Processing Optimization of Gelatin from Rockfish Skin Based on Yield
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참고문헌
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초록
The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison ofthe physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr extraction temperature: 60°C). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at 106.6°C for 69.0 min after pretreatment with 1.1-M calcium hydroxide. Yield of gelatin extractedunder high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.
Abstract
The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison ofthe physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr extraction temperature: 60°C). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at 106.6°C for 69.0 min after pretreatment with 1.1-M calcium hydroxide. Yield of gelatin extractedunder high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.
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