Gelatin was extracted from shark and salmon skins by an enzyme aided process. A three factor, two level central composite rotatable design was used to optimize the process. The factors were namely, enzyme: dry fish skin weight ratio, incubation time, and temperature. The data were analyzed by response surface methodology to determine the optimum conditions for the deproteinization, demineralization and extraction process variables. / Optimum conditions for deproteinization of shark skin by trypsin was about 25°C for 3h, and an E/S ratio of 0.08% (w/w). That for salmon was optimum at 25°C for 1 h with an E/S ratio of 1:1000. The ash content of the shark skins was reduced to over 80% at optimum demineralization conditions of 0.7M citric acid at 25°C for 3h. / Demineralised salmon skins treated with pepsin at an E/S ratio of 0.02% (w/w) for 1h at 25°C resulted in maximum gelatin yield ranging from 7--8%. For shark, the maximum yield was between 18--20% at an E/S ratio of 0.02% (w/w) for 3h at 25°C. The chemical and enzyme treatments had an effect on the viscosity, bloom value and molecular weight for both salmon and shark gelatins.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.30716 |
| Date | January 1999 |
| Creators | Ofori, Rosemary Anima. |
| Contributors | Simpson, B. K. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001744656, proquestno: MQ64420, Theses scanned by UMI/ProQuest. |
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