Study On Processing Techology Of Edible Gelatin Products Of Sturgeon Skin

The production of sturgeon skin,as by-products of cultured sturgeon,increases dramatically these years in China.Sturgeon skin is so rich in collagen and minerals that can be used in food industry by properly processing.Processing sturgeon skin into edible gelatin products,which is full of nutritional value,could broaden the channels of sturgeon by products processing,enrich sturgeon food products,and bring economic benefits.This research focused on developing sturgeon skin edible gelatin products on base of practical production.Firstly the optimal process was investigated.It was shown that the optimum extraction conditions was 80?,material/water ratio 1:4 and extraction time 2 h.The gel strength was 168.16 g;color was 19.3 L*,8.71 a*,2.25 b*.18.76 W;recovery rate of collagen was 32.63%and total solids content in liquid was 4.90%under this optimum conditions.And the physicochemical properties of sturgeon skin edible gelatin products had clear gel network and uniform pores of micro structure,proper hardness,clear color and good appearance.To improve the quality of edible gelatin,the research modified the defatting process of sturgeon skin.Through the single element and orthogonal experiment,the optimum conditions of alkaline lipase on sturgeon skin defatting has been find out:enzymes 50 U/mL,pH 9,time 50 min.Under these conditions,ratio of defat was 45.34%.Then rheologic properties and flavor of gelatin was researched.By measuring the elastic modulus and viscosity modulus,gelatin gelling point was at 4?-5?,melting point was at 16?-18?.Optimized the process parameters and established gelatin properties of edible gelatin can be used to guide the industrial production of sturgeon skin edible gelatin.Finally,through single element experiment,the best edible gelatin sauce recipe,as judged by the sensory panels,has been determined,salt 0.600%,wine 0.600%,spicery 0.200%,white pepper 0.030%and soy sauce 0.125%.According to this formula,edible gelatin products were flexible and good at color,aroma and taste.