Universiti Malaysia Terengganu
Title: Potential use of gelatine from fishery by-products
Biography: Nor Fazliyana Mohtar
Gelatine is one of the most popular biopolymers widely used in food industries. It has been mainly derived from porcine skins and bovine bones. However, gelatine from marine sources has drawn extensive interest due to the requirements for Halal and Kosher ingredients in food product development and the rising concern of consumer about BSE in commercial mammalian gelatine products. Furthermore, the abundance of fishery by-products produced from keropok lekor industry has created the opportunity to extract the gelatine from fish sources. Therefore, the extraction of gelatine from several fish species was conducted and compared to the commercial mammalian gelatines. Fish gelatine exhibited relatively lower properties compared to the commercial ones. Therefore, modifications through chemical and enzymatic cross-linkings were conducted to improve its functional properties. The uncross-linked and cross-linked gelatine gels demonstrated distinctive differences in the molecular weight distribution, microstructure, gel strength, and degree of cross-linkings. The current findings have successfully proved that the modified fish gelatines can be an alternative to replace the mammalian gelatines. These improved functional properties could also create a significant demand for fish gelatine in food applications, in meeting the global requirements for Halal and Kosher markets as well as alleviating the waste disposal problem from the processing of keropok lekor.