Extraction Optimization and Physical Modification of Fish Gelatin from
            <i>Thunnus tonggol</i>
            Using Ultraviolet (UV) Irradiation

Shakeri, Fatemeh; Bahmanyar, Fereshte; Bahmani, Zabih alh; Mirmoghtadaie, Leila; Javedan, Gholamali; Mortazavian, Amir Mohammad; Hosseini, Seyed Marzieh; Hosseini, Hedayat

doi:10.1080/10498850.2023.2212646

Cited by 3 publications

(1 citation statement)

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“…Currently, numerous technologies are employed for gelatin modification to enhance its gel and emulsification properties, such as ultraviolet irradiation, ultrasound treatment, graft modification, crosslinking modification, and enzymatic modification. [10][11][12][13][14] While these methods boast high efficiency and low energy consumption, they are not without challenges. Issues such as demanding equipment prerequisites, uncontrolled reaction processes, and safety risks pose significant hurdles in their implementation.…”

Section: Introductionmentioning

confidence: 99%

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

Zhang,

Han,

Wang

et al. 2024

J Sci Food Agric

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BackgroundThe present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg/mL) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg/mL), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg/mL; tremella polysaccharides:6 mg/mL) with the best performance.ResultsTremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of cross‐linking sites inside the gel, which resulted in that the gel network structure becomes dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly.ConclusionThe gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of jelly were improved, which also provided technical reference for the development of functional gel food.This article is protected by copyright. All rights reserved.

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