Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

Jongjareonrak, Akkasit; Rawdkuen, Saroat; Chaijan, Manat; Benjakul, Soottawat; Osako, Kazufumi; Tanaka, Munehiko

doi:10.1016/j.lwt.2009.06.012

Cited by 100 publications

(67 citation statements)

References 21 publications

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“…However, the yields were lower than for shark (17%) and tuna skin gelatins (20%) (Shyni et al, 2014). The differences in gelatin yields may depend on collagen extraction parameters and the gelatin content of the raw materials (Jongjareonrak et al, 2010;Koli, Basu, Nayak, Kannuchamy, & Gudipati, 2011) along with the amount of impurity in the preparations that has generally not been accounted for. As the two gelatins were prepared using the same methodology, it is presumed that the different yields were due to differences in the initial gelatin in the skins and the reaction of the skins to the preparation procedures.…”

Section: Yield Of Gelatinsmentioning

confidence: 93%

“…Nile perch (Muyonga, Cole, & Duodu, 2004), skate (Cho, Jahncke, Chin, & Eun, 2006), bigeye snapper and brownstripe red snapper (Jongjareonrak, Benjakul, Visessanguan, & Tanaka, 2006), Atlantic salmon (Arnesen & Gildberg, 2007), farmed giant catfish (Jongjareonrak, Rawdkuen, Chaijan, Benjakul, Osako, & Tanaka, 2010), cuttlefish (Balti, Jrihi, Yoshida, Osako, Yamaguchi, & Hara, 2011), skipjack tune, dog shark and rohu (Shyni, Hem, Ninan, Mathew, Joshy, & Lakshmanan, 2014) of fish gelatin are different from those of mammalian gelatin. Additionally, some physicochemical properties such as gel strength, melting point, gelling and melting temperatures, and viscosity of gelatins obtained from cold water fishes are different from those of warm water fishes.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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The main purpose of this study was to extract and characterize gelatin from skins of fishes: European perch (Perca fluviatilis) and Volga pikeperch (Sander volgensis), which were collected from the Volga-Caspian basin in Russia. The gelatins were prepared using an alkaline pretreatment. The gelatin yield was in the range of 10.2-13.8% on a wet weight basis, and the gel strength exceeded 184 and 193 g for samples from European perch and Volga pikeperch skins, respectively. The pH values of gelatins were 5.49 and 5.73, melting points were 24.5 and 25.5 o C and protein content was 88.6 and 91.0%, respectively. Water-holding and fat-binding capacities of gelatins were 227-235 and 439-453%, respectively. The gelatins were composed of α-chains, β-chains, and γ-chains. The apparent valine content of the two gelatins was significantly higher than those of gelatins from other fish species. The total apparent proportions of imino acids were 192 and 203 residues/1000 residues. The gelatins from European perch and Volga pikeperch skins had relatively high gel strengths, melting points, water-holding and fat-binding capacities as compared with those of other types of fish and could be recommended as potential replacements for mammalian gelatin in the food industry.

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Section: Yield Of Gelatinsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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“…Gelatine from the skin, fins, and arms of the jumbo squid was separately obtained using the method of Jongjareonrak et al (2010) with some modifications. Briefly, 100 g of each washed squid by-product was soaked with 0.8% NaCl, 15 min, 25°C, 1 : 6 ratio (w/v) and centrifuged at 7000 g for 30 min, 4°C.…”

Section: Methodsmentioning

confidence: 99%

Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats

Chan‐Higuera¹,

Robles-Sánchez²,

Burgos‐Hernández³

et al. 2016

Czech J. Food Sci.

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Chan-Higuera J.E., Robles-Sánchez R.M., Burgos-Hernández A., Márquez-Ríos E., Velázquez-Contreras C.A., Ezquerra-Brauer J.M. (2016): Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats. Czech J. Food Sci., 34: 105-110.Gelatines from three different jumbo squid (dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weight distribution, and in vitro digestibility), antioxidant capacity (ABTS + and ORAC assays) and effect on oxidative stress biomarkers (serum antioxidant capacity (TAC) and serum malondialdehyde levels (MDA)) in healthy rats. Gelatine from the skin showed the highest polar and imino amino acid contents and a higher proline hydroxylation degree. Gelatine β-component was not detected in either fins or arms. These differences may explain the higher in vitro digestibility and higher antioxidant capacity (before and after digestibility) of the skin gelatine. Fin gelatines decreased TAC-ORAC values. All obtained gelatines decreased the MDA levels. Jumbo squid gelatine, administered during feeding, may help decrease a breakdown product of spontaneous lipid peroxidation in serum.

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“…A 1% (w/v) gelatin solution was prepared in distilled water at 60 °C, kept at constant mechanical shaking for 30 minutes, and then cooled The tilapia skin gelatin had bright and whitish-yellow color, similar to the color of commercial gelatins, which usually varies from pale yellow to dark amber (COLE; ROBERTS, 1997;JONGJAREONRAK et al, 2010). The values for L*, a*, and b* of the extracted gelatin were 89.25 ± 11.79, -0.44 ± 0.07, and 2.48 ± 0.14, respectively.…”

Section: Phmentioning

confidence: 99%