Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties

Jongjareonrak, Akkasit; Benjakul, Soottawat; Visessanguan, Wonnop; Tanaka, Munehiko

doi:10.1016/j.foodhyd.2006.01.006

Cited by 153 publications

(140 citation statements)

References 22 publications

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“…Crude Protein content was significantly higher (P<0.05) for grass carp skin gelatin and mammalian gelatins The crude protein content reported for fish skin gelatin from different sources is in the range of 87-89 % (Jongjareonrak et al 2006;Muyonga et al 2004) . Moisture content in all the samples were below 10 % which is less than the limit prescribed for edible gelatin i.e.…”

Section: Resultsmentioning

confidence: 87%

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: Resultsmentioning

confidence: 87%

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

2012

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“…The enzyme is administered at low temperature (10 °C) conditions as well as high temperature (40-50 °C) conditions to provide the standards for good quality meat products. Studies showed that TGase supplementation increased gel strength in meat products and had positive effect on the development of product characteristics (Tseng et al, 2000;Serrano et al, 2004;Dondero et al, 2006;Jongjareonrak et al, 2006;Trespalacios & Pla, 2007;Baytar, 2010;Uran et al, 2013).…”

Section: A Research On Determination Of Quality Characteristics Of Chmentioning

confidence: 99%

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

Uran

Yılmaz

2017

Food Sci. Technol

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Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did not cause changes in the nutritional items (ash, fat, protein) of the product groups. However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. Although the texture of the products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers compared to the control samples. Scanning Electron Microscopy (SEM) images also supported to the texture values of samples with the increase of cross-linking in microstructure.Keywords: transglutaminase; chicken burger; quality; textural properties; microstructure.Practical Application: The transglutaminase enzyme is able to reduce cooking loss by improving the textural properties of chicken burgers.

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“…Gel strength is largely dependent on the molecular weight distribution, which is resulted mainly from processing conditions (Gómez-Guillén et al 2011). Longer time of ultrasound contributed to more protein degradation during gelatin extraction, which might reduce the ability of α-chain to anneal correctly by hindering the growth of the existing nucleation sites (Clark et al 1986;Jongjareonrak et al 2006b). So longer time of ultrasound provided more energy to disrupt long chains into short chains, which led to gelatin with lower gel strength,α-chain and β -chain at higher amount in gelatin extracted by WB might form stronger gel network than α-chain at the lower amount found in that of UB.…”

Section: Gel Strengthmentioning

confidence: 99%

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

Huang

Wang

et al. 2013

J Food Sci Technol

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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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Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties

Cited by 153 publications

References 22 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

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

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

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