| Gelatıne Productıon From Cultured Fısh Waste And Determınatıon Of Qualıty
Gelatin is a valuable protein and used in many industries especially in food. In this study, sea food processing wastes like cranium, spine, fins of cultured sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhynchus mykiss) were used as sources of gelatin.
Fish gelatins were produced by a pre-treatment 0,05 M of Citric acid (C6H8O7) for 24 h along with hydrolyzing at 65˚C for 6 h. All the dried gelatins had undetectable fishy odour and flavour.
Furthermore its 6,67% maturated solution was light yellowish and transparent. The appearance is rather gratifying. In order to determine produced gelatin quality, proximate analysis, aminoacid compositions analysis, heavy metal analysis, bloom strengths analysis, foaming capacities and stabilities analysis, pH levels analysis, colour measurements analysis, melting and gelling points measurements analysis, yield of extracted gelatin analysis were carried out.
Consequently, the conversion of our country’s cultured fish wastes like head and bone into value added gelatin product were successfully actualized. As a result of performed analysis, all of the final products comply to the standards and were found suitable for human consumption.
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