Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

Tümerkan, Elif Tuğçe Aksun; Cansu, Ümran; Boran, Gökhan; Regenstein, Joe M.; Özoğul, Fatih

doi:10.1016/j.foodchem.2019.02.088

Cited by 72 publications

(50 citation statements)

References 30 publications

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“…Consequently, obtaining collagen and hydrolysates from this raw material would add considerable value to this waste. Some studies have shown promisingly the extraction of collagen and hydrolyzed from chicken slaughter residues, such as feet (Araújo et al, 2018;Chakka et al, 2017), skin (Aksun Tümerkan et al, 2019;Dechsle et al, 2016), bones (Dechsle et al, 2016), among others, however chicken CMS residue has not yet been explored.…”

Section: Introductionmentioning

confidence: 99%

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

et al. 2020

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Dbtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase  and Flavourzyme  enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase  , 36.11%, while using Flavourzyme  resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTOR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, O, OO and OOO. On the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks appeared between 800 and 1,200 cm-1. The disappearance of high molecular weight bands in the SDS-PAGE analysis also confirmed the hydrolysis of collagen. After the hydrolysis, the collagen presented reduced viscosity, the capacity to form foam, and foam stability. The emulsifying activity index was high in the hydrolysates in relation to the crude collagen. Thus, the use of Alcalase  and Flavourzyme  to obtain hydrolysates from collagen derived from chicken MSM residue was shown to be viable, and potentially useful for industrial applications.

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Section: Introductionmentioning

confidence: 99%

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

et al. 2020

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“…Duck skin gelatin was prepared according to a previously described extraction procedure (Kim et al, 2016;Tümerkan et al, 2019) with minor modifications. The frozen duck skin was thawed in a 4ºC refrigerator for 24 h. The excessive subcutaneous fat was removed, and the duck skin was washed with tap water several times.…”

Section: Gelatin Extraction From Duck Skinmentioning

confidence: 99%

“…Commercial gelatin products used in the meat industry is mostly produced from pork skin and bovine hide (Karim and Bhat, 2009), but gelatin extraction materials have been diversified now into poultry and fishery sources due to the risk of infectious diseases and religious reasons (Tümerkan et al, 2019). In particular, poultry by-products such as feet and skins have been considered as promising materials for gelatin extraction (Noh et al, 2019;Park et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Ham¹,

Song²,

Noh³

et al. 2020

Food Sci Anim Resour

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“…Gelatin, not a naturally occurring protein, is derived from the fibrous protein collagen and it is a heterogeneous mixture of watersoluble proteins of high molecular weight (Budavari, 1996;Kwak et al, 2019). The global demand for gelatin has increased over the last decade (Tümerkan et al, 2019). For example, Mad-Ali et al (2016) expected that the demand for gelatin for food and non-food industry reach 450.7 kilotons in 2018 (Huang et al, 2018).…”

Section: Collagen and Gelatinmentioning

confidence: 99%

Utilization of marine by-products for the recovery of value-added products

Shahidi¹,

Varatharajan²,

Han³

et al. 2019

Journal of Food Bioactives

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The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production-in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

Cited by 72 publications

References 30 publications

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Utilization of marine by-products for the recovery of value-added products

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