Mechanical improvement of halal gelatin from marine sources

Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obta...

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Main Authors:	Jaswir, Irwandi, Asari, Aniza, Salleh, Hamzah Mohd.
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP Chemical technology TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20800/ http://irep.iium.edu.my/20800/ http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf

id	iium-20800
recordtype	eprints
spelling	iium-208002012-11-22T07:45:07Z http://irep.iium.edu.my/20800/ Mechanical improvement of halal gelatin from marine sources Jaswir, Irwandi Asari, Aniza Salleh, Hamzah Mohd. TP Chemical technology TP248.13 Biotechnology Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obtained from either pigskin or cow hide, there has been considerable interest in finding and using alternative substitutes. Hence, extracting gelatin from fish skin as new source of gelatin is highly granted. In this research, two types of marine sources were examined for the highest value of gel strength and viscosity under three mechanical improvement conditions using enzyme transglutaminase, namely, incubation temperature, incubation time, and enzyme concentration. The extracted sample that has excellent gel strength were selected for the optimization of the modification conditions by using Central Composite Design (CCD) by Design Expert v.6.0.8. Hexanchus griseus or shark was found to have the highest value of gel strength which are 2.6g. The analysis revealed that the maximum gel strength from gelatin extract of Hexanchus griseus skin can be reached with these conditions: 6°C, 24 hr and 0.15mg/ml of enzyme concentration. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf Jaswir, Irwandi and Asari, Aniza and Salleh, Hamzah Mohd. (2011) Mechanical improvement of halal gelatin from marine sources. In: Current Research and Development in Biotechnology Engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 222-228. ISBN 978-967-418-151-2 http://rms.research.iium.edu.my/bookstore/default.aspx
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP Chemical technology TP248.13 Biotechnology
spellingShingle	TP Chemical technology TP248.13 Biotechnology Jaswir, Irwandi Asari, Aniza Salleh, Hamzah Mohd. Mechanical improvement of halal gelatin from marine sources
description	Gelatin replacement has existed for many years for the vegetarian, halal and kosher markets, but has gained increased interest in the last decade, particularly within Europe with the emergence of bovine spongiform encephalopathy or as known as mad cow disease. Since most commercial gelatins are obtained from either pigskin or cow hide, there has been considerable interest in finding and using alternative substitutes. Hence, extracting gelatin from fish skin as new source of gelatin is highly granted. In this research, two types of marine sources were examined for the highest value of gel strength and viscosity under three mechanical improvement conditions using enzyme transglutaminase, namely, incubation temperature, incubation time, and enzyme concentration. The extracted sample that has excellent gel strength were selected for the optimization of the modification conditions by using Central Composite Design (CCD) by Design Expert v.6.0.8. Hexanchus griseus or shark was found to have the highest value of gel strength which are 2.6g. The analysis revealed that the maximum gel strength from gelatin extract of Hexanchus griseus skin can be reached with these conditions: 6°C, 24 hr and 0.15mg/ml of enzyme concentration.
format	Book Chapter
author	Jaswir, Irwandi Asari, Aniza Salleh, Hamzah Mohd.
author_facet	Jaswir, Irwandi Asari, Aniza Salleh, Hamzah Mohd.
author_sort	Jaswir, Irwandi
title	Mechanical improvement of halal gelatin from marine sources
title_short	Mechanical improvement of halal gelatin from marine sources
title_full	Mechanical improvement of halal gelatin from marine sources
title_fullStr	Mechanical improvement of halal gelatin from marine sources
title_full_unstemmed	Mechanical improvement of halal gelatin from marine sources
title_sort	mechanical improvement of halal gelatin from marine sources
publisher	IIUM Press
publishDate	2011
url	http://irep.iium.edu.my/20800/ http://irep.iium.edu.my/20800/ http://irep.iium.edu.my/20800/1/MECHANICAL_IMPROVEMENT_OF_HALAL_GELATIN_FROM_MARINE_SOURCES.pdf
first_indexed	2023-09-18T20:31:26Z
last_indexed	2023-09-18T20:31:26Z
_version_	1777408762023247872

Mechanical improvement of halal gelatin from marine sources

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