Improvement on the Functional Properties of Gelatin Prepared from the Yellowfin Sole Skin by Precipitation with Ethanol

알코올처리에 의한 각시가자미껍질 젤라틴의 기능성 개선

  • Kim, Jin-Soo (Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 김진수 (통영수산전문대학 수산가공과) ;
  • 이응호 (부산수산대학교 식품공학과)
  • Published : 1994.12.01

Abstract

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

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