Sensory products such as fish gelatin because

Sensory analyze will be done as quantitativedescriptive analysis. 11 Sensory evaluation will be conducted using a 20 memberspanel. Samples for sensory evaluation will be prepared by dissolving 0.5 g ofgelatin in 7 ml of distilled water, to obtain a solution containingapproximately 6.67% gelatin.

11 Statisticalanalyses will be performed using InfoStat Ver1.0 (Estadistica y Biometria-UniversidadNacional Cordoba). Analysis of variance (ANOVA)Tukey’s HSD (honestly significant differences) tests will be used to determinesignificance at 95% confidence (? = 0.05).

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 5. LiteratureSurvey In the world, the gelatin isgenerally produced from pigs and bovines’ skins and bones. 8 There are somestudies in this field. There are some articles about producing gelatin fromfish wastes and very few of them is related with fish bones. 1,8,11,12,13,14 In this research, the main aim is utilizationof fish waste for producing added value products such as fish gelatin becausefish waste is important source of protein as well as collagen and gelatin.

Atthis point, fish wastes are examined for suitability to usage for production ofadded value products. According to literature survey, fish waste consists of fishscales, skins, fins and bones. 5 However, the usage of fish bone forproduction of gelatin has the important point that this gelatin will not havefishy odour because bones are not highest level of odour. In Nagai et Suzuki’s study, thepreparation of skin, bone and fin collagens and the thermal properties of thesecollagens of fish was described. 1 It was found that a great amount ofcollagen could be obtained from fish skin, bone and fin.

Although fish fin,bone and skins are dumped as waste, the yield of collagen from them is veryhigh. In this research, the collagen was obtained from fish waste.In our study,to obtain gelatin from fish bone is targeted. In Liu et al.’s study, the head bonesof channel catfish were used for gelatin production. 8 They analyzed thegelatin for determination of moisture, crude protein, crude lipid and ash,gelatin yield, gel strength, SDS-Polyacrylamide gel electrophoresis, Fouriertransform infrared spectroscopy, amino acids and viscoelastic properties. 8The difference between the Liu’s study and our study is using different type offish and doing different analysis on the fish gelatin such as determination of meltingpoint, gelling temperature, color and sensory proporties.

 In Muyonga et al.’s study, type Agelatin derived from skins and bones of young and adult Nile perch (Lates niloticus) conducted Fouriertransform infrared (FTIR) spectroscopy in a sequential extraction process. 11The fish bone gelatin and fish skin gelatin were only analyzed for FTIR. 11Unlike their study, doing different types of analysis such nutritionalcomposition, pH, gel strength, viscosity, turbidity, melting point, gellingtemperature, color and sensory properties and usage of different fish to obtaingelatin in our research. In Haddar et al.’s work, extraction,characteristics and some functional properties of gelatin from tuna (Thunnus thynnus) head bones that wasobtained by hydrolyzing tuna heads with an alkaline protease, were created 12.The gelatin from head bones was examined for approximate analysis, colour, gelstrength, electrophoretic analysis and determination of functional properties.

Unlike their research, there will be done different types of analysis such asviscosity, turbidity, melting point, gelling temperature and sensory propertieswith using different type of fish. In Mahmoodani et al.’s study, optimumgelatin extraction conditions from pangasius catfish (Pangasius sutchi) boneestablish. 13 This optimum condition of method will be used in our experimentto get the high yield gelatin with different fish bone and then, the gelatinwill be analyzed.

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