Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)

Shyni, K.; Hema, G.; Ninan, George; Mathew, Suseela; Joshy, C.G.; Lakshmanan, P.T.

doi:10.1016/j.foodhyd.2013.12.008

Cited by 153 publications

(136 citation statements)

References 42 publications

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“…According to Russian National Standards (GOST 11293-89), the maximum ash content of edible gelatin is 2% which was easily met by both gelatins. These were similar to the protein in gelatins from young Nile perch skin and bone was 89 and 83%, respectively (Muyonga et al, 2004), from bigeye snapper 88% (Jongjareonrak et al, 2006), from cuttlefish 91% , from triggerfish 90%, from skipjack tuna 88%, from dog shark 90% and from rohu 89% (Shyni et al, 2014). The above values were much higher than those from sin croaker gelatin 69%, from shortfin scad 69% (Cheow, Norizah, Kyaw, & Howell, 2007) and from kumakuma gelatin 73% (Silva et al, 2017).…”

Section: Proximate Composition Of Gelatinssupporting

confidence: 60%

“…The Volga pikeperch skin had significantly more protein than the European perch (P<0.05), similar to kumakuma skins (31%) (Silva et al, 2017), which is higher than other fish species such as Nile perch (20-22%) (Muyonga et al, 2004), rohu (19%), tuna (21%) (Shyni et al, 2014), blue whiting (18%) (Khiari, Rico, Martin-Diana, & Barry-Ryan, 2015), Tunisia cuttlefish (14%) , and India cuttlefish (16%) (Ninan, Zynudheen, John, Binsi, & Joshy, 2015). Additionally, the ash and fat contents of these fish skins were lower than those of other fish species such as Nile perch (5.0-6.8% fat and 3.7-6.0% ash) (Muyonga et al, 2004), skipjack tuna (18% fat and 4.4% ash), rohu (2.9% fat and 2.0% ash) (Shyni et al, 2014), cobia (7.4% fat and 2.6% ash), and croaker (3.9% fat and 1.9% ash) (Silva, Bandeira, & Pinto, 2014). The skins' low lipid and ash contents suggested that lipid-removal and demineralization prior to collagen extraction should not be necessary.…”

Section: Results and Discussion Proximate Composition Of Fish Skinsmentioning

confidence: 82%

“…These values were much higher than those for gelatin from red tilapia (7.8%), black tilapia (5.4%) (Jamilah & Harvinder, 2002), cuttlefish (2.2-7.8%) , cultured Amur sturgeon (9.4-12.5%) (Nikoo, Benjakul, Ocen, Yang, Xu, Zhang, & Xu, 2013) and blue whiting (1.5-2.4%) (Khiari et al, 2015). 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.…”

Section: Yield Of Gelatinsmentioning

confidence: 96%

“…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%

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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: Proximate Composition Of Gelatinssupporting

confidence: 60%

Section: Results and Discussion Proximate Composition Of Fish Skinsmentioning

confidence: 82%

Section: Yield Of Gelatinsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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“…[1]. Among these, gelatin has increased global demand as it is an important functionally active biopolymer [2]. Gelatin is a naturally occurring macromolecular and biodegradable protein that is produced by the controlled partial hydrolysis of collagen synthesized from skins, white connective tissues and bones of animals which is composed of amino acid residues at different proportions and combinations [3].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin: A Functional Biopolymer

Das

Suguna

Prasad

et al. 2017

Int J Pharm Pharm Sci

126

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Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physicochemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination. Results:The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used. Conclusion:The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

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Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology

Mohammadnezhad

Farmani

2022

Food Science & Nutrition

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Chicken skin is a major byproduct of the poultry industry. This study was undertaken to extract and characterize fat and gelatin from chicken skin. To do this, the chicken skin was wet‐rendered at different temperature–time combinations and the yield and properties of the extracted gelatin and fat were determined. Gelatin and fat were recovered at yield ranges of 0.74%–2.03% and 24.01%–27.91%, respectively. The time and the interaction of time–temperature had a positive effect on gelatin yield (p < .05); however, the fat yield was not affected by the extraction condition. Protein, ash, and hydroxyproline content of gelatin and unsaponifiables and free fatty acids contents, peroxide value, and induction period of oxidation of the fat were affected by the extraction condition. Functional and rheological analyses showed chicken skin gelatin gel/solution had a higher bloom value, viscosity, foaming capacity, storage and loss moduli, and melting and gelling points than the commercial bovine gelatin. Oleic (42.13%), palmitic (24.6%), and linoleic (17.53%) acids were the main fatty acids of chicken skin fat. The storage modulus of chicken skin fat was higher than the loss modulus up to 31°C; however, because of a low slip melting point (22.74°C) and solid fat content, it was fluid at room temperature. The findings of this research can be useful in the development of processes for the extraction and application of chicken skin gelatin and fat.

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Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)

Cited by 153 publications

References 42 publications

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Extraction and Characterization of Gelatin: A Functional Biopolymer

Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology

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