Studies on the kinetics of Sol-Gel transition and gelation mechanism of fish gelatin extracted from fish byproducts.

Mohd Hani, Norziah Studies on the kinetics of Sol-Gel transition and gelation mechanism of fish gelatin extracted from fish byproducts. Project Report. Universiti Sains Malaysia. (Submitted)

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Abstract

Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi processing by-products were investigated and compared with those of fish gelatin and halal bovine gelatin from commercial preparations. To enhance the physical and thermal properties of EFG, transglutaminase enzyme was added in different amounts (0.5, 1.0, 3.0 and 5.0 mg/g gelatin) to the EFG samples. Treatment with enzyme, increased the melting temperature of treated EFG up to 17.5 °C whilst the gelling temperatures increased up to 5.7 DC compared to untreated samples (5.1 DC). as observed from rheological measurements. Sifat fisikokimia dan termal gelatin ikan yang diekstrak (EFG) daripada hasilan sampingan pemprosesan surimi telah diselidik dan dibandingkan dengan gelatin ikan dan gelatin lembu halal komersit. 8agi meningkatkan sifat fisikokimia dan termal EFG, enzim transglutaminase ditambah dalam amoun yang berbeza «0.5, 1.0, 3.0 and 5.0 mg/g gelatin) kepada sampel EFG. Rawatan dengan enzim meningkatkan suhu lebur EFG sehingga 17.5 °C. manakala suhu pengelan meningkat kepada 5.7 °C jika dibandingkan dengan sampel yang tidak dirawat dengan enzim (5.1 DC). Kekuatan gel meningkat sehingga 101.1 9 dan 90.6 g dengan kepekatan enzim yang ditambah, 1.0 and 3.0 mg/g. masing-masing.

Item Type: Monograph (Project Report)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Monograph
Depositing User: Mr Erwan Roslan
Date Deposited: 27 Mar 2017 14:44
Last Modified: 14 Aug 2017 09:49
URI: http://eprints.usm.my/id/eprint/32550

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