Studying the Effect of Pretreatment Methods with Alkane on Yield and Quality of Gelatin Extracted From Salmon Scale

The aim of this research is to study the effect of pretreatment method with alkane on yield and quality of gelatin extracted from fish scale. NaOH and Ca(OH)2 are chosen to pretreat salmon scale. Statistical analysis shows that alkane concentration and extraction temperature significantly affect the viscosity and gelatin concentration Technical parameters of alkane pretreatment are the ratio scale: NaOH (0,5 %) ratio = 1: 3 (g/ml), time extraction of 3h,then scale is extracted with hot water at 70 °C with dry scale: solution ratio = 1: 3, (g/ml) for 4 hours provides gelatin with the best viscosity and concentration (7,25 cP and 4 Bx respectively). The quality indicators of extracted gelatin using alkane methods satisfy specified levels of Vietnam standard QCVN 4 – 21:2011/BYT for food additives - thickeners. Gelatin pretreated using NaOH is more pure although it produces the lower yield and gel strength in comparison with gelatin pretreated using HCl