The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins

Cho, Soung-Hun; Jahncke, Michael L.; Chin, Koo-Bok; Eun, Jong‐Bang

doi:10.1016/j.foodhyd.2005.08.002

Cited by 103 publications

(76 citation statements)

References 10 publications

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“…This finding shows that the chicken skin gelatin have high a-amino groups and possessed high hydroxyl scavenging activity. In addition, the higher temperature that was applied in the gelatin production was revealed to contain a higher amount of degradation peptides, similar to that in Nile perch gelatin (Lates niloticus) (Muyonga et al 2004), and yellowfin tuna skin (Thunnusn albacores) (Cho et al 2006). Therefore, this finding supported that the CSGH of vacuum dried gelatin exhibited better hydroxyl scavenging activity.…”

Section: Hydroxyl Radical Scavenging Activitysupporting

confidence: 62%

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

Omar

Sarbon

2016

J Food Sci Technol

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The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.

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Section: Hydroxyl Radical Scavenging Activitysupporting

confidence: 62%

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

Omar

Sarbon

2016

J Food Sci Technol

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“…Viscosity Viscosity was measured as per the method described by Cho et al (2006). The viscosity (cP) of 10 ml of the Gelatin solution of 6.67 % (w/v) was determined using Brookfield digital viscometer (Model DVE Brookfield Engineering Laboratories Inc., Middleboro, MA) equipped with a No.1 spindle at 33±0.2 C.…”

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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“…During the final step in the conversion of collagen to gelatin, the extraction temperature was 40-45 °C to achieve controlled partial hydrolysis of the cross-links and peptide bonds of the original collagen structure, and to obtain the ideal molecular weight distribution of gelatin. The yield at 50 °C is reported to be better than at 40 °C but the quality is lower (Cho et al, 2006).…”

Section: Extraction Of Gelatinmentioning

confidence: 99%

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

2013

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The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins

Cited by 103 publications

References 10 publications

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

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

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

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