Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

Abstract

The texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured. Texture profile analysis revealed that the porcine gelatin showed significantly higher values for hardness, springiness, cohesiveness, gumminess, and chewiness than carp skin gelatin (p < 0.05). The bloom strength of gelatin from a porcine source was higher (466.40 g) than carp skin. The solubility profile of gelatin from carps and porcine as function of sodium chloride concentration indicated a maximum solubility at 0.3 M. The relationship between emulsion capacity values and concentration of proteins were found to be inversed in all of the gelatin samples.

Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste

“…The cross-over point of G' and G" was considered as the gelling or melting temperatures of the gelatin, respectively as described by Chandra and Shamasundar. [20] Bloom strength…”

“…The test conditions were according to the method described by Chandra and Shamasundar. [20] Textural parameters, such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience were calculated with the help of software provided along with the instrument.…”

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

“…However, the main drawback of using MD was reported to be a lack of emulsification capacity and lower retention of volatile compounds. In contrast, gum acacia (GA) [14] and gelatine (G) [15] are regarded as efficient encapsulating materials because of their high water solubility, comparatively low viscosity formation in solutions, and ability to form oil-in-water emulsions. The combination of GA and MD was reported to give better results and higher recovery percentage.…”

Effects of formulation and processing methods on the quality and acceptability of cutlets made from minced meat of pangas (Pangasius pangasius)

“…Hardness is related to the strength of gel structure under compression and is the peak force during first compression cycle (Chandra and Shamasundar, 2014). Cutlets from raw mince and cooked mince showed significant difference (p<0.05) in their hardness and the cutlets from raw mince consistently showed higher hardness than the batch from cooked pangas mince.…”