Physicochemical Properties of Gelatin Extracted From Fivelined Threadfin Bream (Nemipterus Tambuloides) Skins

Gelatin has been extracted from fivelined threadfin bream fish using 0.05 M acetic acid. Extraction process was carried out at varying temperature of 60, 80 and 95oC for 3 h. Result indicated that extraction at 80oC showed the highest gel strength (187 Bloom) with viscosity of 12 cP. In fact, it produced the lowest yield (30.45%) with melting point of 31.67oC. Higher gelatin yield was shown by extraction at 95oC (38%) and the higher melting point was shown by extraction at 60oC and 95oC (around 34oC). Amino acids composition of the selected gelatin was similar to that of bovine gelatin. At concentration of 1-3% (w/v), emulsion stability index (ESI) of fish gelatin was lower than bovine gelatin. Emulsion activity index (EAI) was dependent on the gelatin concentration, at level of 1% and 2%, EAI of fish gelatin was considerably higher than bovine gelatin. At gelatin 3%, EAI of fish gelatin and bovine gelatin was similar. It suggests that the gelatin from fivelined threadfin bream skin has comparable physicochemical properties against bovine gelatin