Bidyut Prava Mishra, Naveena B Maheswarappa, B. E. Rao, Rituparna Banerjee, E. N. Mallika, T. S. Rao, D. N. Nath, M. Prasad, Balaji M Belore, Sowmya Dasoja, T. Mounika, P. S. Reddy, Judy Lalthanmawii, Prasana Kumar Rath
tlooto Summary
It is suggested that good quality gelatin with optimal properties can be extracted from low-value pig skin which can provide a suitable alternative to traditional gelatin derived from pork bones or beef bones and skin.
Abstract
A study was conducted to extract gelatin from pig skin and to evaluate and compare its physicochemical properties with those of commercial porcine gelatin. Whitish yellow-colored gelatin powder was extracted from pig skin through acetic acid pre-treatment, heating, filltration and drying steps. The average yield of pig skin gelatin (PSG) was 5.98 % (w/w). The protein, moisture, fat and ash content of PSG were 90.24, 8.13, 0.60 and 0. 56 %, respectively. The gel (6.67%) prepared from PSG showed a transmittance of 24.71 % and a pH of 6.45. The electrophoretic pattern of the gelatin samples showed the presence of both α1 and α2 chains with the highest molecular weight band observed at around ~ 200 kDa. The L*, a*, and b* values of PSG were recorded as 79.28, 0.58 and 5.79, respectively. Compared to commercial porcine gelatin, PSG had lower hydroxyproline content but a higher pH (p < 0.05) value. Our findings suggest that good quality gelatin with optimal properties can be extracted from low-value pig skin which can provide a suitable alternative to traditional gelatin derived from pork bones or beef bones and skin.
Citation format
MISHRA, Bidyut Prava, et al. Extraction and characterization of pig skin gelatin compared to commercial porcine gelatin. Journal of Meat Science, 2023.