The Effect of Succinylation on the Physicochemical Properties of Commercial Fish Gelatin
| Main Authors: | Bahar, Mohamad Ikhwan Nazmi; Food Technology Program, Universiti Sains Malaysia, Penang, 11800, Malaysia, Omosebi, Benedict Oludare; Department of Food Technology, Federal Institute of Industrial Research , Oshodi, Lagos State, Nigeria, Ardiansyah, .; Department of Food Technology, Universitas Bakrie, Jakarta, Indonesia, Huda, Nurul; School of Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
, 2017
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| Online Access: |
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1746 |
Daftar Isi:
- There has been growing interest in improving the physicochemical properties of gelatin especially fish gelatin due to its inferior rheological and functional properties compared to mammalian gelatin. The effect of chemical modification (succinylation) on the physicochemical properties fish gelatin by over varying degree of succinylation (0.0 – 11.11%). was investigated. For succinylated fish skin gelatin, physicochemical properties such as gel strength (Bloom), emulsion activity and foaming activity increased from 126.06% to 178.66%, 41.8% to 68.9%, and 14.5% to 65.1% respectively. However succinylation decrease emulsion and foaming stability of succinylated fish skin gelatin from 67.6% to 44.7% and 97.7 to 69.6% respectively. Therefore, the result showed the improvement of physicochemical properties of succinylated fish skin gelatin was influenced by degree of succinylation. Keywords- Fish gelatin, gel strength, emulsion and foaming capacity, and succinylation