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Fish Glue from Tilapia Scale and Skin and Its Physical and Chemical Characters

Shirin Akter
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh

Md. Ashikur Rahman
Scientific Officer, Riverine Station, Bangladesh Fisheries Research Institute, Chandpur

Jasmin Naher
Lecturer
Faculty of Fisheries, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Mohammad Wahidur Rahman Majumder
Assistant Director
Fisheries Training Institute, DoF, Chandpur

AKM Nowsad Alam
Professor
Professor, Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

Fish glue is impure gelatin (collagen) prepared from fish heads, bones and skins. Fish glue is known for value added product from fish processing by-products as the adhesive agent. A fine-looking, attractive and very good quality glue was prepared from wastes sample of tilapia fish. Firstly tilapia was assessed to know their body proportions (muscle, head, frame, skin, scale, intestine and fin). Assessments were made on the proximate composition, specific gravity, pH value, flammability and sensory quality (colour) of the glue obtained. Protein contents were higher in both scales and skins. Collagen mainly constituted proteins in both scales and skins which transformed into glue after heating. The crude protein content in glue ranged from 51.14±2.15% to 65.67±1.07% with higher value in tilapia skin and lower in tilapia scale glue. Lipid contents were drastically reduced in two glues. Ash and moisture contents had similar pattern. The pH of glue ranged between 3. 26 to 3.42. Very good looking and attractive coloured glues were prepared from tilapia wastes samples.

Keywords: Fish, Glue, Tilapia, Wastes

Location: Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Chemical Analysis

Commodity: Tilapia

Objectives:

The major objective of this research was to understand the volume of the wastes parts of Tilapia body and to assess the suitability of different wastes parts (scale, skin etc.) for the manufacture of fish glue in Bangladesh condition.

Methodology:

2.1 Glue processing Fresh whole fishes were purchased from local markets in Mymensingh, Bangladesh and preserved at -20 ºC until use. Fishes were thawed at room temperature. After thawing, assessment of body parts was done. After scaling skin was collected by filleting process. Fresh fish skins were washed in running water for 1-2 hours to remove odour. Then it was chopped and immersed in 0.2% NaOH (two volumes of raw materials) for one hour to open the fibre bundle and remove the connecting materials. It was then neutralized with dilute HCL (0.1N) for one hour and again washed with running water. Scales were simply washed in running water. Both scales and skins were kept at -20 ⁰ until use. Scheme for the preparation of fish glue Glue was prepared from both scales and skins by the following procedure. 2% alum was added to make clear glue solution.

2.2 Physical and chemical characterization Moisture, ash, protein and lipid were analyzed by AOAC (1990) method. pH of the glue was measured by pH meter and specific gravity was determined by dividing its density by that of water at room temperature. Flammability was measured using safe matches. Colour of glue prepared from tilapia fish scale and skin was determined by organoleptic scales based on eye estimation using a scale from 1~5 with 1 being light and 5 being dark and keeping brown in the middle as standard preferred colour.

Source of Information: International Journal of Fisheries and Aquatic Studies 2017; 5(2): 255-257

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Very good-looking, attractive coloured and appealing flavoured fish glue was prepared from tilapia skin and scale especially from skin. In near future, there is the possibility of growing tilapia processing industry in Bangladesh. So tilapia wastes could be easily collected for making glue. It will raise an alternative way to enhance the value-added of the fish for the new product and will able to reduce cost of the eliminated garbage that usually create problem of pollution to human and environment.

Knowledge Management: Journal