Effect of Pre-Treatment on Physical Properties and Sensory Attributes of Gelatin Extracted from Sutchi Catfish (Pangasius sutchi) Skin
This study was conducted to evaluate the effect of pre-treatment on fishy flavor and odor removal of gelatin extracted from sutchi catfish (Pangasius sutchi) skin. Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followed by activated carbon (GSC) prior to extraction in warm distilled water (50°C) for 12 hrs. Yield, physical properties and sensory were determined. Results showed that GLT produced highest yield (19.72%) compared to GSC (15.01%) and GC (15.81%). Although, GLT exhibited lowest gel strength (282.29g), viscoelasticity (14.1ºC) and setting point (10.46ºC) compared to other pre-treatments, fishy flavor and odor of the gelatin were almost absent obtaining the score of 1.68 and 1.74, respectively. These values were below those of reference which are 1.87 (fishy flavor) and 2.71 (fishy odor) denoting from ‘absent to weak’. Since fishy flavor and odor were almost absent, soaking sutchi catfish skin in lime followed by tamarind could be a good method to obtain gelatin with the desired sensory attributes.
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