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Yin T, Park JW. Comprehensive review: by-products from surimi production and better utilization. Food Sci Biotechnol 2023; 32:1957-1980. [PMID: 37860730 PMCID: PMC10581993 DOI: 10.1007/s10068-023-01360-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 10/21/2023] Open
Abstract
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.
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Affiliation(s)
- Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070 People’s Republic of China
| | - Jae W. Park
- Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103 USA
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Naseem S, Imam A, Rayadurga AS, Ray A, Suman SK. Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37183680 DOI: 10.1080/10408398.2023.2211167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The rise in fisheries production worldwide has caused a remarkable increase in associated anthropogenic waste. This poses significant concerns due to adverse environmental impacts and economic losses. Owing to its renewability, high abundance, and potential as a rich source of many nutrients and bioactive compounds, strategies have been developed to convert fish waste into different value-added products. Conventional and improved methods have been used for the extraction of biomolecules from fish waste. The extracted fish waste-derived value-added products such as enzymes, peptides, fish oil, etc. have been used to fortify different food products. This review aims to provide an overview of the nature and composition of fish waste, strategies for extracting biomolecules from fish waste, and the potential application of fish waste as a source of calcium and other nutrients in food fortification and animal feed has been discussed. In context to fishery waste mitigation, valorization, and circular bioeconomy approach are gaining momentum, aiming to eliminate waste while producing high-quality value-added food and feed products from fishery discards.
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Affiliation(s)
- Shifa Naseem
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, Uttarakhand, India
| | - Arfin Imam
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, Uttarakhand, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, India
| | | | - Anjan Ray
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, Uttarakhand, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, India
| | - Sunil Kumar Suman
- Material Resource Efficiency Division, CSIR-Indian Institute of Petroleum, Dehradun, Uttarakhand, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad, India
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Ozcan Y, Kurt A, Ozmen D, Toker OS. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37052577 DOI: 10.1002/jsfa.12630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/06/2023] [Accepted: 04/13/2023] [Indexed: 05/06/2023]
Abstract
BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yilmaz Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
| | - Duygu Ozmen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Khiari Z. Sustainable Upcycling of Fisheries and Aquaculture Wastes Using Fish-Derived Cold-Adapted Proteases. Front Nutr 2022; 9:875697. [PMID: 35464019 PMCID: PMC9022490 DOI: 10.3389/fnut.2022.875697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 03/09/2022] [Indexed: 11/13/2022] Open
Abstract
The fisheries and aquaculture industries are some of the major economic sectors in the world. However, these industries generate significant amounts of wastes that need to be properly managed to avoid serious health and environmental issues. Recent advances in marine waste valorization indicate that fish waste biomass represents an abundant source of high-value biomolecules including enzymes, functional proteins, bioactive peptides, and omega-3 rich oils. Enzyme-assisted processes, for the recovery of these value-added biomolecules, have gained interest over chemical-based processes due to their cost-effectiveness as well as their green and eco-friendly aspects. Currently, the majority of commercially available proteases that are used to recover value-added compounds from fisheries and aquaculture wastes are mesophilic and/or thermophilic that require significant energy input and can lead to unfavorable reactions (i.e., oxidation). Cold-adapted proteases extracted from cold-water fish species, on the other hand, are active at low temperatures but unstable at higher temperatures which makes them interesting from both environmental and economic points of view by upcycling fish waste as well as by offering substantial energy savings. This review provides a general overview of cold-adapted proteolytic enzymes from cold-water fish species and highlights the opportunities they offer in the valorization of fisheries and aquaculture wastes.
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Gál R, Mokrejš P, Pavlačková J, Janáčová D. Cyprinus carpio Skeleton Byproduct as a Source of Collagen for Gelatin Preparation. Int J Mol Sci 2022; 23:ijms23063164. [PMID: 35328584 PMCID: PMC8949102 DOI: 10.3390/ijms23063164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/09/2022] [Accepted: 03/12/2022] [Indexed: 02/04/2023] Open
Abstract
Byproducts obtained from fish processing account for up to 70% of their live weight and represent a large amount of unused raw materials rich in proteins, fats, minerals, and vitamins. Recently, the management of the use of predominantly cold-water fish byproducts has become a priority for many processing companies. This paper describes the biotechnological processing of byproducts of warm-water Cyprinus carpio skeletons into gelatins. A Taguchi experimental design with two process factors (HCl concentration during demineralization of the starting material and the amount of enzyme during enzyme conditioning of the collagen) examined at three levels (0.5, 1.0 and 2.0 wt%; 0.0, 0.1 and 0.2 wt% respectively) was used to optimize the processing of fish tissue into gelatin. Depending on the preparation conditions, four gelatin fractions were prepared by multi-stage extraction from the starting material with a total yield of 18.7-55.7%. Extensive characterization of the gel-forming and surface properties of the prepared gelatins was performed. Gelatins belong to the group of zero-low-medium Bloom value (0-170 Bloom) and low-medium viscosity (1.1-4.9 mPa·s) gelatins and are suitable for some food, pharmaceutical, and cosmetic applications. During processing, the pigment can be isolated; the remaining solid product can then be used in agriculture, and H3PO4Ca can be precipitated from the liquid byproduct after demineralization. The carp byproduct processing technology is environmentally friendly and meets the requirements of zero-waste technology.
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Affiliation(s)
- Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic
- Correspondence: ; Tel.: +420-576-031-230
| | - Jana Pavlačková
- Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic;
| | - Dagmar Janáčová
- Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stráněmi 4511, 760 05 Zlin, Czech Republic;
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Determination of clenbuterol at trace levels in raw gelatin powder and jellies using ultra-high-performance liquid chromatography coupled to triple quadrupole mass spectrometry. Food Chem 2022; 370:131261. [PMID: 34788948 DOI: 10.1016/j.foodchem.2021.131261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 08/14/2021] [Accepted: 09/27/2021] [Indexed: 11/23/2022]
Abstract
Clenbuterol is present in animal tissues and organs and, therefore, potentially present in gelatin derived from animal sources. The objective of this study was to develop a method for identify an quantify traces of clenbuterol in gelatin and jellies. The clenbuterol calibration curve showed linearity in the range of 20-1000 pg mL-1. The detection and quantification limits were 5 pg g-1 and 10 pg g-1, respectively. The recovery of the analyte ranged from 93.4 to 98.7% with an intra-day RSD% (n = 4) of 1.25%-3.25%, and an inter-day RSD% (n = 12) of 0.5%-2.25%, with good linearity (R2 = 0.99). The method developed and validated was successfully applied in 54 gelatin samples, 57.4% of which showed clenbuterol. This UHPLC-MS/MS method combines high sensitivity with good selectivity and short chromatographic run time.
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Rosmawati, Tawali AB, Said MI, Zzaman W, Kobun R, Huda N. Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time. POTRAVINARSTVO 2021. [DOI: 10.5219/1639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to determine the physicochemical properties of the skin and bone of snakehead fish as a potential source of gelatin through extraction at different temperatures and times compared to commercial gelatin. Extraction of skin and bones of wild snakehead fish (Channa striata) at different temperatures (50, 60, 70 ºC) and time (12,18, 24 hours). The pre-treatment process used a 0.1 M Ca (OH) 2 (1:6 w/v) immersion solution for 1 h and continued with 0.05 M citric acid (1:6 b/v) for 5 h. Before pre-treatment, the minerals of bones were degreased with 3% HCL solution for 24 hours. The results of the analysis showed that the differences in raw materials, temperature, and extraction time had a significant effect (p <0.05), as well as interactions among treatments (p <0.05) on the yield and gel strength. The yield of skin and bone tended to increase with extending extraction temperature and time, while the highest gelatin strength was found at 60 °C for 12 hours on the skin and 24 hours for the bone. The best gelatin was accomplished based on the highest performance of gel strength on skin and bones and compared to bovine commercial gelatin. The amino acids of the three types of gelatin showed higher levels of glycine and proline than other types of amino acids. Based on the total residues of each amino acid, skin gelatin and bone gelatin showed more dominant hydrophobic properties than hydrophilic properties, in contrast to bovine commercial gelatin. The three types of gelatin showed diverse chemical compositions, emulsion activity index, emulsion stability, water resistance, and fat binding capacity, which was reflected to be closely related to the source of the raw material and its amino acid content. The FTIR results showed that the extracted snakehead fish skin and bones have the potentiality to be used as gelatin equivalent to a commercial one
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Nouri K, Khalaji S, Zamani A, Saki A. Acid hydrolysis of gelatin extracted from cow skin: properties and potential for use as a source of small peptides and free amino acids for broiler chickens. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Acid hydrolysis of animal and plant protein ingredients can generate beneficial and cost-effective peptides and free amino acids for use in livestock feed.
Aims
The aim was to determine whether a cow-skin gelatin (CSG) hydrolysate, rich in low-molecular-weight peptides and free amino acid and produced through acid (4 M HCl) hydrolysis, improved the digestibility of CSG and performance of broilers.
Methods
Day-old Ross 308 chicks (n = 320) were allocated to four treatments (control, maize–soy basal diet; CSG at 92 g/kg basal diet; acid-hydrolysed CSG (AHCSG) at 45 and 92 g/kg basal diet) in a completely randomised design with eight replicate pens per treatment and 10 chicks in each pen. Molecular weights of CSG and AHCSG were characterised by SDS–PAGE, and protein concentration and degree of hydrolysis of AHCSG determined. Broilers were assessed for performance measures and intestinal and serum characteristics.
Key results
The AHCSG had a protein concentration of 84.3%, with a degree of hydrolysis of 66.5%. Respective molecular weights of CSG and AHCSG were 20–128 kDa and 3.5–10 kDa. Bodyweight gain and feed intake were dramatically (P ≤ 0.001) reduced and feed conversion ratio increased with inclusion of CSG and especially AHCSG in the diet. Inclusion of AHCSG reduced (P < 0.05) ileal digesta viscosity compared with CSG, and reduced (P < 0.05) plasma uric acid concentration, villi height and crypt depth compared with the CSG and control diets. AHCSG inclusion in the diet reduced protein digestibility by ~25% (at 45 g/kg) and 50% (at 92 g/kg) compared with the control; CSG also reduced protein digestibility by ~50%. The Salmonella population of ceca was reduced (P = 0.05) with the diet containing 92 g AHCSG/kg compared with the CSG and control diets. Trypsin activity was not affected by diet, but total alkaline protease activity was reduced (P < 0.01) at days 35 of age by inclusion of AHCSG in the diet. Carcass and breast relative weight, and breast fillet crude protein were lower (P < 0.05) for broilers fed diets containing CSG or AHCSG than the control.
Conclusions
Acid hydrolysis of CSG produced large quantities of free amino acids and small peptides, but this did not improve the performance of broiler chickens compared with CSG. Performance was similarly poor with dietary inclusion of AHCSG and CSG relative to the control diet without CSG products.
Implications
Although large quantities of free amino acids and small peptides were produced by acid hydrolysis of CSG, further research is needed to understand the possible problems with acid hydrolysis and why it negatively affects broiler performance.
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Mahjoorian A, Jafarian S, Fazeli F, Saeidi Asl MR. A Mathematical Model for Describing the Rheological Behaviour of Skin Gelatine Extracted from the Caspian Sea Huso huso. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1691102] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Abbas Mahjoorian
- Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran
| | - Sara Jafarian
- Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
| | - Fatemeh Fazeli
- Department of Food Science & Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mohammad Reza Saeidi Asl
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Derkach SR, Kuchina YA, Baryshnikov AV, Kolotova DS, Voron'ko NG. Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction. Polymers (Basel) 2019; 11:polym11101724. [PMID: 31640195 PMCID: PMC6835541 DOI: 10.3390/polym11101724] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/18/2019] [Accepted: 10/19/2019] [Indexed: 01/19/2023] Open
Abstract
Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49-55% of the dry raw material. The influence of extraction pH on the physicochemical and functional properties of gelatin was studied. Sample G5 was characterized by higher protein content (92.8%) while lower protein content was obtained for sample G3 (86.5%) extracted under more aggressive conditions. Analysis of the molecular weight distribution showed the presence of α- and β-chains as major components; the molecular weight of the samples ranged between 130 and 150 kDa, with sample G5 having the highest molecular weight. IR spectra of all samples had absorption bands characteristic of fish gelatin. The study of the secondary structure demonstrated higher amounts of ordered triple collagen-like helices for G5 extracted under mild conditions. Accordingly, sample G5 formed gels with high values for the storage modulus and gelling and melting temperatures, which decrease as pH changes into acidic or alkaline regions. In addition, the differential scanning calorimetry data showed that G5 had a higher glass transition temperature and melting enthalpy. Thus, cod skin is an excellent source of gelatin with the necessary physicochemical and functional properties, depending on the appropriate choice of aqueous phase pH for the extraction.
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Affiliation(s)
- Svetlana R Derkach
- Department of Chemistry, Murmansk State Technical University, Sportivnaya str., 13, 183010 Murmansk, Russia.
| | - Yuliya A Kuchina
- Department of Chemistry, Murmansk State Technical University, Sportivnaya str., 13, 183010 Murmansk, Russia.
| | - Andrey V Baryshnikov
- Laboratory of Biochemistry and Technology, Polar branch of Russian Federal Research Institute of Fisheries and Oceanography, Academician Knipovich str., 6, 183038 Murmansk, Russia.
| | - Daria S Kolotova
- Department of Chemistry, Murmansk State Technical University, Sportivnaya str., 13, 183010 Murmansk, Russia.
| | - Nikolay G Voron'ko
- Department of Chemistry, Murmansk State Technical University, Sportivnaya str., 13, 183010 Murmansk, Russia.
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Jin WG, Pei J, Du YN, Pan J, Gao R, Chen DJ, Wu HT, Zhu BW. Characterization and Functional Properties of Gelatin Extracted from Chinese Giant Salamander (Andrias Davidianus) Skin. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652716] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Wen-Gang Jin
- National Engineering Research Center for Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
- Bio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| | - Jinjin Pei
- Bio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| | - Yi-Nan Du
- National Engineering Research Center for Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Ruichang Gao
- College of Food and Biological Technology, Jiangsu University, Zhenjiang, P.R. China
| | - De-Jing Chen
- Bio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| | - Hai-Tao Wu
- National Engineering Research Center for Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Bei-Wei Zhu
- National Engineering Research Center for Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
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Mi H, Wang C, Chen J, Xu Y, Li X, Li J, Sun X, Mao L, Ma Y, Lao M. Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1577933] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hongbo Mi
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Industrial Group Co., Ltd., Zhoushan, China
| | - Cong Wang
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jingxin Chen
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xuepeng Li
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jianrong Li
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xiaotao Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Linchun Mao
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yongjun Ma
- Zhejiang Industrial Group Co., Ltd., Zhoushan, China
| | - Minjun Lao
- Zhejiang Industrial Group Co., Ltd., Zhoushan, China
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Abstract
In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are certain limitations related to the use of fish gelatine that include odour, colour, functional properties, and consistency in its amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to traditional sources, gelatines derived from fish show significant differences in chemical and physical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.
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Beyranvand F, Khalaji S, Zamani A, Manafi M. Effects of gelatin prepared from calf bones rich in phosphorus on broiler performance, bone characteristics and digestive enzymes activity. Br Poult Sci 2018; 60:31-38. [PMID: 30309249 DOI: 10.1080/00071668.2018.1535167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
1. Gelatin prepared from calf bones (GCB) is a novel source of high-quality protein and phosphorus. Its inclusion in broiler chicken diets may improve bone strength, plasma and digestive alkaline phosphatase activity (ALP), phosphorus digestibility and performance of broilers. Therefore, di-calcium phosphate in a corn-soy control diet was replaced with 12, 24, and 36 g/kg of GCB in a completely randomised design with four treatments of six replicates and 10 chicks in each pen. The trial lasted from 1 to 42 d of age. 2. Body weight and feed intake were measured weekly. Plasma calcium and phosphorus concentration along with plasma and digestive ALP were assayed throughout the trial. Trypsin, α-amylase, lipase and total protease activity were assayed at 14 and 28 d of age. Tibia ash, calcium and phosphorus content and breaking strength were measured at 14, 28 and 42 d of age. Phosphorus digestibility was measured at 36 d of age. 3. Body weight and feed intake showed no significant differences between controls and diets containing 12 and 36 g/kg GCB. Tibia ash and tibia length were increased by supplementation of GCB (P ≤ 0.001). Tibia calcium and phosphorus content were increased by GCB inclusion at 14 d of age (P ≤ 0.001). Digestive alkaline phosphatase activity was increased and trypsin activity was reduced by inclusion of GCB (P ≤ 0.001; P ≤ 0.004). α-amylase activity decreased by inclusion of 12 and 24 g/kg GCB, whereas an increase in α-amylase activity was observed by inclusion of 36 g/kg GCB (P ≤ 0.001). Supplementation of diets with GCB increased phosphorus digestibility (P ≤ 0.01) and suppressed ileum growth during the experimental period. 4. Results of the current study showed that phosphorus from gelatin can greatly improve broiler bone characteristics and phosphorus digestibility and complete elimination of inorganic phosphate sources from broiler diets is feasible with inclusion of 36 g/kg high phosphorus gelatin.
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Affiliation(s)
- F Beyranvand
- a Department of Animal Science, Faculty of Agricultural Sciences , Malayer University , Malayer , Iran
| | - S Khalaji
- a Department of Animal Science, Faculty of Agricultural Sciences , Malayer University , Malayer , Iran
| | - A Zamani
- b Department of Fisheries, Faculty of Natural Resources and Environment , Malayer University , Malayer , Iran
| | - M Manafi
- a Department of Animal Science, Faculty of Agricultural Sciences , Malayer University , Malayer , Iran
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16
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Khiari Z, Mason B. Comparative dynamics of fish by-catch hydrolysis through chemical and microbial methods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Martins MEO, Sousa JR, Claudino RL, Lino SCO, Vale DAD, Silva ALC, Morais JPS, De Souza Filho MDSM, De Souza BWS. Thermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1535530] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Maria Emanuella O. Martins
- Department of Fishing Engineering, Federal University of Ceara – Campus do Pici, Fortaleza, Brazil
- Embrapa – Tropical Agroindustry, Fortaleza, Brazil
| | - Juliana R. Sousa
- Department of Fishing Engineering, Federal University of Ceara – Campus do Pici, Fortaleza, Brazil
- Embrapa – Tropical Agroindustry, Fortaleza, Brazil
| | - Rayanne L. Claudino
- Department of Fishing Engineering, Federal University of Ceara – Campus do Pici, Fortaleza, Brazil
- Embrapa – Tropical Agroindustry, Fortaleza, Brazil
| | - Sarah Cristina O. Lino
- Department of Chemical Process Technology, Federal Institute of Technological Education of Ceará, Fortaleza, Brazil
| | - Diego Alves do Vale
- Department of Fishing Engineering, Federal University of Ceara – Campus do Pici, Fortaleza, Brazil
| | - André Luis C. Silva
- Department of Biochemistry and Molecular Biology, Federal University of Ceara – Campus do Pici, Fortaleza, Brazil
| | - João Paulo S. Morais
- Embrapa Algodão – Brazilian Agricultural Research Corporation, Campina Grande, Brazil
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18
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Arioui F, Ait Saada D, Cheriguene A. Functional Properties of Bovine Bone Gelatin and Impact on
Physicochemical, Microbiological and Organoleptic Quality of Set
Yogurt. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/biotech.2018.1.11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1940-1] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Shahiri Tabarestani H, Sedaghat N, Jahanshahi M, Motamedzadegan A, Mohebbi M. Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1050595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hoda Shahiri Tabarestani
- Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi, Iran
| | - Naser Sedaghat
- Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi, Iran
| | - Mohsen Jahanshahi
- Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | - Mohebbat Mohebbi
- Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi, Iran
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21
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Ennaas N, Hammami R, Gomaa A, Bédard F, Biron É, Subirade M, Beaulieu L, Fliss I. Collagencin, an antibacterial peptide from fish collagen: Activity, structure and interaction dynamics with membrane. Biochem Biophys Res Commun 2016; 473:642-7. [PMID: 27038545 DOI: 10.1016/j.bbrc.2016.03.121] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 03/25/2016] [Indexed: 10/22/2022]
Abstract
In this study, we first report characterization of collagencin, an antimicrobial peptide identified from fish collagen hydrolysate. The peptide completely inhibited the growth of Staphylococcus aureus at 1.88 mM. Although non-toxic up to 470 μM, collagencin was hemolytic at higher concentrations. The secondary structure of collagencin was mainly composed by β-sheet and β-turn as determined by CD measurements and molecular dynamics. The peptide is likely to form β-sheet structure under hydrophobic environments and interacts with both anionic (phosphatidylglycerol) and zwitterionic (phosphoethanolamine and phosphatidylcholine) lipids as shown with CD spectroscopy and molecular dynamics. The peptide formed several hydrogen bonds with both POPG and POPE lipids and remained at membrane-water interface, suggesting that collagencin antibacterial action follows a carpet mechanism. Collagenous fish wastes could be processed by enzymatic hydrolysis and transformed into products of high value having functional or biological properties. Marine collagens are a promising source of antimicrobial peptides with new implications in food safety and human health.
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Affiliation(s)
- Nadia Ennaas
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada
| | - Riadh Hammami
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada.
| | - Ahmed Gomaa
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada
| | - François Bédard
- Faculty of Pharmacy, Université Laval and Laboratory of Medicinal Chemistry, CHU de Québec Research Centre, G1V 4G2 Québec, QC, Canada
| | - Éric Biron
- Faculty of Pharmacy, Université Laval and Laboratory of Medicinal Chemistry, CHU de Québec Research Centre, G1V 4G2 Québec, QC, Canada
| | - Muriel Subirade
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada
| | - Lucie Beaulieu
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada; Department of Biology, Chemistry and Geography, Université du Québec à Rimouski (UQAR), 300 Allée des Ursulines, Rimouski, QC G5L 3A1, Canada.
| | - Ismail Fliss
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, G1V 0A6 Québec, QC, Canada.
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22
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Liu H, Lin Y, Guo S. Structural Characteristics of Tilapia (Oreochromis mossambicus) Bone Gelatin: Effects of Different Liming Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.960929] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.070] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Alfaro ADT, Balbinot E, Weber CI, Tonial IB, Machado-Lunkes A. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9096-5] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Khiari Z, Ndagijimana M, Betti M. Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilization/precipitation process of turkey by-products. Poult Sci 2014; 93:2347-62. [DOI: 10.3382/ps.2014-03953] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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26
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Karayannakidis PD, Zotos A. Fish Processing By-Products as a Potential Source of Gelatin: A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.827767] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Wang Y, Liu A, Ye R, Wang W, Li X. Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films. Food Chem 2014; 166:414-422. [PMID: 25053075 DOI: 10.1016/j.foodchem.2014.06.062] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 05/03/2014] [Accepted: 06/11/2014] [Indexed: 11/30/2022]
Abstract
The effects of transglutaminase (TGase) on the rheological profiles and interactions of gelatin-calcium carbonate solutions were studied. In addition, mechanical properties, water vapour permeability and microstructures of gelatin-calcium carbonate films were also investigated and compared. Fluorescence data suggested that the interaction of TGase and gelation-calcium carbonate belonged to a static quenching mechanism, and merely one binding site between TGase and gelatin-calcium carbonate was identified. Moreover, differential scanning calorimetry (DSC), the mechanical properties and the water vapour permeability studies revealed that TGase favoured the strong intramolecular polymerisation of the peptides in gelatin. The microstructures of the surfaces and cross sections in gelatin-calcium carbonate films were shown by scanning electron microscope (SEM) micrographs. The results of the fourier transform infrared spectroscopy (FTIR) indicated that TGase caused conformational changes in the proteins films. Therefore, TGase successfully facilitated the formation of gelatin-calcium carbonate composite films.
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Affiliation(s)
- Yuemeng Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anjun Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
| | - Wenhang Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xin Li
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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28
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Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C. Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1663-1671. [PMID: 24214841 DOI: 10.1002/jsfa.6476] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Revised: 09/06/2013] [Accepted: 11/09/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The fish-processing industry generates significant amounts of waste and by-products that are usually discarded. This study investigated the preparation of bioactive gelatine peptides from fish skin. Gelatine was extracted from mackerel (Scomber scombrus) skin and hydrolysed by pepsin for 1, 2, 6 and 24 h. All hydrolysates were screened for antioxidant, ACE-inhibitory and antithrombotic activities. RESULTS Gelatine peptides obtained after 24 h of hydrolysis exhibited the highest antioxidant activity (DPPH reduction ∼80%, FRAP ∼130 µmol Trolox equivalent L(-1) ). These hydrolysates had high ACE-inhibitory activity (>70%) and were able to significantly (P < 0.05) inhibit platelet aggregation by about 30%, corresponding to moderate antithrombotic activity. CONCLUSION The bioactive properties were mainly due to the presence of low-molecular-weight peptides of 337 and 423 Da.
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Affiliation(s)
- Zied Khiari
- School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland
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29
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Du L, Keplová L, Khiari Z, Betti M. Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poult Sci 2014; 93:989-1000. [DOI: 10.3382/ps.2013-03609] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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30
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Du L, Khiari Z, Pietrasik Z, Betti M. Physicochemical and functional properties of gelatins extracted from turkey and chicken heads. Poult Sci 2013; 92:2463-74. [PMID: 23960131 DOI: 10.3382/ps.2013-03161] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Gelatins were prepared from chicken and turkey heads in a series of batch extractions at 2 different temperatures (50 and 60°C), and their composition and functional properties were evaluated. Gelatin yield from chicken and turkey heads was 52.29 and 62.76%, respectively, on a dry weight basis relative to the total collagen content in the raw materials. The gel strength of turkey gelatins varied from 332.7 to 368.4 g, which was significantly (P < 0.05) higher than that of chicken gelatins. Both chicken and turkey head gelatins had high solubility at acidic and alkaline pH values. However, turkey head gelatins showed better emulsifying and foaming properties compared with chicken gelatins.
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Affiliation(s)
- L Du
- Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
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