DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0026

VALORIZATION OF ANIMAL BY-PRODUCTS OF THE AFRICAN CATFISH (Clarias gariepinus) TO GELATIN PREPARATION

Orsolya Bystricky-Berezvai1, Lukáš Harabiš2, Tereza Novotná3, Jana Pavlačková4, Robert Gál3, Pavel Mokrejš1
1 Ústav inženýrství polymerů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín
2 Ústav zoologie, rybářství, hydrobiologie a včelařství, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno
3 Ústav technologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín
4 Ústav technologie tuků, tenzidů a kosmetiky, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín


This study investigates using African catfish (Clarias gariepinus) by-products for gelatin extraction, promoting sustainability. Gelatin yield (32.0–43.1 %) exceeded literature values, but gel strength (79.4–99.0 Bloom), viscosity, and clarity were lower, potentially limiting applications. The melting point (23.1–23.2°C) aligns with typical fish gelatin. While promising, further optimization is needed to enhance functional properties.

Keywords: African catfish, animal by-products, gelatin extraction, gelatin yield, gelatin characterization

pages: 26-31, online: 2025



References

  1. Abdel-Mobdy, H. E., Abdel-Aal, H. A., Souzan, S. L., Nassar, A. G. (2021): Nutritional value of African catfish (Clarias gariepinus) meat. Asian Journal of Applied Chemistry Research, 8(2), 31-39., doi:10.9734/AJACR/2021/v8i230190 Go to original source...
  2. Adejumo, A. L., Azeezb, L., Ajayi, E. I., Atere, T. G., Aderibigbe, F. A., Adetoro, R. O. (2022): Characterisation, Amino Acid Composition and Denaturation status of Acid Soluble Collagen from Catfish (Clarias gariepinus) Skin. West Indian Journal of Engineering, 44(2)., doi:10.47412/OYMI4758 Go to original source...
  3. Alfaro, A. T., Biluca, F. C., Marquetti, C., Tonial, I. B., Souza, N. E. (2014): African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical-chemical properties. Food Research International, 65, 416-422. doi:10.1016/j.foodres.2014.05.070 Go to original source...
  4. EN ISO 8534:2017: Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free). Brusel 2017.
  5. FAO (2025): Clarias gariepinus Burchell,1822. In: Fisheries and Aquaculture. [Cited: 03.02.2025]. <https://www.fao.org/fishery/en/aqspecies/2982/en>
  6. Gebremichael, A., Szabó, A., Sándor, Z. J., Nagy, Z., Ali, O., Kucska, B. (2023): Chemical and Physical Properties of African Catfish (Clarias gariepinus) Fillet Following Prolonged Feeding with Insect Meal-Based Diets. Aquaculture Nutrition, 2023(1), 6080387., doi:10.1155/2023/6080387 Go to original source...
  7. Gelatin Handbook. Gelatin Manufacturers Institute of America accessible from http://nitta-gelatin.com/wp-content/uploads/2018/02/GMIA_Gelatin-Handbook.pdf [Cited: 06.02.2025.]
  8. ISO 1443:1973: Meat and meat products - Determination of total lipid content
  9. ISO 5983-1:2005: Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method.
  10. ISO 6884:2008: Animal and vegetable fats and oils - Determination of ash. Brusel 2008
  11. Sanaei, A.V., Mahmoodani, F., See, S.F., Yusop, S.M., Babji, A.S. (2013): Optimization of gelatin extraction and physico-chemical properties of catfish (Clariasgariepinus) bone gelatin. International Food Research Journal, 20(1), 423-430.
  12. See, S. F., Ghassem, M., Mamot, S., Babji, A. S. (2013): Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. Journal of Food Science and Technology, 52(2), 753-762. doi:10.1007/s13197-013-1043-6 Go to original source...