Fish Gelatin From Surimi Processing By-Products: Extraction And Characterization

Bakar, Muhammad Khairulnizam Abu (2010) Fish Gelatin From Surimi Processing By-Products: Extraction And Characterization. Masters thesis, Universiti Sains Malaysia.

Download (537kB) | Preview


Fish gelatin was extracted from surimi processing by-products of four different fish species, namely slender shad (Elongata ilisha), sin croaker (Johnius dussumieri), ribbon fish (Trichiurus lepturus) and threadfin bream (Nemipterus japonicus). These by-products consisted of skins, bones and scales. In the initial study, highest yield of fish gelatin was obtained from slender shad fish by-products and this species was then selected for optimization of gelatin extraction condition study. Several factors that could influence the gelatin extraction process were optimized using response surface methodology (RSM) approach.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: ASM Ab Shukor Mustapa
Date Deposited: 26 Sep 2018 02:28
Last Modified: 12 Apr 2019 05:26

Actions (login required)

View Item View Item