2‐Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin

Abstract

To optimize the extraction of gelatin from channel catfish (Ictalurus punctatus) skin, a 2‐step response surface methodology involving a central composite design was adopted for the extraction process. After screening experiments, concentration of NaOH, alkaline pretreatment time, concentration of acetic acid, and extraction temperature were selected as the independent variables. In the 1st step of the optimization the dependent variables were protein yield (YP), gel strength (GS), and viscosity (V). Seven sets of optimized conditions were selected from the 1st step for the 2nd‐step screen. Texture profile analysis and the 3 dependent variables from the 1st step were used as responses in the 2nd‐step optimization. After the 2nd‐step optimization, the most suitable conditions were 0.20 M NaOH pretreatment for 84 min, followed by a 0.115 M acetic acid extraction at 55 °C. The optimal values obtained from these conditions were YP = 19.2%, GS = 252 g, and V = 3.23 cP. The gelatin obtained also showed relatively good hardness, cohesiveness, springiness, and chewiness. The yield of protein and viscosity can be predicted by a quadratic and a linear model, respectively.