Extraction And Characterization Of Pig Skin Gelatin Compared To  Commercial Porcine Gelatin

Authors

  • Bidyut Prava Mishra Department of Livestock Products Technology, N.T.R. College of Veterinary Sciences, Gannavaram, SVVU, Tirupati, 521101, AP, India
  • Naveena B Maheswarappa Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • B Eswara Rao Department of Livestock Products Technology, N.T.R. College of Veterinary Sciences, Gannavaram, SVVU, Tirupati, 521101, AP, India
  • Rituparna Banerjee Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • E Naga Mallika Department of Livestock Products Technology, N.T.R. College of Veterinary Sciences, Gannavaram, SVVU, Tirupati, 521101, AP, India
  • T Srinivasa Rao Department of Veterinary Public Health and Epidemiology, N.T.R College of Veterinary Sciences, Gannavaram, Tirupati, 521101, AP, India
  • D Narendra Nath Department of Poultry Science, N.T.R College of Veterinary Sciences, Gannavaram, SVVU, Tirupati, 521101, AP, India
  • M G Prasad Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • Balaji M Belore Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • Sowmya Dasoja Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • T Mounika Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • P Sowmya Reddy Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • Judy Lalthanmawii Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, 500092, Telangana, India
  • Prasana Kumar Rath Department of Veterinary Pathology, College of Veterinary Science & Animal Husbandry, OUAT, Bhubaneswar, 751003, Odisha, India

DOI:

https://doi.org/10.48165/jms.2023.180106

Keywords:

Gelatin, Pig skin, Hydroxyproline content, Proximate composition, Colour

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.

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References

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Published

2023-10-16

Issue

Vol. 18 No. 1 (2023): Journal of Meat Science (June)2023

Section

Articles

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Copyright (c) 2023 Bidyut Prava Mishra, Naveena B Maheswarappa, B Eswara Rao, Rituparna Banerjee, E Naga Mallika, T Srinivasa Rao, D Narendra Nath, M G Prasad, Balaji M Belore, Sowmya Dasoja, T Mounika, P Sowmya Reddy, Judy Lalthanmawii, Prasana Kumar Rath

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Mishra, B.P., Maheswarappa, N.B., Rao, B.E., Banerjee, R., Mallika, E.N., Rao, T.S., … Rath, P.K. (2023). Extraction And Characterization Of Pig Skin Gelatin Compared To  Commercial Porcine Gelatin. Journal of Meat Science, 18(1), 36–42. https://doi.org/10.48165/jms.2023.180106
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