Effect of drying and freezing of Cobia (Rachycentron canadum) skin on its gelatin properties

The aim of this study is to determine the characteristics of the gelatin extracted from dried and frozen Cobia skin. The gelatin extracted from dried and frozen Cobia skin were analyzed for their proximate composition, gelatin yield, gel strength, colour, gelling properties and amino acid composition. It was found that dried Cobia skin gave higher gelatin yield compared to that of frozen Cobia skin. There were significant difference in protein, ash and fat content of both gelatin samples. Gelatin extracted from dried skin gave a snowy white, was light textured, and had bright and white appearances, while that of frozen skin was darker in color. This study also found that the gelatin extracted from dried skin gave higher gel strength. It was also found that there was no significant difference in gelling temperature and amino acid composition between both gelatin samples. This study shows that drying is a better method in preserving Cobia skin compared to freezing, prior to gelatin extraction.