Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin

Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed co...

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Main Authors:	Hammed, Ademola Monsur, Jaswir, Irwandi, Mohd. Salleh, Hamzah, Alkahtani, Hassan
Format:	Article
Language:	English English English English
Published:	Taylor and Francis 2014
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/1/Effects_of_Pretreatment_on_Properties_of_Gelatin_from_Perch_Lates_Niloticus_Skin.pdf http://irep.iium.edu.my/51772/4/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_SCOPUS.pdf http://irep.iium.edu.my/51772/5/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_WOS.pdf http://irep.iium.edu.my/51772/11/51772_Effects%20of%20pretreatment_SCOPUS.pdf

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spelling	iium-517722017-09-19T02:14:22Z http://irep.iium.edu.my/51772/ Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin Hammed, Ademola Monsur Jaswir, Irwandi Mohd. Salleh, Hamzah Alkahtani, Hassan TP368 Food processing and manufacture Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C–N amide II and III bond stretches as well as weak C=O bond stretch. Taylor and Francis 2014 Article PeerReviewed application/pdf en http://irep.iium.edu.my/51772/1/Effects_of_Pretreatment_on_Properties_of_Gelatin_from_Perch_Lates_Niloticus_Skin.pdf application/pdf en http://irep.iium.edu.my/51772/4/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/51772/5/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_WOS.pdf application/pdf en http://irep.iium.edu.my/51772/11/51772_Effects%20of%20pretreatment_SCOPUS.pdf Hammed, Ademola Monsur and Jaswir, Irwandi and Mohd. Salleh, Hamzah and Alkahtani, Hassan (2014) Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin. International Journal of Food Properties, 17 (6). pp. 1224-1236. ISSN 1094-2912 E-ISSN 1532-2386 http://www.tandfonline.com/doi/full/10.1080/10942912.2012.685676 10.1080/10942912.2012.685676
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Hammed, Ademola Monsur Jaswir, Irwandi Mohd. Salleh, Hamzah Alkahtani, Hassan Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
description	Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C–N amide II and III bond stretches as well as weak C=O bond stretch.
format	Article
author	Hammed, Ademola Monsur Jaswir, Irwandi Mohd. Salleh, Hamzah Alkahtani, Hassan
author_facet	Hammed, Ademola Monsur Jaswir, Irwandi Mohd. Salleh, Hamzah Alkahtani, Hassan
author_sort	Hammed, Ademola Monsur
title	Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
title_short	Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
title_full	Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
title_fullStr	Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
title_full_unstemmed	Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
title_sort	effects of pretreatment on properties of gelatin from perch (lates niloticus) skin
publisher	Taylor and Francis
publishDate	2014
url	http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/ http://irep.iium.edu.my/51772/1/Effects_of_Pretreatment_on_Properties_of_Gelatin_from_Perch_Lates_Niloticus_Skin.pdf http://irep.iium.edu.my/51772/4/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_SCOPUS.pdf http://irep.iium.edu.my/51772/5/51772-Effects_of_pretreatment_on_properties_of_gelatin_from_perch_WOS.pdf http://irep.iium.edu.my/51772/11/51772_Effects%20of%20pretreatment_SCOPUS.pdf
first_indexed	2023-09-18T21:13:23Z
last_indexed	2023-09-18T21:13:23Z
_version_	1777411401934962688

Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin

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