The gelatin samples were analyzed and differentiated based on the induction time and peak concentration in transformation of hydroxyapatite (HAP). The method was initially developed in response to the bovine spongiform encephalopathy (BSE) disease outbreak. Hidaka and Liu 5 applied pH drop method coupled with principal component analysis (PCA) to differentiate bovine and porcine gelatins. Some of the methods involve biochemical, chromatography and spectroscopy procedures coupled with chemometrics techniques. Numerous methods have been developed to differentiate bovine, porcine and fish gelatins due to the concern on the halal authenticity issue 4. Thus, further processes in determination of the sources of gelatin are required for authentication purposes.
Besides, the issue on possible fraud and mislabeling has become a concern among consumers. Hence, it is essential for Muslims to identify and authenticate the raw materials used in gelatin production, particularly, porcine since it is prohibited for Muslim consumptions. The Quran has stated that a Muslim must seek and consume only halal products 3. The increase in fish gelatin production is also associated with the growing population of Muslim consumers. Lately, fish is becoming an alternative source for gelatin due to religious constraints and health concerns. They are the most widely used sources for gelatin production due to their abundances and availability. Gelatin is extracted mainly from porcine and bovine sources. Furthermore, the global gelatin market is rising at a high rate and is expected to grow over the coming years due to the increasing of demands from these two industries 2. It is also utilized in pharmaceutical industry to manufacture capsules and health supplements 1. In food industry, gelatin is commonly used as food additive in various desserts and dairy products. It is widely used in food and pharmaceutical products due to its unique properties involving gelation, emulsification and stabilization.
#PORCINE GELATIN EFFECRA SKIN#
Gelatin is a protein derived from partial hydrolysis of collagen obtained from animal skin and bones. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm −1, 1444–1450 cm −–1500 cm −1 respectively, which represent their unique signatures. The gelatin spectra at Amide and 1600–1000 cm −1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. Numerous studies for identification of gelatin sources have been reported. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints.
Gelatin is mainly derived from bovine and porcine sources. Gelatin is a protein substance that is widely used in food and pharmaceutical industries.
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