Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

“…This extraction yield was markedly higher than those described by Gòmez-Guillèn et al [29] for squid skin-derived gelatin obtained by heating at 45 • C. Our findings are in line with previous works reported by Balti et al. [35], Petersen and Yates [36] and Nalinanon et al [37]. These authors reported a marked increase in the yield of gelatin extraction when proteases were added during the swelling process with acetic acid.…”

Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates

“…5). This could be due to the Gly-X-Y repeating sequence in collagen molecule (Balti et al, 2011). On the other hand, it was found that Tyr, Phe, Arg and Leu were the major free amino acids of the fraction III from shark skin hydrolysates (Table 1), which was in good agreement with the data determined by mass spectrometry (Fig.…”

Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus)

“…Muyonga et al (2004) reported that protein contents of gelatins derived from skins and bones of young Nile perch were 88.8 g/100 g and 83.3 g/100 g, respectively. Gelatins from skins of bigeye snapper and cuttlefish had protein contents of 87.9 g/100 g and 91.35 g/100 g, respectively (Balti et al, 2011;Jongjareonrak et al, 2006). Gelatin consists of most protein and water.…”

“…Fish skin gelatins with different gel strength have been reported for Atlantic salmon (108 g), cod (71 g) (Arnesen & Gildberg, 2007), sin croaker (125 g), shortfin scad (177 g) (Cheow et al, 2007), bigeye snapper (105.7 g), brownstripe red snapper (218.6 g) (Jongjareonrak et al, 2006) and cuttlefish (181 g) (Balti et al, 2011).…”

“…Recently, skin gelatin from various fish species such as cod and hake skin (Fernandez-Diaz, Montero, & Gomez-Guillen, 2001), Nile perch skin and bone (Muyonga, Cole, & Duodu, 2004), shark cartilage (Cho et al, 2004), skate skin (Cho, Jahncke, Chin, & Eun, 2006), bigeye snapper and brownstripe red snapper skins (Jongjareonrak, Benjakul, Visessanguan, & Tanaka, 2006), Alaska Pollock skin (Zhou, Mulvaney, & Regenstein, 2006), Atlantic salmon skin (Arnesen & Gildberg, 2007), sin croaker and shortfin scad skins (Cheow, Norizah, Kyaw, & Howell, 2007) and cuttlefish skin (Balti et al, 2011) have been extracted and characterised. However, little information regarding the characteristics of gelatins from commercially important species involving those used for domestic consumption in Tunisia, such as grey triggerfish, has been reported.…”