Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry DOI Creative Commons
Farah Faiqah Fazial,

Norfarahin Mohd Rasidi,

Azfar Al Ariff Ahmad

et al.

Halalsphere, Journal Year: 2024, Volume and Issue: 4(2), P. 1 - 7

Published: July 31, 2024

Gelatin plays a vital role in the food industry, serving as thickening agent, emulsifier, wetting and stabiliser. However, conventional sources like mammalian gelatin pose health societal issues, while poultry can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative sources, which prompted further investigation. study aimed extract from red-skin Tilapia bovine sources. Both types of underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) 0.05 acetic acid (CH3COOH) at 27ºC, followed water extraction 60°C for 3 hours. Fourier-transform infrared (FTIR) analysis confirmed that extracted gelatins exhibited peaks similar commercial gelatin. The fish (EFG) demonstrated superior gel strength compared (CFG), whereas (CBG) than (EBG). protein content EFG EBG comparable, but fat significantly higher EFG. foaming capacity also evaluated, with showing greater EBG. demonstrates excellent potential usage various applications creates new opportunities sector, particularly halal production.

Language: Английский

A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon ( Salmo salar L.) and Atlantic Cod ( Gadus morhua ) DOI Creative Commons
Tone Aspevik, Mona Elisabeth Pedersen, Eva Veiseth-Kent

et al.

Journal of Aquatic Food Product Technology, Journal Year: 2024, Volume and Issue: 33(8), P. 683 - 696

Published: Sept. 13, 2024

The contents and distribution of different collagen types in bones, skins, guts salmon cod were assessed by chemical mass spectroscopic methods. highest levels found the skin (89–98%), followed bones (79–89%), (25–36%). A variety α-chain proteins detected tissues, with from 12 to 6 quantified cod, respectively. less well-known IV was significant all most diverse composition bones.

Language: Английский

Citations

0
Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry DOI Creative Commons
Farah Faiqah Fazial,

Norfarahin Mohd Rasidi,

Azfar Al Ariff Ahmad

et al.

Halalsphere, Journal Year: 2024, Volume and Issue: 4(2), P. 1 - 7

Published: July 31, 2024

Gelatin plays a vital role in the food industry, serving as thickening agent, emulsifier, wetting and stabiliser. However, conventional sources like mammalian gelatin pose health societal issues, while poultry can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative sources, which prompted further investigation. study aimed extract from red-skin Tilapia bovine sources. Both types of underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) 0.05 acetic acid (CH3COOH) at 27ºC, followed water extraction 60°C for 3 hours. Fourier-transform infrared (FTIR) analysis confirmed that extracted gelatins exhibited peaks similar commercial gelatin. The fish (EFG) demonstrated superior gel strength compared (CFG), whereas (CBG) than (EBG). protein content EFG EBG comparable, but fat significantly higher EFG. foaming capacity also evaluated, with showing greater EBG. demonstrates excellent potential usage various applications creates new opportunities sector, particularly halal production.

Language: Английский

Citations

0