3/20/2023 0 Comments Fish gelatinFor gelatin manufacturers, yield from a particular raw material is also important. Gelatin quality is industrially determined by gel strength, viscosity, melting or gelling temperatures, the water content, and microbiological safety. Fish skins have a significant potential for the production of high-quality gelatin with different melting and gelling temperatures over a much wider range than mammalian gelatins, yet still have a sufficiently high gel strength and viscosity. Fish skins from a number of fish species are among the other sources that have been comprehensively studied as sources for gelatin production. Some alternative raw materials have recently gained attention from both researchers and the industry not just because they overcome religious concerns shared by Jews and Muslims but also because they provide, in some cases, technological advantages over mammalian gelatins. Gelatin is mostly produced from pig skin, and cattle hides and bones. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique advantages over carbohydrate-based gelling agents. Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Solutions and films were prepared from the granules. USDA-ARS?s Scientific Manuscript databaseĬold- and warm-water fish gelatin granules were exposed to ultraviolet-B radiation for doses up to 29.7 J/cm2. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films Journal of Food Science copy 2012 Institute of Food Technologists® No claim to original US government works. This might be due to the UV induced cross-linking in warm-water gelatin that disrupted helical structures. In comparison, the warm-water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. For gelatin films, the cold- water fish gelatin samples made from irradiated granules showed greater tensile strength. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. Interestingly, UV-B treated samples displayed higher gel strengths, with cold- and warm-water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. SDS-PAGE and refractive index results indicated cross-linking of gelatin chains after exposure to radiation. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. Otoni, Caio G Avena-Bustillos, Roberto J Chiou, Bor-Sen Bilbao-Sainz, Cristina Bechtel, Peter J McHugh, Tara HĬold- and warm-water fish gelatin granules were exposed to ultraviolet-B radiation for doses up to 29.7 J/cm(2). Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries. The water composition of all fishbone gelatin was well suited to the standard. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. Different warm-water species has some differences in amino acid composition. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The composition of amino acid can determine the strength and stability of gelatin. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold- water fishes. The quality of gelatin depends on its physicochemical properties. Research on fish bone gelatin has been increased in the last decade. Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study
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