Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage

Cho, Suengmok; Kwak, Kiseok; Park, D.C; Gu, Yeun Suk; Ji, Cheong-Il; Jang, Dae Heung; Lee, Y.B; Kim, S.B

doi:10.1016/j.foodhyd.2003.10.001

Cited by 199 publications

(148 citation statements)

References 20 publications

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“…Foam formation ability, foam stability, water-holding and fat-binding capacities Form formation ability (FA), foam stability (FS), Water-holding capacity (WHC) and fatbinding capacity (FBC) of the gelatins were determined based on the methods described by Cho et al (2004). One gram of gelatin was placed in 50 ml distilled water and swollen.…”

Section: Methodsmentioning

confidence: 99%

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

2012

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Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin. This study is a comparison of the gelatins from these unexploited sources with that of mammalian gelatins to get a better understanding of their physicochemical and functional properties with respect to mammalian gelatins. The study showed that mammalian gelatins had significantly superior physical properties viz., higher viscosity, melting & setting temperature and faster setting time. The odour scores were significantly higher (P<0.05) for bovine and porcine skin gelatins (3.1-3.12), indicating that they had a distinguishable odour and hence can be considered as inferior to fish skin gelatins in organoleptic qualities. The gel strengths of rohu and common carp skin gelatins were significantly lower than mammalian gelatins. Among the carp skin gelatins, grass carp skin gelatin was found to have better compatibility with gelatin from bovine and porcine skins.

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Section: Methodsmentioning

confidence: 99%

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

2012

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“…Therefore, bighead carp scales can be potentially used as a good gelatin source. Melting point is governed by complicated interactions determined by the amino acid composition and the ratio of α/β-chains, as well as molecular weight of the gelatin (Cho et al 2004). As it was shown in Table 1, gelatin usually exhibited lower melting points when extracted by UB and longer time.…”

Section: Melting Pointmentioning

confidence: 99%

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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“…Predicted values of yield, g-f, viscosity, and lightness were 10.2 (%), 526 (g), 5.85 (cP), and 70.0, respectively. Cho et al (2004a) optimized the gelatin processing from shark (Isurus oxyrinchus) cartilage by RSM: Predicted maximum yields of 79.9% for gelatin processing were obtained under the conditions of alkali treatment with 1.6 N sodium hydroxide for 3.16 days and hot-water extraction at 65°C for 3.4 h. Cho et al (2004b) also optimized gelatin extraction from dorsal skin of yellowfin tuna (Thunnus albacares) fish by RSM. Predicted values of multiple response optimal conditions (alkali treatment with 1.9% sodium hydroxide for 2.9 days and hot-water extraction at 58.1°C for 4.7 h) were g-f=429.1 and gelatin content=89.7 (%).…”

Section: Conditions For Optimum Responsesmentioning

confidence: 99%

“…For example, Jewish and Muslim communities do not accept pork gelatin (Badii and Nazlin 2006), and beef gelatin is acceptable only if it has been processed according to their religious requirements, which will vary. On the other hand the major defect of fish gelatin is its fishy odor (Cho et al 2004b). These considerations have encouraged production of gelatin from poultry waste derived by mechanical deboning operations as a replacement for mammalian gelatins.…”

Section: Introductionmentioning

confidence: 99%

Optimization of gelatin extraction from chicken deboner residue using RSM method

2011

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This study aims to investigate the optimization of gelatin extraction from chicken deboner residue. An optimization procedure using a central composite design with three factors (HCl concentration, extraction temperature, and extraction time) was used in order to investigate the effects of these parameters on extraction yield, g-f, viscosity, and lightness. It was found that the optimum conditions for producing gelatin using response surface methodology (RSM) included an acid concentration of 6.73% and an extraction temperature of 86.8°C for 1.95 h. The predicted responses for these extraction conditions included a yield of 10.2%, a g-f of 526 g, a viscosity of 5.85 cP, and a lightness of 70.0. Verification experiments were conducted under optimal conditions to compare predicted and actual values of the dependent variables. Both actual and predicted values were found to nearly coincide, confirming that the estimation models were capable of reasonably and accurately predicting the dependent variables.

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Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage

Cited by 199 publications

References 20 publications

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

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

Optimization of gelatin extraction from chicken deboner residue using RSM method

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