Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry

Cho, Han Na; Cho, Dong Woon; Hurk, Byung Serk; Bae, Hyun Ah; Kim, Bong Keun; Baek, Hong Sun

doi:10.1007/s10068-015-0053-8

Cited by 8 publications

(3 citation statements)

References 10 publications

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“…They collectively found that the odor scores of skin gelatins obtained from bovine and porcine sources were greater than those of fish gelatin, which indicated that the organoleptic qualities (off-odor and aroma) of the former two were inferior to the latter. Moreover, Cho et al (2015) reported the enhanced melting point, as well as an increased release of desirable flavor and aroma in flavored fish gelatin desserts when compared to those of the same product prepared from pork gelatin with equal bloom strength.…”

Section: Sensory Propertiesmentioning

confidence: 98%

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Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film‐forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

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Section: Sensory Propertiesmentioning

confidence: 98%

“…Moreover, Cho et al. (2015) reported the enhanced melting point, as well as an increased release of desirable flavor and aroma in flavored fish gelatin desserts when compared to those of the same product prepared from pork gelatin with equal bloom strength.…”

Section: Comparison Between Physicochemical Properties Of Mammalian A...mentioning

confidence: 99%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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“…The methods of deodorization can be classified as sensory masking, physical, chemical, biological, or a combination of several methods [60]. Han Na Cho et al [61] used solidphase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS-O) to identify odour compounds from marine collagen peptides and gelatin, exploring effective removal methods. The current study showed that Lactobacillus plantarum fermentation was the most effective in removing the odour from the collagen peptides.…”

Section: Processing Approaches For the Generation Of Collagen Peptidesmentioning

confidence: 99%

Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides

Zhao

Song

et al. 2023

Foods

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Society and consumers are increasingly concerned about food safety and the sustainability of food production systems. A significant amount of by-products and discards are generated during the processing of aquatic animals, which still needs to be fully utilized by the food industry. The management and sustainable use of these resources are essential to avoiding environmental pollution and resource waste. These by-products are rich in biologically active proteins, which can be converted into peptides by enzymatic hydrolysis or fermentation treatment. Therefore, exploring the extraction of collagen peptides from these by-products using an enzymatic hydrolysis technology has attracted a wide range of attention from numerous researchers. Collagen peptides have been found to possess multiple biological activities, including antioxidant, anticancer, antitumor, hypotensive, hypoglycemic, and anti-inflammatory properties. These properties can enhance the physiological functions of organisms and make collagen peptides useful as ingredients in food, pharmaceuticals, or cosmetics. This paper reviews the general methods for extracting collagen peptides from various processing by-products of aquatic animals, including fish skin, scales, bones, and offal. It also summarizes the functional activities of collagen peptides as well as their applications.

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Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin

et al. 2017

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Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry

Cited by 8 publications

References 10 publications

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides

Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin

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