Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

Binsi, P.K.; Shamasundar, B.A.; Dileep, A.O.; Badii, Farah; Howell, Nazlin K.

doi:10.1016/j.foodhyd.2007.12.004

Cited by 140 publications

(99 citation statements)

References 55 publications

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“…The bovine skin gelatin indicated higher imino acid content (17.58 g/100 g) and showed higher gel strength than pangasius catfish bone gelatin. The imino acid content of pangasius catfish bone gelatin was higher than reported for salmon (16.6 g/100 g), cod (15.4 g/100 g) and bigeye snapper (14.43 g/100 g) (Arnesen and Gildberg 2007;Binsi et al 2009). The amino acids like tryptophan and cysteine are normally absent in a conventional gelatin.…”

Section: Amino Acid Compositioncontrasting

confidence: 53%

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

et al. 2012

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In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X 1 ), treatment time (h, X 2 ), extraction temperature (°C, X 3 ) and extraction time (h, X 4 ) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 02.74 %, X 2 021.15 h, X 3 074.73°C and X 4 05.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α 1 and α 2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

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Section: Amino Acid Compositioncontrasting

confidence: 53%

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

et al. 2012

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“…Glycine, glutamic acid, hydroxyprolyne and alanine were found to be major amino acids. The similar result was reported by Binsi et al (2009) that glycine was the major amino acid in the gelatin. Meanwhile, methionine, cistein dan tyrosine were found in gelatin with less number.…”

Section: Amino Acid Compositionsupporting

confidence: 90%

“…Protein degradation was able to inhibit the nucleus growth, thus reducing functional properties of gelatin, such as gel strength, foaming ability, foaming stability and viscosity. Binsi et al (2009) reported the limited number of imino acids and glycine leading to less compact of triple helix structure, therefore lowering gel strength. The average molecular weight of gelatin has important role in gel strength, but also depending on other factors like chemical treatments used in raw material preparation, type and gelatin concentration, and time and temperature of extraction process.…”

Section: Gel Strengthmentioning

confidence: 99%

Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

Pranoto¹,

Istigani²,

Santoso³

et al. 2016

KLS

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“…Low slope is an indication of good gel networks and better stability of gelatin gels when subjected to shear forces [44].…”

Section: Frequency Sweep Analysesmentioning

confidence: 99%

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

Khiari

Rico

Martín-Diana

et al. 2015

J Mater Cycles Waste Manag

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The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid).The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pretreatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (p < 0.05) was observed with gelatins extracted after pretreatment with acetic, citric and malic acids (71 -80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield.However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.

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Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

Cited by 140 publications

References 55 publications

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

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