Huda, Nurul
School of Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia

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The Effect of Succinylation on the Physicochemical Properties of Commercial Fish Gelatin Bahar, Mohamad Ikhwan Nazmi; Omosebi, Benedict Oludare; Ardiansyah, .; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

There has been growing interest in improving the physicochemical properties of gelatin especially fish gelatin due to its inferior rheological and functional properties compared to mammalian gelatin. The effect of chemical modification (succinylation) on the physicochemical properties fish gelatin by over varying degree of succinylation (0.0 – 11.11%). was investigated. For succinylated fish skin gelatin, physicochemical properties such as gel strength (Bloom), emulsion activity and foaming activity increased from 126.06% to 178.66%, 41.8% to 68.9%, and 14.5% to 65.1% respectively.  However succinylation decrease emulsion and foaming stability of succinylated fish skin gelatin from 67.6% to 44.7% and 97.7 to 69.6% respectively.  Therefore, the result showed the improvement of physicochemical properties of succinylated fish skin gelatin was influenced by degree of succinylation.   Keywords- Fish gelatin, gel strength, emulsion and foaming capacity, and succinylation
Effect of Added Succinylated Fish Gelatin on the Textural Profile of Stored Sardine Surimi Gel Bahar, Mohamad Ikhwan Nazmi; Omosebi, Benedict Oludare; Ardiansyah, A; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 2 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Gelatin is a biopolymer with unique functional properties that are very useful in food, pharmaceutical, cosmetic, and photographic applications. Low quality gelatin such as that from fish has limited application because its gels have inferior rheological and functional properties. However, researchers are looking for ways to use this abundant resource. In this study, the effect of adding succinylated fish gelatin to stored sardine surimi was investigated. Changes in the   physicochemical properties of surimi gels depended on the degree of succinylation of the fish gelatin. As the degree of succinylation increased, expressible moisture and water holding capacity of surimi gels increased from 0.56 to 18.07% and from 2.86 to 20.45%, respectively. The lightness value of surimi gels also increased. Addition of succinylated fish gelatin had no effect on gel folding test results, but it did improve texture of the gels.  With increasing succinylation of fish gelatin, hardness of the gels increased from 11.11 to 77.78%, springiness from 0 to 20.83%, cohesiveness from 0 to 67.5%, gumminess from 9.38 to 200%, and chewiness from 8.7 to 265.22%. In summary, addition of succinylated fish gelatin improved the physicochemical properties of surimi gels.   Keywords- Fish gelatin, surimi, succinic anhydride, texural profile, water holding capacity
Improving the Physicochemical Properties of Commercial Bovine Gelatin using Succinylation Alias, Nur Aliyana Binti; Omosebi, Benedict Oludare; David, Wahyudi; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Commercial bovine gelatin was modified by using succinic anhydride and resultant changes in physicochemical properties such as Bloom strength, foaming properties and extent of succinylation were investigated. The result indicated that addition of succinic anhydride at varying concentrations of 0.04, 0.08, 0.12 and 0.16 g/g of sample increased the degree of succinylation from 0% to 14%, while Bloom strength increased from 131.97% to148.60% but at higher concentration decreased from 133.50% to128.0%. Foaming capacity increased from 171.67% to 210.70%   but a substantial constant decrease in foaming stability with time.Keywords- Gelatin,  Succinic anhydride, gel strength, foaming capacity,  physicochemical properties,