Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)

Physico-chemical properties of gelatin extracted from rainbow trout (Onchorhynchus mykiss) skin were optimized using response surface methodology (RSM). Central rotatable composite design was applied to study the combined effects of NaOH concentration (0.01–0.21 N), acetic acid concentration (0.01–0.21 N) and pre-treatment time (1–3 h) on yield, molecular weight distribution, gel strength, viscosity and melting point of gelatin. Regression models were developed to predict the variables. Predict values of multiple response at optimal condition were that yield = 9.36%, α 1 / α 2 chain ratio = 1.76, β chain percent = 32.81, gel strength = 459 g, viscosity = 3.2 mPa s and melting point = 20.4 °C. The optimal condition was obtained using 0.19 N NaOH and 0.121 N acetic acid for 3 h. The results showed that the concentration of H+ during pre-treatment had significant effect on molecular weight distribution, melting point and gel strength. The concentration of OH− had significant effect on viscosity and for extraction yield, pretreatment time was the critical factor.