THE EFFECT OF ACETIC ACID ON CHARACTERISTICS OF TUNA FISH SKIN GELATIN

Abstract

This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin.
This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH3COOH (acetic acid). Statistical
analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple
Range Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gel
strength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skin
gelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % had
similar characteristics to the commercial gelatin but the optimum production was obtained from 3 %
acetic acid.
Keywords: Tuna fish, skin, gelatin, curing, acetic acid