The Formation, characterization of gelatine from the scales of Labeo rohita and its comparison with bovine bone gelatine

Authors

  • Fozia Bukhari Kohat University of Science and Technology Kohat
  • Syed Ata Ur Rahman Shah Kohat University of Science and Technology
  • Noor Ul Akbar Laboratory of Fisheries and Aquaculture, Department of Zoology, Kohat University of Science and Technology Kohat, Khyber Pakhtunkhwa 26000, Pakistan
  • Saeed Ahmad Khan Department of Pharmacy, Kohat University of Science and Technology Kohat, Khyber Pakhtunkhwa 26000, Pakistan
  • Tauheed Ullah Khan Laboratory of Fisheries and Aquaculture, Department of Zoology, Kohat University of Science and Technology Kohat, Khyber Pakhtunkhwa 26000, Pakistan
  • Muhammad Nasir Khan Khattak Department of Applied Biology, College of Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
  • Farman Ullah Dawar Laboratory of Fisheries and Aquaculture, Department of Zoology, Kohat University of Science and Technology Kohat, Khyber Pakhtunkhwa 26000, Pakistan, Laboratory of Marine Biology, College of Oceanography, Hohai University, 1 Xikang Road, Nanjing, Jiangsu 210098, China

DOI:

https://doi.org/10.34135/nbc.1940

Keywords:

gelatin, fish scales, Labeo rohita, FTIR spectroscopy analysis, X-Ray diffraction

Abstract

The study isolated gelatin from Labeo rohita scales and characterized it using Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscopy (SEM). The resulting gelatine and commercial bovine bone gelatin were found to have crystalline structures, with both being porous and spherical. L. rohita scales yielded 5.45 % of gelatin. The moisture content varied between 11.12 % and 9.02 % for the gelatin, while the ash content varied between 2.17 % and 2.36 %. The protein content was 82.78 % in the fish scales gelatin, while the commercial bovine bone gelatin had 94.27 %. The fat content of gelatin isolated from scales of L. rohita was 1.21 %, whereas fat in commercial bovine bone gelatin was 1.19 %. The fiber contents of gelatin isolated from fish scales was 0.44 % while fiber content of commercial bovine bone gelatin was 0.65 %. The study confirms the high-quality gelatin-bearing characteristics of fish scales, suggesting that it can be produced for various purposes and potentially increase the economic value of fish. The isolated gelatin from fish by-products could also be a valuable resource.

 

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Published

2024-07-03

How to Cite

Bukhari, F., Shah, S. A. U. R., Ul Akbar, N., Khan, S. A., Khan, T. U., Khattak, M. N. K., & Dawar, F. U. (2024). The Formation, characterization of gelatine from the scales of Labeo rohita and its comparison with bovine bone gelatine. Nova Biotechnologica Et Chimica, 23(1), e1940. https://doi.org/10.34135/nbc.1940

Issue

Vol. 23 No. 1 (2024)

Section

Research Articles

License

Copyright (c) 2024 Fozia Bukhari, Syed Ata Ur Rahman Shah, Noor Ul Akbar, Saeed Ahmad Khan, Tauheed Ullah Khan, Muhammad Nasir Khan Khattak, Farman Ullah Dawar

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