Sensory analyze will be done as quantitative
descriptive analysis. 11 Sensory evaluation will be conducted using a 20 members
panel. Samples for sensory evaluation will be prepared by dissolving 0.5 g of
gelatin in 7 ml of distilled water, to obtain a solution containing
approximately 6.67% gelatin. 11
analyses will be performed using InfoStat Ver1.0 (Estadistica y Biometria-Universidad
Nacional Cordoba). Analysis of variance (ANOVA)
Tukey’s HSD (honestly significant differences) tests will be used to determine
significance at 95% confidence (? = 0.05).
In the world, the gelatin is
generally produced from pigs and bovines’ skins and bones. 8 There are some
studies in this field. There are some articles about producing gelatin from
fish wastes and very few of them is related with fish bones. 1,8,11,12,13,14
In this research, the main aim is utilization
of fish waste for producing added value products such as fish gelatin because
fish waste is important source of protein as well as collagen and gelatin. At
this point, fish wastes are examined for suitability to usage for production of
added value products. According to literature survey, fish waste consists of fish
scales, skins, fins and bones. 5 However, the usage of fish bone for
production of gelatin has the important point that this gelatin will not have
fishy odour because bones are not highest level of odour.
In Nagai et Suzuki’s study, the
preparation of skin, bone and fin collagens and the thermal properties of these
collagens of fish was described. 1 It was found that a great amount of
collagen 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 very
high. 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 bones
of channel catfish were used for gelatin production. 8 They analyzed the
gelatin for determination of moisture, crude protein, crude lipid and ash,
gelatin yield, gel strength, SDS-Polyacrylamide gel electrophoresis, Fourier
transform infrared spectroscopy, amino acids and viscoelastic properties. 8
The difference between the Liu’s study and our study is using different type of
fish and doing different analysis on the fish gelatin such as determination of melting
point, gelling temperature, color and sensory proporties.
In Muyonga et al.’s study, type A
gelatin derived from skins and bones of young and adult Nile perch (Lates niloticus) conducted Fourier
transform infrared (FTIR) spectroscopy in a sequential extraction process. 11
The fish bone gelatin and fish skin gelatin were only analyzed for FTIR. 11
Unlike their study, doing different types of analysis such nutritional
composition, pH, gel strength, viscosity, turbidity, melting point, gelling
temperature, color and sensory properties and usage of different fish to obtain
gelatin in our research.
In Haddar et al.’s work, extraction,
characteristics and some functional properties of gelatin from tuna (Thunnus thynnus) head bones that was
obtained by hydrolyzing tuna heads with an alkaline protease, were created 12.
The gelatin from head bones was examined for approximate analysis, colour, gel
strength, electrophoretic analysis and determination of functional properties.
Unlike their research, there will be done different types of analysis such as
viscosity, turbidity, melting point, gelling temperature and sensory properties
with using different type of fish.
In Mahmoodani et al.’s study, optimum
gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone
establish. 13 This optimum condition of method will be used in our experiment
to get the high yield gelatin with different fish bone and then, the gelatin
will be analyzed.