Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Investigation of Pretreatment Method for Gelatin Preparation from Flounder Skin

가자미피(皮) 젤라틴 제조를 위한 전처리 방법의 검토

  • KANG Tae-Jung (Department of Food Science and Technology National Fisheries University of Yeosu) ;
  • JEON You-Jin (Department of Chemistry, National Fisheries University of Pusan) ;
  • KIM Se-Kwon (Department of Chemistry, National Fisheries University of Pusan) ;
  • SONG Dae-Jin (Department of Food Science and Technology, Cheju National University)
  • 강태중 (여수수산대학 식품공학과) ;
  • 전유진 (부산수산대학교 화학과) ;
  • 김세권 (부산수산대학교 화학과) ;
  • 송대진 (제주대학교 식품공학과)
  • Published : 1992.03.01
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Abstract

In order to reduce long preparating time for alkali pretreated B-type gelatin, enzyme pretreatment was tried on flounder(Limanda aspera) skin for I-type gelatin. The optimal extraction conditions of the B-type gelatin were 9 folds of added water with material(w/w), 3 hrs of extraction time, $60^{\circ}C$ of extraction temperature and pH 5. The maximum amount of I-type gelatin was extracted at $60^{\circ}C$ for 3 hrs using water controlled to pH 6.0(material : water= 1:9, w/w). The yields of the B- and E-type gelatin were $64.2\%\;and\;59.2\%,$ respectively. The B-type was superior to the B-type in physical properties such as jelly strength, viscosity and electric conductivity. Molecular weight of B-type was so far larger than that of the E-type due to different pretreatment method. Hydrolysis ratio of the E-type was higher than that of the B-type because of its molecular weight. Results suggest that B-type product would be better than I-type as fish skin gelatin but E-type was desirable in hydrolyzate preparation.

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