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Optimization and characterization of gelatin from kumakuma ( Brachyplatystoma filamentosum ) skin

2017; Taylor & Francis; Volume: 15; Issue: 3 Linguagem: Inglês

10.1080/19476337.2016.1266391

1947-6345

Elen Vanessa Costa da Silva, Lúcia de Fátima Henriques Lourenço, Rosinelson da Silva Pena,

Meat and Animal Product Quality

Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) using sodium hydroxide was optimized and the product was characterized. The optimized conditions established in the process were 6 h extraction at 58°C, with yield and gel strength at 19.7% and 244.3 g, respectively, which is considered acceptable for foods. The maximum desirability condition was 0.998. When the technological properties of the gelatin extracted from fish skin was compared with commercial gelatin, a difference (p < 0.05) was observed for all parameters analyzed, but within the appropriate range for gelatin. The gelatin obtained from kumakuma skin may be a new alternative to replace gelatin from mammals, besides contributing to less fish residue released into the environment.