Sains Malaysiana 42(12)(2013): 1697–1705

Processing Optimization and Characterization of Gelatin from

Catfish (Clarias gariepinus) Skin

(Pengoptimuman Pemprosesan dan Pencirian Gelatin daripada

Kulit Ikan Keli (Clarias gariepinus))

V. SANAEI ARDEKANI, F. MAHMOODANI, S.F. SEE, S.M. YUSOP* & A.S. BABJI

Food Science Program, School of Chemical Sciences and Food Technology,

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

Received: 19 October 2011/Accepted: 8 July 2013

ABSTRACT

The extraction of catfish (Clarias gariepinus) skin gelatin was optimized by using response surface methodology (RSM) employing a central composite design (CCD). RSM with 3-factors, 5-levels CCD was carried out for the optimization. The independent variables were suggested which include NaOH concentration (0.07-0.23 mol/L), acetic acid concentration (0.04-0.14 mol/L) and extraction temperature (40-80°C) with the percentage of hydroxyproline recovery (Y) as dependant variable. A maximum Y of 65.32% for gelatin processing was obtained using a combination of 0.13 mol/L NaOH and 0.09 mol/L acetic acid for 1 h, followed by a hot-water extraction at 64.92°C for 3 h. The results indicated a high protein content (88.46 g/100 g) in the extracted gelatin with a viscosity of 3.45 mPa.s, 286.71 g gel strength and 173 residues per 1000 residues of imino acids (proline and hydroxyproline). Furthermore, the gelatin from catfish also showed a relatively good instrumental texture quality according to texture profile analysis (TPA).

Keywords: Bovine gelatin; catfish; central composite design; fish skin gelatin; response surface methodology

ABSTRAK

Pengekstrakan gelatin daripada kulit ikan keli (Clarias gariepinus) dioptimumkan dengan menggunakan kaedah sambutan permukaan (RSM) menggunakan reka bentuk komposit tengah (CCD). RSM dengan faktor 3-, 5-aras CCD telah digunakan untuk pengoptimuman. Parameter tak bersandar yang dicadangkan termasuk kepekatan NaOH (0.07-0.23 mol/L), kepekatan asid asetik (0.04-0.14 mol/L) dan suhu pengekstrakan (40-80°C) dengan peratusan pemulihan hidroksiprolin (Y) sebagai parameter bersandar. Nilai maksimum Y (65.32%) untuk pemprosesan gelatin telah diperoleh dengan menggunakan kombinasi 0.13 mol/L NaOH dan 0.09 mol/L asid asetik untuk 1 jam dan diikuti dengan pengekstrakan menggunakan air panas pada 64.92°C selama 3 jam. Keputusan menunjukkan ekstrak gelatin mengandungi kandungan protein yang tinggi (88.46 g/100 g) dengan nilai kelikatan 3.45 mPa.s, nilai kekuatan gel 286.71 g dan 173 sisa per 1000 sisa asid imino (prolin dan hidroksiprolin). Selain itu, gelatin daripada ikan keli juga mempunyai kualiti tekstur yang baik menerusi analisis profil tekstur (TPA).

Kata kunci: Gelatin kulit ikan; ikan keli; kaedah permukaan respons; reka bentuk komposit tengah

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*Corresponding author; email:  salma_ my@ukm.my