Table 7.
Water extraction process for collagen extraction.
| Source | Category of Hydrostatic Extraction | Hydrostatic Extraction Parameters | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Pre-Alkaline and Acidic Followed by Water with Temperature | Water + Temperature Only | Water (Temperature) + Enzyme | Acid Base Gelatin then Hydrostatic | Pre-Acid Treatment Followed by Water Extraction | Gelatin with Only High Pressure | Pressure | Time | Temperature | Yield | |
| Mixed Bovine gelatine and Whey protein (Post) [115] | √ | 6 kbar | 20 min | -- | ||||||
| Fish skin from Cod, fish skin from megrim (post) [116] |
√ | 200, 300, 400 (MPa) |
20 °C, 78 °C |
-- | ||||||
| Dover sole (Solea vulgaris) skin [117] |
√ 0.05 M acetic acid (3 h) | 16–18 h | 45 °C | -- | ||||||
| √ Mild 0.05 M acetic acid (3 h) | 250 MPa | 10, 20 min | 45 °C | 22.8% | ||||||
| Giant squid (Dosidicus gigas) skin [118] |
√Skin to water ratio is 1:4 | 12 h | 65 °C | 7.50% | ||||||
| Skins of fresh and cold-smoked salmon, Skins of salted and marinated herrings [119] |
√ | 15–120 min | minced skins 45 °C, 70 °C, 100 °C |
-- | ||||||
| Backbones and heads of cod [119] |
√ |
1st stage 45 min 2nd stage 45 min 3rd stage 45 min |
1st stage 45 °C 2nd stage 60 °C 3rd stage 70 °C |
-- | ||||||
| Channel fish skin [120] |
√ Calcium hydroxide solution for 68–76 | 5.34–6 | 40 to 46 °C | -- | ||||||
| Pig Skin [21] | √ |
1st stage 7 h 2nd stage 2 h 3rd stage 3 h |
100 °C | -- | ||||||
| √ | same as before then enzymatic extraction for 12 h | 50 °C | -- | |||||||