Tilapia Gelatin : Elimination of Fishy Odor
Keywords:
fishy odor, fish gelatin, Nile tilapia skinAbstract
Tilapia fillets are the main processed freshwater fish export from Thailand. Many by-products are created during processing, including head, bone, blood, intestine, skin and scales. These can be used as raw materials for the production of fish oil, fish meal, protein concentrate, calcium, collagen and gelatin. Nile tilapia skin can be used for industrial gelatin production, and it is available in large quantities. However, because of its strong fishy odor, it is not acceptable for this application. The objective of this study was to remove fishy odor from Nile tilapia skin for use in gelatin extraction. Nile tilapia skin was treated by soaking in five different combinations of NaCl, NaOH, sulfuric acid and citric acid, and then rinsed with tap water until neutral pH of the wash water was obtained. Gelatin from Nile tilapia skin was extracted with water at 50 ºC for 3 h, then the filtered solution was evaporated at 50 ºC before oven drying at 50 ºC for 16 h. The product was analyzed for yield, gel strength and volatile compounds with GC/MS and evaluated for sensory characteristics. The pretreatment of 1.5% NaCl, 0.2% NaOH, 0.2% sulfuric acid and 1% citric acid gave high yield (20.37±0.64%) and gel strength (1,811.73±8.80 g) of clear, colorless and odorless gelatin. Nile tilapia skin gelatin was accepted by panelists. Then gelatin from Nile tilapia skin would be suitable for use by food, cosmetics and pharmaceutical industries.
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