Introduction Gelatin is one of the most popular biopolymers. This review summarizes gelatin in four areas: (1) pig gelatin and halal issue, (3) selected methods used in fish gelatin extraction, (3) selected functional properties of fish gelatin and (4) selected pharmaceutical and medical application of fish gelatin. In the last decades, the rising interest in halal products issues for Muslim populations become one of the main reasons for exploring different types of collagen and gelatin from different animal sources. Fish gelatin represents one of the important types of gelatins from other sources rather than mammalian gelatins and it may thus be considered as an alternative to mammalian gelatin for use in various food and pharmaceutical applications. It was reported that about 41% of the gelatin produced worldwide is basically from pigskin. Most commercial gelatin is presently sourced from beef bone, hide and pigskin and bones. Its applications in food manufacturing are very wide-ranging including enhancing the elasticity, firmness and consistency of food products. The demand for gelatin for food and pharmaceutical application is increasing because it is one of the most widely used food ingredients. Nevertheless, the partially hydrolyzed gelatins showed the same emulsifying properties.
In addition, foam expansion (FE) was affected by enzymatic treatment, and the values decreased as pepsin increased. All of these values decreased with increasing enzyme concentration. Gelatin extracted without pepsin showed the higher gel strength, and transition, gelling and melting temperatures, which are slightly higher than G5.
#GELATINE BOVINE ADALAH SKIN#
Nevertheless, the extraction of gelatin from alkali-pretreated skin of cuttlefish with pepsin at pH 2.0 affected the molecular weight, biophysical and functional properties of resulting gelatins. The yields of gelatins G5, G10 and G15, extracted, respectively, with 5, 10, and 15 U of pepsin/g of alkali-treated skin of cuttlefish, were 6.59%, 7.69% and 9.22%, respectively, while in the absence of pepsin (G0) the yield was only 2.68%. The increase of enzyme concentration increased the yield of gelatin extraction. Reliability of gelatin authentication methods is challenged mostly by transformation of gelatin during processing and close similaritiesĪBSTRACT Gelatins from alkali-pretreated skin of cuttlefish (Sepia officinalis) were extracted with different concentrations of pepsin at pH 2.0 and characterized. These methods are time consuming, and require capital intensive equipment with huge running cost. Seven gelatin authentication methods that have been developed include: nucleic acid based, immunochemical, electrophoretic analysis, spectroscopic, mass-spectrometric, chromatographic-chemometric and chemisorption methods. Interest in source gelatin authentication is based on religious and cultural beliefs, food fraud prevention and health issues. Abstract: Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Halal researches. Kajian ini mengulas secara ringkas penemuan-penemuan dan cabaran-cabaran dalam bidang penyelidikan ini dan menyediakan cadangan untuk lebih banyak penyelidikan mengenai perkembangan kaedah pengesahan (autentikasi) yang pantas dan gelatin yang telah berubah akibat pemprosesan. Keberkesanan kaedah pengesahan (autentikasi) gelatin adalah suatu cabaran besar disebabkan oleh transformasi gelatin semasa pemprosesan dan persamaan rapat diantara struktur gelatin. Kaedah-kaedah ini memakan masa dan memerlukan peralatan bermodal intensif dengan kos yang besar. Tujuh kaedah pengesahan (autentikasi) gelatin yang telah dilaksanakan termasuk kaedah: berasaskan asid nuklik, imunokimia, analisis elektroforetik, spektroskopi, spektrometrik massa, kaedah kromatograf-kimometrik dan serapan kimia. Asas galakan untuk diadakan pengesahan (autentikasi) sumber gelatin adalah disebabkan kepercayaan agama dan budaya, pencegahan penipuan makanan dan isu kesihatan. Abstrak: Gelatin adalah bahan farmaseutikal dan makanan yang sangat terkenal serta menjadi ramuan yang paling banyak dikaji dalam bidang penyelidikan Halal.
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