Characteristics of the gelatin extracted from Channel Catfish (Ictalurus Punctatus) head bones

Liu, H.Y.; Han, Jie; Guo, Shengda

doi:10.1016/j.lwt.2008.07.013

Cited by 56 publications

(39 citation statements)

References 16 publications

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“…This yield was much higher than those reported by Muyonga et al (2004), for Nile perch bone gelatin (2.4 %) and Liu et al (2009), for Channel catfish head bone gelatin (8.43 %). In addition, Rafieian et al (2011) reported 10.2 % gelatin yield for chicken deboner residue after optimization.…”

Section: Physical Properties Of Extracted Gelatincontrasting

confidence: 58%

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: Physical Properties Of Extracted Gelatincontrasting

confidence: 58%

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

et al. 2012

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“…Gelatin with a higher content of α-chain usually gives a greater of yield compared with β-chain gelatin (da Trindade Alfaro et al 2009). The fish bone gelatin extracted from the channel catfish had a molecular weight higher than 200 kDa, 100 kDa and less than 97 kDa (Liu et al 2009). Lizardfish bones were found to have a higher molecular weight portion at 100-120 kDa, which was demonstrated by sharp bands (Taheri et al 2009).…”

Section: Molecular Weight Distribu On Of Fish Bone Gela Nmentioning

confidence: 99%

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Atma

Ramdhani

2018

Indones. J. Biotechnol.

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Gela n extrac on from fish bone has tradi onally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues. Several studies have looked at the use of citric acid as a safer alterna ve in fish bone gela n extrac on. The aim of this research was to extract gela n from the bone of Pangasius catfish with pineapple liquid waste. The extrac on was performed in two steps: pre-treatment followed by main extrac on at various mes (24-56 h) and temperatures (45-75°C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used as a confirma on test and showed a band for gela n at~120 kDa. Gela n yields were calculated as the ra o of weight of dried gela n to the total weight of fish ossein. The results indicated that pineapple liquid waste can be used for fish bone gela n extrac on. The recommended condi ons for extrac on of fish bone gela n using pineapple liquid waste are 56 h of pre-treatment and 5 h of main extrac on at a temperature of 75°C. The gela n yield was 6.12% and the protein concentra on 4.00 g/100 g.

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“…Fish skins are usually treated with an alkaline solution to remove non-collagenous materials and pigments (Nagarajan et al, 2013;Anand et al, 2013;Nalinanon et al, 2008;Kittiphattanabawon et al, 2010), while a decalcification step has been reported for the extraction of gelatin from fish bones and scales (Sha et al, 2013;Pati et al, 2010, Muyonga et al, 2004aIkoma et al, 2003;Liu et al, 2009;Wang and Regenstein, 2009;Liu et al, 2012). Decalcification has been carried out by acidulation in the case of mackerel (Scomber scombrus) and blue whiting (Micromesistius poutassou) bones (Khiari et al, 2013) and is commonly employed in the production of gelatin from the bones of terrestrial animals (Schreiber and Gareis, 2007); whereas fish scale decalcification has been done using compounds such as ethylenediaminetetraacetic acid (EDTA) (Pati et al, 2010;Nagai et al, 2004;Ikoma et al, 2003;Wang and Regenstein, 2009;Liu et al, 2012), hydrochloric acid (Sha et al, 2013;Wang and Regenstein, 2009), and citric acid (Wang and Regenstein, 2009).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Still, total processing time for the production of gelatin from fish bones and scales is much shorter compared to the time required for the production of some mammalian gelatins, especially those deriving from cattle, where the alkaline pretreatment may be applied for up to 20 weeks (Ledward, 1986). Regarding fish heads, Liu et al (2009) reported that a hydrolysis step using an alkaline protease was necessary to obtain the head bones from channel catfish (Ictalurus punctatus), which were then decalcified using hydrochloric acid. In another study, Arnesen and Gildberg (2006) investigated the extraction of muscle proteins and gelatin from cod (Gadus morhua) heads.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Fish Processing By-Products as a Potential Source of Gelatin: A Review

Karayannakidis

Ζώτος

2014

Journal of Aquatic Food Product Technology

100

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The current practice of fish processing generates large amounts of byproducts, which can account for up to three-quarters of the total fish weight. Despite the presence of several valuable components in the fish processing discards, the latter are usually dumped into landfills or at sea, having potentially harmful environmental effects or end up as low commercial value products (e.g. white fish meal). Still, fish processing byproducts can be considered as an alternative raw material for the preparation of high-protein ingredients, especially for the production of food grade gelatin due to the presence of large amounts of collagen in fish skins, scales, and bones.Although fish gelatin is an alternative to the commercially available mammalian gelatins, its production on a large commercial scale has been hampered, mainly, due to the inferior quality characteristics compared to its mammalian counterparts. This review article summarizes and Downloaded by [Laurentian University] at 09:33 07 December 2014 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 highlights the potential utilization of byproducts generated during fish processing for gelatin extraction. Furthermore, several technical challenges and directions of ongoing research are discussed.

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Characteristics of the gelatin extracted from Channel Catfish (Ictalurus Punctatus) head bones

Cited by 56 publications

References 16 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

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Fish Processing By-Products as a Potential Source of Gelatin: A Review

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