously. However, fish gelatin has certain inferiorities compared to mammalian gelatin in terms of low gel strength and viscosity. Therefore, this study aims to extract gelatin from Black Tilapia fish skins, with a focus on extraction methods for producing high quality gelatin properties includes gel strength, viscosity, melting temperature and wettability. Gelatin was extracted by using hydrochloric acid (HCl) as a pre-treatment and thermal extraction with controlling acid concentration (0.03, 0.05, 0.1, 0.15 and 0.2 M), pre-treatment time (4, 16 and 24 h), thermal extraction temperature (45, 65 and 85 °C) and extraction time (4, 16 and 24 h). The effects of ultraviolet (UV) light on the properties of gelatin has been studied. Gelatin has been exposed to Ultraviolet A (UVA) and Ultraviolet C (UVC) for 0.5 to 2 h. The gelatin yield, gel strength, viscosity, melting temperature and amino acid composition were determined. From the obtained results, the suitable condition for pre-treatment is at 0.03 M HCl with 4 h duration. The gelatin yield, gel strength, viscosity and melting temperature of gelatin extracted at 45 °C for 4 h were found 26.35 ± 0.11 %, 286.7 ± 2.52 g, 8.43 ± 0.3 cP and 29.5 ± 0.8 °C, respectively. Gelatin has been successfully extracted from Black Tilapia skin with acid extraction. Gelatin treated with UVA and UVC has improved the gel strength (22.67 %) and viscosity (18.03 %) simultaneously. Results indicated that employing UV treatment can enhance the properties of gelatin

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