Evaluation of fish (Labeo rohita) fillets coated with gelatin and cauliflower leaf extract based edible coating | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Nida Firdous: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

2. Muhammad Awais: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

3. Shabbir Ahmad: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

4. Aliza Batool: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

5. Muhammad Sibt-e-Abbas: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

6. Muhammad Usman: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

7. Nighat Raza: Faculty of Food and Home Sciences, MNS-University of Agriculture, Multan, Pakistan

Abstract:

This research aims to evaluate the effectiveness of an edible coating made from gelatin extracted from the skin and bones of Labeorohita fish and cauliflower leaf extract on Labeorohita fillets. The study focuses on two main objectives: first, to investigate the potential of the gelatin-based edible coating in extending the shelf life of fish fillets during refrigerated storage, and second, to explore the utilization of fish waste for value-added product development. The need for this project arises from the desire to reduce post-harvest losses of fish, enhance their shelf life, and find sustainable ways to utilize fish waste. The methodology for gelatin extraction involves a multi-step process. Firstly, the skin and bones of Labeorohita fish are collected and thoroughly cleaned to remove any impurities. The gelatin is then extracted using a combination of heating, alkali and acidic treatment, and filtration techniques. The resulting gelatin is further purified and concentrated. Finally, the gelatin is combined with an extract obtained from cauliflower leaves to form the edible coating solution. The expected outcome of this research is two-fold. Firstly, the gelatin-based edible coating is anticipated to provide a protective barrier for the Labeorohita fillets, thereby extending their shelf life during refrigerated storage. Secondly, the utilization of fish waste in the form of gelatin extraction and the incorporation of cauliflower leaf extract in the edible coating will contribute to sustainable practices and the development of value-added products from fish by-products. These outcomes have the potential to benefit both the seafood industry and the environment by reducing waste and increasing the economic value of fish resources.

Page(s): 188-188

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

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