Gelatins from three cultured freshwater fish skins obtained by liming process

Bakar, Jamilah; Tan, Kok Wei; Hartina, M R Umi; Azizah, A. Noor

doi:10.1016/j.foodhyd.2010.11.023

Cited by 78 publications

(76 citation statements)

References 17 publications

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“…From Table 1, the gelatin extracted from bighead carp scales showed high gel strength ranged from 490.6 to 656.5 g. This was sharply higher than red tilapia skin gelatin (384.9 g) (Jamilah et al 2011), bovine gelatin(322 g), lizard fish scales gelatin (268 g) (Wangtueai and Noomhorm 2009), porcine skin gelatin (180 g), grass carp fish scales gelatin (276 g) (Zhang et al 2011), siliver carp scales gelatin (152 g) (Wang and Regenstein 2009). These differences between species were possibly due to differences in sample composition, size of the protein chains, as well as complex interactions determined by the amino acids composition (Muyonga et al 2004a).…”

Section: Gel Strengthmentioning

confidence: 95%

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

et al. 2013

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In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60°C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15~91.85 %) with moisture (7.111 3.65 %), low ash content (0.31~0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

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Section: Gel Strengthmentioning

confidence: 95%

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

et al. 2013

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“…Ash content on milkfish skin was 2,43%. Jamilah et al (2011) showed that ash content on Red Tilapia (Oreochromis nilotica) skin was 0,51%. The difference of ash content on fish skin is caused by habitat, enviromental, species of fish, sizes, ages etc.…”

Section: Proximate Compositionmentioning

confidence: 99%

HISTOLOGICAL CHANGES ON MILKFISH SKIN (Chanos chanos) DURING POSTMORTEM

Perceka

Nurhayati

Nuryati

2015

KLS

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Aquatic products are easily perishable commodity, one of them are fish skin. Information about the declining quality of milkfish skin has not been revealed yet. Milkfish skins were analysed to determine the chemical composition, postmortem storage on chilling temperatures, and compared the microstructure changes during postmortem. Measured parameters in this study were proximate, organoleptic score, and histological examination to observe the tissue damage that occurred in post mortem storage. Milkfish skin contained moisture, ash, lipid, protein, and carbohydrate were 64.74%; 2.43%; 4.76%; 23.74%; 4.34%, respectively. Milkfish skin entered prerigor at 0 days, rigormortis at 8 days, postrigor at 14 days, and the decomposed phase at 23 days of chilled storage. Milkfish skin began experiencing damage in rigormortis by the occurrence of degeneration. In postrigor and decomposed phase occurred cariolysis. In addition, in the decomposed phase there were empty spaces marked by the loss of the milkfish skin tissue due to cell death.

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“…This result may be associated with the excessive extraction of the yellow bone marrow from the bones in the duck feet due to the high temperature and pressure. Jamilah et al (2011) showed that color values varied with the type of gelatin, and Ahmad (2011) reported that C All values are mean±SD of three replicate. 1) WB: extracted using a water bath; PC: extracted using an electric pressure cooker; MO: extracted using a microwave oven…”

Section: Evaluation Of Colormentioning

confidence: 99%

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Park¹,

Choe²,

Kim³

et al. 2013

Korean Journal for Food Science of Animal Resources

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We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE L*, a* and b* values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p< 0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

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Gelatins from three cultured freshwater fish skins obtained by liming process

Cited by 78 publications

References 17 publications

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

HISTOLOGICAL CHANGES ON MILKFISH SKIN (Chanos chanos) DURING POSTMORTEM

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

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