PRODUÇÃO DE GELATINA DE PELE E OSSOS DE BAGRE (Clarias gariepinus)

Biluca, Fabíola Carina; Marquetti, Carline; Alfaro, Alexandre da Trindade

doi:10.3895/s1981-36862011000100005s1

Cited by 2 publications

(3 citation statements)

References 2 publications

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“…The pH value of gelatin obtained from YDFB, made up of raw unsorted yellowfin tuna side streams, mostly constituted by bones and connective tissue, was 3.63 ± 0.01, comparable with the one reported by Biluca et al for skin (3.20) and bones (2.98) [ 52 ]. The pH value is strongly influenced by the chemical treatment [ 37 ] and by the starting material.…”

Section: Resultssupporting

confidence: 85%

“…Furthermore, in this research, the color attributes could be mainly linked to the drying process; in fact, oven-dried gelatin visually appeared much more colored than spray-dried and freeze-dried ones (see Tables S1 and S2 in the Supplementary material). (3.20) and bones (2.98) [52]. The pH value is strongly influenced by the chemical treatment [37] and by the starting material.…”

Section: Color Analysismentioning

confidence: 99%

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Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I

Grasso,

Méndez-Paz,

Vázquez Sobrado

et al. 2023

Gels

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This study presents for the first time a scalable process for the extraction of valuable proteins starting from samples of unsorted mixed tuna scraps which were previously dehydrated by an industrial patented process. The aims of this work were both to avoid the onerous sorting step of tuna leftovers, which generally consists of isolating skin and bones for collagen/gelatin extraction, and to improve the logistic of managing highly perishable biomass thanks to the reduction in its volume and to its microbiological stabilization. In view of a zero-waste economy, all the protein fractions (namely, non-collagenous proteins NCs and ALKs, gelatin, and hydrolyzed gelatin peptides, HGPs) isolated in the proposed single cascade flowchart were stabilized and preliminarily characterized. The extraction flowchart proposed allows one to obtain the following most promising compounds: 1.7 g of gelatin, 3.2 g of HGPs, and 14.6 g of NCs per 100 g of dehydrated starting material. A focus on oven-dried gelatin was reported in terms of proximate analysis, amino acid composition, color parameters, FT-IR spectrum, pH, and viscoelastic properties (5 mPa·s of viscosity and 14.3 °C of gelling temperature). All the obtained extracts are intended to be exploited in food supplements, feed, fertilizers/plant bio-stimulants, packaging, and the cosmetic industry.

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Section: Resultssupporting

confidence: 85%

Section: Color Analysismentioning

confidence: 99%

Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I

Grasso,

Méndez-Paz,

Vázquez Sobrado

et al. 2023

Gels

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show abstract

“…The protein content in kumakuma skin (31.08 ± 0.99%) was similar to the value found by Bueno et al (2011) (28.5 ± 1.8%). It is important to point out that the protein content in the skin represents the amount of collagen in the gelatin and, consequently, the extraction yield (Biluca et al, 2001). The gelatin obtained had lower protein content (72.76 ± 2.02%) than that observed by Alfaro, Fonseca, Balbinot, Machado, and Prentice (2013) (81.16 ± 2.15%) for gelatin from tilapia skin.…”

Section: Chemical Characterization and Amino Acid Content Of The Skin And Gelatinmentioning

confidence: 84%

Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin

Silva

Lourenço

Pena

2017

CyTA - Journal of Food

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Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) using sodium hydroxide was optimized and the product was characterized. The optimized conditions established in the process were 6 h extraction at 58°C, with yield and gel strength at 19.7% and 244.3 g, respectively, which is considered acceptable for foods. The maximum desirability condition was 0.998. When the technological properties of the gelatin extracted from fish skin was compared with commercial gelatin, a difference (p < 0.05) was observed for all parameters analyzed, but within the appropriate range for gelatin. The gelatin obtained from kumakuma skin may be a new alternative to replace gelatin from mammals, besides contributing to less fish residue released into the environment.Optimización y caracterización de la gelatina de piel de kumakuma (Brachyplatystoma filamentosum) RESUMEN Los residuos de la industria pesquera se utilizan debido a su fácil transformación en diversos productos, también por sus nutrientes de gran valor biológico, los cuales son ricos en proteínas y ácidos grasos. Se optimizó el proceso de extracción de gelatina de piel de kumakuma (Brachyplatystoma filamentosum) mediante la utilización de hidróxido sódico y se caracterizó el producto. Las condiciones optimizadas establecidas en el proceso fueron 6 h de extracción a 58°C, con un rendimiento y resistencia del gel de 19,7% y 244,3 g, respectivamente, lo cual se consideró aceptable para los alimentos. La máxima condición aceptable fue 0,998. Cuando se compararon las propiedades tecnológicas de la gelatina extraída de la piel del pez con la gelatina comercial, se observaron diferencias (p < 0,05) en todos los parámetros analizados, aunque dentro del rango apropiado en lo que concierne a la gelatina. La gelatina obtenida de la piel de kumakuma podría ser una nueva alternativa para remplazar la gelatina de mamíferos, además de contribuir a reducir los residuos de pescado vertidos en el medioambiente.

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PRODUÇÃO DE GELATINA DE PELE E OSSOS DE BAGRE (Clarias gariepinus)

Cited by 2 publications

References 2 publications

Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I

Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I

Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin

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