Research Article: The effects of Benthosema pterotum gelatin replacement on physicochemical, textural and sensory properties of pastille

There is an on-growing demand for alternative sources of commercial gelatin. The by-products generated by fish-processing industries are a potential source for the production of halal gelatin in different industries such as food products. In this study, pastille was formulated with different concentrations of fish (Benthosema pterotum) (FG) and bovine (BG) gelatins. Different quality attributes of gelatin including humidity, ash, protein, water activity, sensory, texture and color were investigated. Statistical analysis was done by the ANOVA and LSD test was applied for mean comparison of the samples at p<۰.۰۵. Data analysis was carried out by SAS software (Version ۹.۸). The findings showed that total ash, springiness, elasticity, humidity, water activity and adhesiveness significantly increased with an increase in the Benthosema pterotum gelatin concentration in the pastille samples (p<۰.۰۵). However, the best pastille texture was observed in ۵۰% BG ۵۰% FG and for other parameters in samples with ۱۰۰% BG (p<۰.۰۵). According to the results of sensory evaluation and color characteristics of treatments, it can be concluded that ۲۵% Benthosema pterotum gelatin can be added to the bovine gelatin in the pastille formulation. The fish gelatin can be applied as cost-efficient source and also as quality improver in the production of pastilles.

Keywords:

Benthosema pterotum fish , Halal gelatin , Pastille , Physicochemical properties , Sensory evaluation , Texture