Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff

Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff

This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followe...

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Main Authors: Ismail, Normah, Wan A Latiff, Wan Najma Farhaten
Format: Article
Language:English
Published: Penerbit UiTM (UiTM Press) 2019
Subjects:
Senses. Sensation. Sense organs
Gelatin
Online Access:http://ir.uitm.edu.my/id/eprint/28258/
http://ir.uitm.edu.my/id/eprint/28258/
http://ir.uitm.edu.my/id/eprint/28258/1/28258.pdf
id uitm-28258
recordtype eprints
spelling uitm-282582020-02-11T09:51:15Z http://ir.uitm.edu.my/id/eprint/28258/ Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff Ismail, Normah Wan A Latiff, Wan Najma Farhaten Senses. Sensation. Sense organs Gelatin This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followed by activated carbon (GSC) prior to extraction in warm distilled water (50°C) for 12 hours. Yield, physical properties and sensory were determined. Results showed that GLT produced highest yield (19.72%) compared to GSC (15.01%) and GC (15.81%). Although, GLT exhibited lowest gel strength (282.29g), viscoelasticity (14.1ºC) and setting point (10.46ºC) compared to other pre-treatments, fishy flavour and odour of the gelatine were almost absent with the score of 1.68 and 1.74, respectively. These values were below those of reference which are 1.87 (fishy flavour) and 2.71 (fishy odour) denoting from ‘absent to weak’. Since fishy flavour and odour were almost absent, soaking sutchi catfish skin in lime followed by tamarind could be a good method for achieving the desired sensory attributes of the freshwater fish by the reduction of the gelatine off flavour. Penerbit UiTM (UiTM Press) 2019 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/28258/1/28258.pdf Ismail, Normah and Wan A Latiff, Wan Najma Farhaten (2019) Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff. Scientific Research Journal, 16 (2). pp. 59-76. ISSN 1675-7009 https://doi.org/10.24191/srj.v16i2.6175
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Senses. Sensation. Sense organs
Gelatin
spellingShingle Senses. Sensation. Sense organs
Gelatin
Ismail, Normah
Wan A Latiff, Wan Najma Farhaten
Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
description This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followed by activated carbon (GSC) prior to extraction in warm distilled water (50°C) for 12 hours. Yield, physical properties and sensory were determined. Results showed that GLT produced highest yield (19.72%) compared to GSC (15.01%) and GC (15.81%). Although, GLT exhibited lowest gel strength (282.29g), viscoelasticity (14.1ºC) and setting point (10.46ºC) compared to other pre-treatments, fishy flavour and odour of the gelatine were almost absent with the score of 1.68 and 1.74, respectively. These values were below those of reference which are 1.87 (fishy flavour) and 2.71 (fishy odour) denoting from ‘absent to weak’. Since fishy flavour and odour were almost absent, soaking sutchi catfish skin in lime followed by tamarind could be a good method for achieving the desired sensory attributes of the freshwater fish by the reduction of the gelatine off flavour.
format Article
author Ismail, Normah
Wan A Latiff, Wan Najma Farhaten
author_facet Ismail, Normah
Wan A Latiff, Wan Najma Farhaten
author_sort Ismail, Normah
title Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
title_short Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
title_full Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
title_fullStr Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
title_full_unstemmed Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
title_sort effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (pangasius sutchi) skin / normah ismail and wan najma farhaten wan a latiff
publisher Penerbit UiTM (UiTM Press)
publishDate 2019
url http://ir.uitm.edu.my/id/eprint/28258/
http://ir.uitm.edu.my/id/eprint/28258/
http://ir.uitm.edu.my/id/eprint/28258/1/28258.pdf
first_indexed 2023-09-18T23:19:54Z
last_indexed 2023-09-18T23:19:54Z
_version_ 1777419361060913152

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