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

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

doi:10.48165/jms.2023.180106

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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