Production of high quality halal gelatins through enzymatic process

Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used t...

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Main Authors:	Jaswir, Irwandi, Saeed Mirghaini, Mohamed Elwathig, Mohd. Salleh, Hamzah, Siddik, Faridayanti, Hazahari, Noor Yuslida
Format:	Conference or Workshop Item
Language:	English
Published:	2009
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/16613/ http://irep.iium.edu.my/16613/1/Production_of_high_quality.pdf

id	iium-16613
recordtype	eprints
spelling	iium-166132012-11-21T08:20:13Z http://irep.iium.edu.my/16613/ Production of high quality halal gelatins through enzymatic process Jaswir, Irwandi Saeed Mirghaini, Mohamed Elwathig Mohd. Salleh, Hamzah Siddik, Faridayanti Hazahari, Noor Yuslida TP248.13 Biotechnology Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatine is also useful in medicine, pharmaceutical and photographic industries. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived the interest in gelatin from fish raw materials. We have successfully extracted gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) by an enzymatic process using transglutaminase. Transglutaminase significantly reduced the duration of extraction and improved the properties of fish gelatins. The marine-based gelatins were comparable to the gelatins from other animals previously reported. They appeared snowy white in color with crystal-like and light texture. In terms of Bloom strength, the gelatin produced from “kerapu” was found to be the strongest one compared to others, with the Bloom value of more than 2000 g. The gelatins extracted in this study contained almost all essential amino acids, with glycine being the most predominant one. An FTIR spectroscopy study was conducted to differentiate between halal marine fish gelatin and non-halal pig gelatin. 2009-01-21 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/16613/1/Production_of_high_quality.pdf Jaswir, Irwandi and Saeed Mirghaini, Mohamed Elwathig and Mohd. Salleh, Hamzah and Siddik, Faridayanti and Hazahari, Noor Yuslida (2009) Production of high quality halal gelatins through enzymatic process. In: Kulliyyah of Engineering Kerie 2009 Research and Innovation Exhibition (KERIE); Programme book, 21 January, 2009, IIUM.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Jaswir, Irwandi Saeed Mirghaini, Mohamed Elwathig Mohd. Salleh, Hamzah Siddik, Faridayanti Hazahari, Noor Yuslida Production of high quality halal gelatins through enzymatic process
description	Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatine is also useful in medicine, pharmaceutical and photographic industries. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived the interest in gelatin from fish raw materials. We have successfully extracted gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) by an enzymatic process using transglutaminase. Transglutaminase significantly reduced the duration of extraction and improved the properties of fish gelatins. The marine-based gelatins were comparable to the gelatins from other animals previously reported. They appeared snowy white in color with crystal-like and light texture. In terms of Bloom strength, the gelatin produced from “kerapu” was found to be the strongest one compared to others, with the Bloom value of more than 2000 g. The gelatins extracted in this study contained almost all essential amino acids, with glycine being the most predominant one. An FTIR spectroscopy study was conducted to differentiate between halal marine fish gelatin and non-halal pig gelatin.
format	Conference or Workshop Item
author	Jaswir, Irwandi Saeed Mirghaini, Mohamed Elwathig Mohd. Salleh, Hamzah Siddik, Faridayanti Hazahari, Noor Yuslida
author_facet	Jaswir, Irwandi Saeed Mirghaini, Mohamed Elwathig Mohd. Salleh, Hamzah Siddik, Faridayanti Hazahari, Noor Yuslida
author_sort	Jaswir, Irwandi
title	Production of high quality halal gelatins through enzymatic process
title_short	Production of high quality halal gelatins through enzymatic process
title_full	Production of high quality halal gelatins through enzymatic process
title_fullStr	Production of high quality halal gelatins through enzymatic process
title_full_unstemmed	Production of high quality halal gelatins through enzymatic process
title_sort	production of high quality halal gelatins through enzymatic process
publishDate	2009
url	http://irep.iium.edu.my/16613/ http://irep.iium.edu.my/16613/1/Production_of_high_quality.pdf
first_indexed	2023-09-18T20:25:23Z
last_indexed	2023-09-18T20:25:23Z
_version_	1777408381509697536

Production of high quality halal gelatins through enzymatic process

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