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Date Published: 15/04/2016
Abstract Views: 197
Views PDF: 85
Issue
Vol. 12 No. 2 (2016)
Section
ORIGINAL RESEARCH
How to Cite
1.
QUACH VA, PHAM TQ, LE TH. STUDY ON EXTRACTION OF GELATIN FROM PIG SKIN. Tạp chí Dinh dưỡng và Thực phẩm. 2016;12(2):23-26. Accessed July 3, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/577

STUDY ON EXTRACTION OF GELATIN FROM PIG SKIN

Van Anh QUACH1,, Thi Quynh PHAM1, Thanh Ha LE1
1 Hanoi University of Science and Technology, Vietnam

Main Article Content

Abstract

Gelatin is an important polipeptide having many applications in food, cosmetics, pharmacy, photography industry. Gelatin is produced from animal skin and bone, and fish skin. Gelatin for food industry is produced mainly from bovine and porcine skin, from which gelatine from porcince accounted up to 40% production in 2013. Low production price and short procedure are the reasons for choosing porcince skin as resouce. In this study, the effects of temperature, pH, time of extraction, ratio of raw material: acid solution were investigated. The results showed that pH of 3, ratio of raw material: water of 1/3 and two extraction times - first at 55ºC for 6 hours and second at 65ºC for two hours were the appropriate conditions for gelatin extraction from porcince skin. The yield of extraction was 93%. The gelatin dried product had gel strength (bloom) of 231.13±11.42 that can be used in food industry.

Article Details

Keywords

Gelatin, pig skin, extraction, temperature, pH

References

1. Hafidz, R. M., Yaakob, C., Amin, I. and Noorfaizan, A. Chemical and functional properties of bovine and porcine skin gelatin. International Food Research Journal 18 (2011) 813-817.
2. Andronikov, D., Naseva, D., Dimitrovska, Z., Saneva, D. and Kuzelov, A. The amount of protein and influence of various acid solution and water jn microbiology of fresh and frozen pork skin. Animal studies and veterinary medicine 3 (2013) 11-15.