Fish Processing By-Products as a Potential Source of Gelatin: A Review

Karayannakidis, Panayotis D.; Ζώτος, Αναστάσιος

doi:10.1080/10498850.2013.827767

Cited by 103 publications

(83 citation statements)

References 110 publications

(148 reference statements)

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“…Both color and odor do not affect the physical properties of gelatin (i.e., gel strength, viscosity, melting point, etc.). However, it is important for gelatin preparations incorporated in food systems not to impart any strong color or odor besides improving their functional properties (Karayannakidis and Zotos ). In the present study, the gelatin extract obtained after activated carbon treatment showed a light yellowish hue similar to that of bovine skin gelatin and was odorless.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers

Karayannakidis

Ζώτος

2014

Journal of Food Processing and Preservation

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A gelatin preparation was produced from yellowfin tuna (Thunnus albacares) skins and its physicochemical properties were evaluated against bovine skin gelatin. The fish gelatin obtained exhibited higher gel strength and similar viscosity when compared with its mammalian counterpart, but showed a significantly lower melting point than the latter. In a follow‐up study, four compounds (NaH2PO4, MgCl2, CaCl2 and glycerol) at various concentrations were investigated in order to improve fish gelatin's physical properties. Addition of NaH2PO4 at concentrations of 0.3 and 0.5 mol/L yielded gelatin gels that exhibited the highest gel strength, while the highest viscosities were noticed for gelatin solutions containing 0.3 and 0.5 mol/L CaCl2. The highest melting points were observed in the sample gels containing glycerol, irrespective of glycerol concentration. Results suggested that selected physical properties of fish skin gelatin can be modified by the addition of the above compounds at the appropriate concentration levels. Practical Applications Yellowfin tuna (Thunnus albacares) skins are one of the major by‐products formed by the fish processing industries in the north central coastal region of Greece. Typically, fish skins along with other by‐products, such as bones, heads, scales and viscera, end up as low commercial value products (e.g., animal feed) or dumped into landfills having harmful environmental effects. Utilization of the above by‐products, especially of collagen‐rich fish skins for gelatin production, will not only increase their commercial value, but it will also open new market opportunities for the gelatin and fish processing industries.

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Section: Resultsmentioning

confidence: 99%

“…The second most important physical property of a gelatin preparation is viscosity (Karayannakidis and Zotos ). Yellowfin tuna skin gelatin showed a viscosity of 4.86 ± 0.06 cP, which was very similar to the viscosity of bovine skin gelatin (4.95 ± 0.21 cP; P ≥ 0.05).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers

Karayannakidis

Ζώτος

2014

Journal of Food Processing and Preservation

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“…The undisputed protein fragments, present in gelatin preparations, are the α ‐ (monomer), β ‐ ( α ‐chain dimer) and γ ‐ ( α ‐chain trimer) chains with an approximate molecular weight (MW) of 100, 200 and 300 kDa, respectively (Eysturskard et al . ; Karayannakidis and Zotos ). Numerous studies in this field have shown that besides the aforementioned protein fragments, gelatins comprise of additional proteins and peptides with MW > 300 kDa and/or <100 kDa (Gómez‐Guillén et al .…”

Section: Resultsmentioning

confidence: 97%

“…However, since the occurrence of livestock disease outbreaks and because of several religious restrictions, a growing market demand for alternative sources of gelatin has emerged (Wasswa et al . ; Karayannakidis and Zotos ). Over the last decade, fish processing byproducts (e.g., skins, heads, bones, scales, swim‐bladders etc.)…”

Section: Introductionmentioning

confidence: 97%

Effects of Selected Process Parameters on Physical and Sensorial Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin

Karayannakidis

Chatziantoniou

Ζώτος

2014

J Food Process Engineering

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Four potential input variables, namely, acid concentration (0.01–0.1 mol/L), pretreatment time (1–3 h), extraction temperature (40–55C) and extraction time (1–6 h) were investigated to identify the key factors that affect gelatin yield and the physical (gel strength, viscosity and melting point) and sensorial (color, odor and overall liking) properties of gelatin produced from yellowfin tuna (Thunnus albacares) skins. For all processes employed, a preliminary two‐step alkaline pretreatment was applied using a 0.2 mol/L sodium hydroxide solution for 30 min for each step. Factorial analysis indicated that acid concentration, extraction temperature and time, as well as the interaction term extraction temperature × extraction time were significant for gelatin yield, while acid concentration and the interaction term acid concentration × extraction time were important for the physical properties of gelatin (P < 0.05). Sensorial properties were affected by acid concentration only (P < 0.05). Sum scores analysis revealed that the most suitable process for gelatin manufacture from yellowfin tuna skins comprises of the preliminary two‐step alkaline pretreatment, followed by an acidic pretreatment using a 0.1 mol/L acetic acid solution for 1 h and subsequently extracting gelatin with water at 55C for 6 h. Practical Applications Processing of yellowfin tuna (T. albacares) in the north central coastal region of Greece generates large amounts of byproducts (e.g., skins, bones, heads, scales and viscera), which can account for up to 50% of the total fish weight. Despite the presence of several valuable components, such as protein and lipid, yellowfin tuna processing byproducts are usually being dumped into landfills or end up as low commercial value products (e.g., animal feed). Utilization of the aforementioned byproducts, especially of collagen‐rich fish skins, for the production of gelatin, will not only increase their commercial value, but will also satisfy the needs of the fish processing industries that face waste disposal problems.

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“…However, because of safety and environment concerns, as well as industrial needs, citric acid could be of interest as it can be used together with hot water in fish bone gelatin extraction. Many researchers tried to extract fish bone and skin gelatin using a safer solvent (Karayannakidis and Zotos 2016). This research aimed to extract fish bone gelatin from Pa-ngasius catfish using pineapple liquid waste.…”

Section: Introduc Onmentioning

confidence: 99%

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Atma

Ramdhani

2018

Indones. J. Biotechnol.

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Gela n extrac on from fish bone has tradi onally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues. Several studies have looked at the use of citric acid as a safer alterna ve in fish bone gela n extrac on. The aim of this research was to extract gela n from the bone of Pangasius catfish with pineapple liquid waste. The extrac on was performed in two steps: pre-treatment followed by main extrac on at various mes (24-56 h) and temperatures (45-75°C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used as a confirma on test and showed a band for gela n at~120 kDa. Gela n yields were calculated as the ra o of weight of dried gela n to the total weight of fish ossein. The results indicated that pineapple liquid waste can be used for fish bone gela n extrac on. The recommended condi ons for extrac on of fish bone gela n using pineapple liquid waste are 56 h of pre-treatment and 5 h of main extrac on at a temperature of 75°C. The gela n yield was 6.12% and the protein concentra on 4.00 g/100 g.

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Fish Processing By-Products as a Potential Source of Gelatin: A Review

Cited by 103 publications

References 110 publications

Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers

Physicochemical Properties of Yellowfin Tuna (T hunnus albacares ) Skin Gelatin and its Modification by the Addition of Various Coenhancers

Effects of Selected Process Parameters on Physical and Sensorial Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

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