Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum)

Silva, Roberto de Souza Gomes da; Bandeira, Sidney Fernandes; Pinto, Luiz Antônio de Almeida

doi:10.1016/j.lwt.2014.02.026

Cited by 67 publications

(50 citation statements)

References 25 publications

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“…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: 69%

“…The proportion of imino acids of gelatins were higher than those of gelatins from cuttlefish (18%) , rohu (18%), tuna (18%) (Shyni et al, 2014), croaker (19%) (Silva et al, 2014), tilapia (17%) (Wu, Tsai, Chen, & Sung, 2014) and carp (19%) (Duan et al, 2011); similar to those in gelatin from seabass (20%) (Sinthusamran, Benjakul, & Kishimura, 2014), corbia (21%) (Silva et al, 2014) and shark (20%) (Shyni et al, 2014) and lower than the 36% for tuna fin gelatin (Aewsiri et al, 2008). The hydroxyproline content was lower than the values of gelatin from shark (10%), tuna (10%) (Shyni et al, 2014) and cobia (9%) (Silva et al, 2014), and higher than those of gelatins from rohu (7%) (Shyni et al, 2014), tilapia (5%), tuna (7%) (Aewrisi et al, 2008), seabass (8%) (Sae-leaw, Benjakul, Nora, & Kideki, 2016) and carp (7%) (Duan et al, 2011). In general, collagen extracted from fish living in cold water has a lower imino acid content than that from fish living in a warm environment (Bae, Osatomi, Yoshida, Osako, Yamaguchi, & Hara, 2008).…”

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 87%

“…The percentage of glycine was lower than those of gelatins from kumakuma (25%) (Silva et al, 2017), grey triggerfish (29%) (Jellouli et al, 2011) and carp (33%) (Duan, Zhang, Xing, Konno, & Xu, 2011), but higher than those of gelatins from cornet fish (21%) (Nazeer & Deepthi, 2013), lizardfish scale (18%) (Wangtueai & Noomhorm, 2009) and jellyfish (19%) (Cho, Ahn, Koo, & Kim, 2014). The proportion of essential amino acids of two gelatins were similar to those of cornet fish gelatin (22%) (Nazeer & Deepthi, 2013), kumakuma gelatin (25%) (Silva et al, 2017), and higher than those of gelatins from carp (13%) (Duan et al, 2011), cuttlefish (14%) , grey triggerfish (17%), cobia (13%) and croaker (15%) (Silva et al, 2014). The higher content of essential amino acids was mainly due to the higher content of valine while the others were similar to the values of other fish.…”

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 87%

“…The higher content of essential amino acids was mainly due to the higher content of valine while the others were similar to the values of other fish. The valine content of gelatins were much higher than those from grey triggerfish (3%) (Jellouli et al, 2011), cuttlefish (2%) , carp (2%) (Duan et al, 2011), cobia (2%), croaker (2%) (Silva et al, 2014) and kumakuma (2%) (Silva et al, 2017). It is known that the thermal stability of collagen is affected by the content of the imino acids, and the proportion of these amino acids is related to the habitat temperature of the fish (Kimura, Zhu, Matsui, Shijoh, & Takamizawa, 1988).…”

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 94%

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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: Results and Discussion Proximate Composition Of Fish Skinsmentioning

confidence: 69%

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 87%

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 87%

Section: Estimated Amino Acid Composition Of Gelatinsmentioning

confidence: 94%

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Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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“…Silva et al (2014) reported that increased proportions of β _ chains and γ _ components were associated with increased gel strength, while Gómez-Guillén et al (2002) observed weak gelatin gels were associated with increased content of small peptide fragments. Ledward (1986) and Kittiphattanabawon et al (2010) reported that short α-chain peptides in gelatin could not form the electrostatic junctions required for a strong protein network, and this was evidenced by the lowered bloom strength those authors observed.…”

Section: Resultsmentioning

confidence: 99%

Extraction and Characterization of Gelatin from Bovine Lung

Roy

Omana

Betti

et al. 2017

FSTR

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Gelatin is extracted from animal tissues using heat usually with low yields, but pepsin may increase high quality gelatin yield per unit of tissue. Gelatin from bovine lungs was extracted using heat and pepsin and the resulting gelatins were characterized. Pepsin increased gelatin yield by about 9-fold that of heat extraction alone. All bovine lung gelatin contained protein as the major proximate component, with little ash and non-detectable fat. Bovine lung gelatin had pH, moisture and protein comparable to or less than that of commercial bovine gelatin and decreased ash. Transmittance of bovine lung gelatin was substantially reduced compared to that of commercial bovine gelatin but had increased water and fat-binding capacity, and comparable or increased gelling and melting temperature.Gel strengths of bovine lung gelatin were comparable to or lower than and foam stability and emulsifying activity were lower than commercial bovine gelatin. Increased imino acid (proline and hydroxyproline) content was associated with increased gelling and melting temperatures and was comparable to commercial bovine gelatin.Heat-extracted bovine lung gelatin contained predominantly collagen γ-chains, β-chains and α-chains (α1(I) and α2(I)), with some low molecular weight peptides, while the pepsin-extracted lung gelatins were characterized by comparatively decreased β-and α-chains and increased low molecular weight peptides. The gel strength of heatextracted bovine lung gelatin was higher than that of pepsin-extracted gelatins, indicating that additional yield was associated with reduced gelatin quality. Bovine lung is a potential source of gelatin for application in diversified industrial fields and use of pepsin is a viable method for extracting additional gelatin after heat extraction of high quality (increased gel strength) gelatin from bovine lung.Keywords: gelatin, bovine lung, extraction, pepsin, emulsifying, foaming IntroductionGelatin is a popular biopolymer used in food, pharmaceutical, cosmetic and photographic applications (Schrieber and Gareis, 2007) because of its unique functional properties (Zhou et al., 2006). Gelatin is derived from collagen, the major protein constituent of connective tissue, through partial hydrolysis using hot water, dilute acid or alkali treatments (Zhang et al., 2009). The global gelatin market volume was approximately 373,000 tons in 2013, with this market volume anticipated to grow by 3.8% every year to an estimated worth of $3,000,000,000 by 2020 (Grand View Research Inc., 2014). Gelatin derived from pig skin has accounted for the highest proportion available for use, followed by that from bovine hides and bovine bones (Karim and Bhat, 2009).Bovine Spongiform Encephalopathy (BSE) has been a concern with regard to the safety of gelatin from bovine sources despite the expectation that the probability of prion infectivity is low given the harsh chemical treatment of the raw material during gelatin production (Baziwane and He, 2003) and the Scientific SteeringCommittee of the European Un...

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Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Esquerdo

Silva

Dotto

et al. 2017

Euro J Lipid Sci & Tech

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This work aimed to study the development of food–grade nanoemulsions containing unsaturated fatty acids concentrates from carp oil, using chitosan, and gelatin as wall materials. The effects of chitosan:gelatin ratio, polymer concentration and homogenization time on the nanoemulsions characteristics were evaluated. Phase separation occurred when the chitosan:gelatin ratio was higher than 50:50. Nanoemulsions using proportion of chitosan over than 70% remained visually stable, with no phase separation, for more of 7 days. The highest homogenization time (20 min) and the lowest biopolymers concentration (1% w/v) resulted in smaller particle sizes for the ratios of 100:0, 90:10, and 70:30 (respectively, 292.0, 52.3, and 34.8 nm). The zeta potential increased with the amount of chitosan (from 26.5 to 31.0 mV), while pH and refractive index were not affected by the biopolymers ratio. After 7 days of storage, the nanoemulsion with 90:10 of chitosan:gelatin ratio was in the acceptable range of the legislation, showing peroxide value of 4.8 meq kg−1, p–Anisidine value of 9.8 meq kg−1, and ToTox value of 19.4 meq kg−1. Chitosan and gelatin provided high stability to the emulsions and also behaved as good wall materials, demonstrating the importance of studying its combination to form food–grade nanoemulsions. Practical Applications: Carp viscera are by–products of the fishery industry, rich in unsaturated fatty acids, which are associated to human health benefits. However, its low solubility in water and oxidative instability difficult the foods enrichment with these unsaturated fatty acids. Nanoemulsions delivery systems can be used to protect and increase its solubility. Edible biopolymers, such as chitosan and gelatin, can increase the physical and oxidative stability of these lipids in food systems through the formation of nanoemulsions, to facilitate the addition these lipophilic active ingredients in aqueous–based foods or beverages. Unsaturated fatty acids (UFA) of fish oil, especially omega‐3 series, are associated with several health benefits. In this work are prepared food–grade nanoemulsions containing UFA concentrates of carp oil, rich in omega‐3, using different proportions of the biopolymers chitosan and gelatin as wall materials.

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Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum)

Cited by 67 publications

References 25 publications

Untitled

Untitled

Extraction and Characterization of Gelatin from Bovine Lung

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

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