دراسة بعض الخواص الفيزيائية للجيلاتين المحضر من جلود أسماك لسان الثور Cynoglossus bilineatus

Abstract EN

The study included extracting of gelatin from the fish`s skin Cynoglossus bilineatus using acid and alkaline pretreatment the chemical analysis of the experiment fishes skin shows that the extracted gelatin was 11.7% for yield, 85.7% for protein, 0.84% for fat , 0.65% for ash and 12.81% moisture.

The physical properties of extracted gelatin such as melting point was 25.3 °C, setting points 21.8°C and 112 Sc.

While the relatively viscosity was 2.5 cP, the result shows that the extracted gelatin have an ability to gelation in all concentrations, the emulsifying property increased with increasing of the concentration of the sample, the extracted gelatin have a good sensory properties with a pale Yellow color and less fish smell acceptable.