ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Seven potential variables, pretreatment temperature, pretreatment time, concentration of OH−, concentration of H+, extraction temperature, extraction time, and skin/water ratio, were investigated by a 27-3 fractional factorial design to identify critical control factors for pollock skin gelatin extraction, and 3 responses, yield, gel strength, and viscosity, were evaluated. The results suggest that 4 variables, pretreatment temperature, concentration of OH−, concentration of H+, and extraction temperature, have significant effects on gelatin extraction, and these key factors were then selected for the subsequent optimization using response surface methodology with a 4-factor, 5-level central composite rotatable design. It suggests that a concentration of OH− at 0.25 mol/L, a concentration of H+ at 0.09 mol/L, a pretreatment temperature at 2°C, and an extraction temperature at 50°C, will give the highest values for the 3 responses. The predicted responses for these extraction conditions are that the yield will be 18%, gel strength will be 460 g, and viscosity will be 6.2 c P.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb10704.x
