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http://krishi.icar.gov.in/jspui/handle/123456789/15312| Title: | Optimisation of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach |
| Other Titles: | Not Available |
| Authors: | Mandakini Devi, H. Kannaiyan, S.K. Kamei, G. Jakhar, J.K. Mithilesh Kumar |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Education |
| Published/ Complete Date: | 2013-07-02 |
| Project Code: | Not Available |
| Keywords: | Unicorn leatherjacket Skinwaste Gelatin Gel strength Melting point Response surface methodology |
| Publisher: | Springer |
| Citation: | Mandakini Devi, H., Kannaiyan, S.K.,Kamei, G., Jakhar, J.K.and Mithilesh Kumar (2013)-Optimisation of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach.J. Food Sci. Technol. 52(2) : 976-983. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Physical properties of gelatin extracted from Unicorn leatherjacket (Aluterus monoceros) skin, which is generated as a waste from fish processing industries, were optimised using Response Surface Methodology (RSM). A Box-Behnken design was used to study the combined effects of three independent variables, namely phosphoric acid (H3PO4) concentration (0.15–0.25 M), extraction temperature (40–50 °C) and extraction time (4–12 h) on different responses like yield, gel strength and melting point of gelatin. The optimum conditions derived by RSM for the yield (10.58%) were 0.2 M H3PO4 for 9.01 h of extraction time and hot water extraction of 45.83 °C. The maximum achieved gel strength and melting point was 138.54 g and 22.61 °C respectively. Extraction time was found to be most influencing variable and had a positive coefficient on yield and negative coefficient on gel strength and melting point. The results indicated that Unicorn leatherjacket skins can be a source of gelatin having mild gel strength and melting point. |
| Description: | Not Available |
| ISSN: | 0022-1155(Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 52(2) |
| Page Number: | 976-983 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.1007/s13197-013-1075-y |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15312 |
| Appears in Collections: | FS-CIFT-Publication |
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