scholarly journals Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

2017 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
Sirikhwan Tinratat ◽  
Monnipha Sila-asna
Keyword(s):  
Nile Tilapia ◽  
Chemical Properties ◽  
Value Added ◽  
Sea Bass ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Food Ingredient ◽  
Alternative Source ◽  
Physico Chemical ◽  
Hedonic Scale

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan

2016 ◽  
Vol 8 (16) ◽  
pp. 156-167
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Chemical Properties ◽  
Food Product ◽  
Gel Strength ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Religious Groups ◽  
Physico Chemical ◽  
Alternative Sources ◽  
Bovine Hide

The major source  of gelatin in the world is derived from pigskin, bovine hide and also  pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the  alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of fish gelatin is lower than mammalian gelatin. The number of amino acids of fish gelatin and mammalian gelatin were similar, but defferent composition  especially for glisine, proline and arginine. Fish gelatin melting point is lower than mammalian gelatin, some types of which has a gel strength and viscosity  are able to match and even exceed the mammalian gelatine. Specifically of fish gelatine could replace the role of the mammalian gelatin as food gelatine, after considering suitability innate characteristic of fish gelatin for food product,ABSTRAKSumber Utama gelatin dunia berasal dari kulit dan tulang sapi serta babi; dimana  dari kulit sapi (29,4%), kulit babi (46%), tulang (23,1%), dan sisanya dari bahan lain (1,5%). Gelatin dari kulit ikan merupakan salah satu sumber alternatif gelatin pangan, yang dapat diterima oleh berbagai kelompok religi, seperti muslim, jews dan hindu. Rendemen gelatin kulit ikan bervariasi, tergantung spesies dan cara pengolahannya,  mampu menyamai dan bahkan melebihi rendemen gelatin mamalia. Sifat fisik-kimia gelatin ikan bervariasi diantara species ikan. Kandungan  proteinnya lebih rendah dibanding protein gelatin mamalia.  Jenis asam amino penyusun gelatin ikan mirip dengan gelatin mamalia, namun komposisinya berbeda terutama kandungan glisine, proline dan arginin. Titik leleh gelatin ikan lebih rendah, beberapa jenis diantaranya memiliki kekuatan gel dan viskositas yang mampu menyamai dan bahkan melebihi gelatin mamalia.  Secara spesifik gelatin ikan mampu menggantikan peran  gelatin mamalia  sebagai gelatin pangan setelah mempertimbangkan karakteristik innate dari gelatin ikan dengan kesesuaian produk pangan. Kata kunci : gelatin, ikan, mamalia, pangan

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals Recovery of Cerium from Glass Polishing Waste: A Critical Review

Metals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 801 ◽  
Author(s):  
Chenna Borra ◽  
Thijs Vlugt ◽  
Yongxiang Yang ◽  
S. Offerman
Keyword(s):  
Particle Size ◽  
Chemical Properties ◽  
Value Added ◽  
Leach Solution ◽  
Chemical Processes ◽  
Efficient Utilization ◽  
Selective Precipitation ◽  
Physico Chemical ◽  
Main Component ◽  
Glass Polishing

Ceria is the main component in glass polishing powders due to its special physico-chemical properties. Glass polishing powder loses its polishing ability gradually during usage due to the accumulation of other compounds on the polishing powder or due to changes in the particle size distribution. The recovery of cerium from the glass polishing waste results in the efficient utilization of natural resources. This paper reviews processes for the recovery of rare earths from polishing waste. Glass polishing powder waste can be reused via physical, physico-chemical or chemical processes by removing silica and/or alumina. The removal of silica and/or alumina only improves the life span up to some extent. Therefore, removal of other elements by chemical processes is required to recover a cerium or cerium-rich product. However, cerium leaching from the polishing waste is challenging due to the difficulties associated with the dissolution of ceria. Therefore, high acid concentrations, high temperatures or costly reducing agents are required for cerium dissolution. After leaching, cerium can be extracted from the leach solution by solvent extraction or selective precipitation. The product can be used either in glass polishing again or other high value added applications.

scholarly journals Physico-Chemical Properties of Palmyrah (Borassus flabellifer L.) Natural and Value Added Products

2020 ◽  
pp. 396-401
Author(s):  
M. Chandra Surya Rao ◽  
D. V. Swami ◽  
P. Ashok ◽  
D. R. Salomi Suneetha ◽  
R. V. Sujatha ◽  
...  
Keyword(s):  
Agricultural Research ◽  
Chemical Properties ◽  
Value Added ◽  
Economic Potential ◽  
Value Addition ◽  
Southern States ◽  
Physico Chemical ◽  
In The Wild ◽  
Slow Growing ◽  
Value Added Products

Palmyrah palm has great economic potential and every part of the palm is useful in one way or the other.The palm is found growing widely in southern states of India. The palmyrah products like tender fruit endosperm (nungu), neera, jaggery and tuber flour are not commercialised as the value addition in palmyrah is not standardised. Even though palmyrah is an economically important palm, it has not received proper attention from the agricultural research workers, probably on account of the fact that it is very slow growing palm found mostly in the wild state. In this context knowing of physico chemical properties and development of value added products and popularizing the same is essential.

scholarly journals Quality of Value Added Goat Meat Spread Enriched with Honey

2021 ◽  
Author(s):  
M. Raziuddin ◽  
R. Narendra Babu ◽  
V. Appa Rao ◽  
S. Ramesh ◽  
R. Karunakaran
Keyword(s):  
Chemical Properties ◽  
Value Added ◽  
Quality Analysis ◽  
Small Scale ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

scholarly journals Methods of extraction, physicochemical properties of alginates and their applications in biomedical field – a review

2019 ◽  
Vol 17 (1) ◽  
pp. 738-762 ◽  
Author(s):  
Magdalena Beata Łabowska ◽  
Izabela Michalak ◽  
Jerzy Detyna
Keyword(s):  
Chemical Properties ◽  
Extraction Methods ◽  
Wound Management ◽  
Probiotic Properties ◽  
Food Ingredient ◽  
Variable Yield ◽  
Current State ◽  
Physico Chemical ◽  
Potential Applications

AbstractIn this paper, the current state-of-art of extraction of alginates and the determination of their physico-chemical properties as well as their overall applications focussing on biomedical purposes has been presented. The quality and quantity of the alginate obtained with a variable yield prepared from brown seaweeds as a result of many factors, such as type of algae, extraction methods, chemical modification and others. Alginates are mainly extracted by using conventional alkaline extraction. However, novel extraction techniques such as microwave and ultrasound assisted extractions have gained a lot of interest. The extraction parameters (e.g., temperature and time of extraction) have critical impact on the alginate physiochemical and mechanical properties and thus, their potential applications. By controlling a chemical process makes it possible get various forms of alginates, such as fibres, films, hydrogels or foams. It is important to characterise the obtained alginates in order to their proper applications. This article presents several techniques used for the analysis of alginate properties. These natural polysaccharides are widely used in the commercial production, as a food ingredient, in the pharmaceutical industry due to their antibacterial, anticancer and probiotic properties. Their gelling characteristic and absorbable properties enable using alginates as a wound management material. Moreover, they are also biocompatible, non-toxic and biodegradable, therefore adequate in other biomedical applications.

Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)

2010 ◽  
Vol 101 (15) ◽  
pp. 6207-6214 ◽  
Author(s):  
H. Shahiri Tabarestani ◽  
Y. Maghsoudlou ◽  
A. Motamedzadegan ◽  
A.R. Sadeghi Mahoonak
Keyword(s):  
Rainbow Trout ◽  
Chemical Properties ◽  
Fish Skin ◽  
Physico Chemical

scholarly journals Effects of organic acid on the physicochemical properties of gelatine extracted from Fringescale sardinella (Sardinella fimbriata) bones

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 294-302
Author(s):  
N.M. Arshad ◽  
M. Abd. Ghaffar ◽  
N.F. Mohtar
Keyword(s):  
Melting Point ◽  
Physicochemical Properties ◽  
Organic Acid ◽  
Chemical Properties ◽  
Extraction Process ◽  
Gel Strength ◽  
Inorganic Acid ◽  
Alternative Source ◽  
Physico Chemical ◽  
By Products

Gelatine from marine sources especially from the fish becomes a popular alternative to replace the commercial gelatines from bovine and porcine. Fringescale sardinella (Sardinella fimbriata) is commonly used in the fish processing industry and has a high potential to produce gelatine from its by-products. The extraction of gelatine is one of the most important steps that influence its functional properties. Inorganic acid was commonly used in the extraction, however, nowadays it faces some issues due to health safety and its effect on the environment. The aim of this study was to assess the effects of organic acid (fruit vinegar) as a replacement for inorganic acid (hydrochloric acid) during extraction on the physicochemical properties of S. fimbriata gelatine. The extracted gelatines were characterized in terms of their physico-chemical properties such as the yield percentage, gel strength, melting point, molecular weight, structural composition, and amino acid analyses. Results showed that gelatine extracted with organic acid demonstrated low yield percentage (2.9±0.01%) and poor gel strength (75.9±1.06 g) and melting point (22.0±1.00°C) values compared to the standard. This gelatine also demonstrated a low amount of proline and hydroxyproline contents, which were 43.77±8.21 g/mg and 34.99±6.50 g/mg, respectively. Overall findings have suggested that different types of acid used in the extraction resulted in different physico-chemical properties of the gelatine. Such findings suggested that S. fimbriata bone hold the potential to be an alternative source for vast applications in industries. Further studies may focus on different concentrations of acid used in the extraction process. Such findings will help to improve S. fimbriata bone gelatine properties for extended uses in various industries.

scholarly journals Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

2020 ◽  
Vol 28 (s1) ◽  
pp. 27-39
Author(s):  
S.O. Onyango ◽  
G.O. Abong ◽  
M.W. Okoth ◽  
D. Kilalo ◽  
A.W. Mwang’ombe
Keyword(s):  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Acid Value ◽  
Good Health ◽  
Life Study ◽  
Physico Chemical ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Global Increase ◽  
Hedonic Scale

There is global increase in demand for good health and nutrition. The objective of this study was to formulate nutritious composite flours from cassava (Manihot esculenta L.) roots, cowpea (Vigna unguiculata) leaves, and millet (Pennisetum glaucum), especially for children and expectant women. A Nutrisurvey software was used to formulate three flour products, namely 20:50:30, 10:50:40 and 15:60:25 of cassava roots, cowpea leaves, and millet, respectively to achieve more than 40% daily requirement of protein, iron and zinc for the expectant woman. The products were subjected to a sensory panel and evaluated against a standard commercial flour (Famila) sold in the Kenyan market. The flours were also subjected to accelerated shelf-life study based on physico-chemical properties and growth of yeast and molds. Results indicated that 20:50:30 and 10:50:40 had the highest colour scores on a 7-point hedonic scale, 5.2±1.35 and 5.2±1.48 (P<0.05). The score indicates a near equal acceptability of the flour based on colour for both the standard. The green porridge (15:60:25) was the least accepted flour and had the highest total aerobic count of 3.7 log cfu g-1 after four months of storage. The acid value of the flours ranged from as low as 1.84±0.01mg KOH g-1 for the 20:50:30 at day zero and as high as 12.9±1.73 mg KOH g-1 after six months of storage. The formulated 20:50:30 flours had protein (8.0%), fat (3.5%) carbohydrates (70%), zinc (0.6 mg100 g-1), iron (0.6 mg100g-1) and vitamin C (0.3 mg100 g-1).

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