(2009) reported that both warm- and cold-water fish species represent an alternative source of gelatin that would be permitted under some religious practices (halal and kosher) and would likely also be disease-free. Fish gelatin has been widely studied in the past decade by many institutions worldwide. The growing demand for halal gelatin in halal foods, and the rejection of haram sources of gelatin (mainly porcine gelatin) have encouraged scientists to search for alternative sources. Interest in alternative sources of halal gelatin is increasing due to growing concerns among industry and consumers. In addition, diseases such as bovine spongiform encephalopathy (BSE) in cows and swine flu in pigs raise safety concerns ( Herpandi et al., 2011). However, meat and its derivatives from other ruminants including cows, goats, sheep, and camels can be consumed, although only when the animal is slaughtered according to Islamic teaching ( Fuseini et al., 2016). Consumption (as food or in pharmaceutical products) and use (non-food products such as cosmetics) of Haram (non-halal) products are prohibited ( Regenstein et al., 2003). Pork and its by-products are not allowed to be consumed according to Islamic teaching. Halal is the term referring to some animal-based products that must be produced under specific criteria according to sharia “Islamic legislation”. The halal status of mammalian gelatin is controversial and sometimes considered haram. The Bloom value gives a measure of gelatin strength, classified as low (≤150 g), medium (˃150–220 g), and high (˃220–300 g) Bloom ( AL-Kahtani et al., 2017). Physical properties of gelatin, as measured by Bloom value and viscosity, are the most important. Gelatin is commonly used as an ingredient for enhancing elasticity, thickness, and emulsification ( Lin et al., 2017). Gelatin is a protein product originally derived from the partial hydrolysis of collagen obtained from skin (hides), bones, and connective tissues of land animals, usually mammals, as well as of fish and chickens. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Bloom value of the camel skin gelatin was 340 g. Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 ☌ and pH 5.26 after 2.58 min. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 ☌ pH values of 1, 4, and 7 and extraction times of 0.5, 2.0, and 3.5 min. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |