Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction

Khushboo^1,2 , Nutan Kaushik¹ , Kristina Norne Widell³, Rasa Slizyte³, Asha Kumari¹

¹Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, India.

²Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.

³Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway.

Corresponding Author E-mail: kaushikn2008@gmail.com

Globally, the surimi processing industry produces a large amount of by-products in the form of head and viscera, skin, bones, scale, etc. The aim of this study was to assess the combined biomass of pink perch skin and bones obtained from the surimi industry as a potential source of raw material for gelatin production and identify a green method of gelatin extraction by comparing four green processes. Four green gelatin extraction processes were compared for their gelatin extraction efficiency. Among the four processes, process 1 and process 2 comprised of two-step extraction viz pre-treatment with NaCl and extraction with hot water. Process 3 and process 4 comprised of single-step wherein pre-treatment and extraction were done simultaneously with acidic water using acetic acid. The gelatin extraction efficiency was determined based on the yield and L-hydroxyproline content of the extracted gelatin. Further, the extracted gelatin was characterized for their proximate and amino acid composition. The acetic acid based single-step method was found to be more efficient in the extraction of gelatin than the NaCl pretreatment method. The gelatin extracted with this method had a higher yield (4.2%), protein content (79.6%), and imino acid (27.3%) content than the NaCl pretreatment method, which had 1.51% gelatin yield, 48.1% protein content, and 13.1% imino acid content. The results suggested that the single-step extraction method can be effectively utilized for the extraction of gelatin from pink perch skin and bones combined biomass. This study provides a method for the valorization of the surimi industry by-product into a high value product with potential application in various industries.

bones; Fish by-products; Gelatin; Nemipterus japonica; Pink perch; Skin

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