Physico-chemical Properties of Pickhandle Barracuda
Physico-chemical Properties of Pickhandle Barracuda (Sphyraenajello) Skin Gelatin
Taheri
Faculty of Marine Sciences, Chabahar Maritime University
Abstract
Type gelatines were extracted from skins of Pickhandle barracuda and analysed to determine their functional and chemical properties (proximate composition, gelling point, melting point and gelatine recovery). Three different pre-treatments have been used to extract the gelatines: first, second and third treatment consist of NaoH 0.1%, H2So4 0.1% and citric acid 0.5% (Gelatin1); NaoH 0.2%, H2So4 0.2% and citric acid 1% (Gelatin2); NaoH 0.4%, H2So4 0.4% and citric acid 2% (Gelatin3), respectively. Results showed gelatine type 2 was the best (p<0.05) by protein content of 86.23±0.17%, gelling point of 14 degrees centigrade and melting point of 14 degrees centigrade. In conclusion, type 2 Pickhandle barracuda skin gelatine has shown a good potential to be used in the food and pharmaceutical industries.
Key words: Gelatine, Pickhandle Barracuda, Sphyraena jello, Protein, Gelling Point
