1
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Li L, Kan G, Peng J, Gong H, Zi Y, Shi C, Wang X, Zhong J. Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods. Int J Biol Macromol 2024; 269:132137. [PMID: 38734350 DOI: 10.1016/j.ijbiomac.2024.132137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 05/02/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.
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Affiliation(s)
- Li Li
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Guangyi Kan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Huan Gong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Ye Zi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Cuiping Shi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China.
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2
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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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3
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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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4
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Cansu Ü, Boran G. Kinetic evaluation of gelatin extraction from chicken skin and the effect of some extraction parameters. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ümran Cansu
- Technical Sciences Vocational School Harran University Şanlıurfa Turkey
| | - Gökhan Boran
- Department of Food Engineering Van Yüzüncü Yıl University Van Turkey
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5
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Islam MR, Yuhi T, Meng D, Yoshioka T, Ogata Y, Ura K, Takagi Y. Purity and properties of gelatins extracted from the head tissue of the hybrid kalamtra sturgeon. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Coppola D, Lauritano C, Palma Esposito F, Riccio G, Rizzo C, de Pascale D. Fish Waste: From Problem to Valuable Resource. Mar Drugs 2021; 19:116. [PMID: 33669858 PMCID: PMC7923225 DOI: 10.3390/md19020116] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/08/2021] [Accepted: 02/15/2021] [Indexed: 12/15/2022] Open
Abstract
Following the growth of the global population and the subsequent rapid increase in urbanization and industrialization, the fisheries and aquaculture production has seen a massive increase driven mainly by the development of fishing technologies. Accordingly, a remarkable increase in the amount of fish waste has been produced around the world; it has been estimated that about two-thirds of the total amount of fish is discarded as waste, creating huge economic and environmental concerns. For this reason, the disposal and recycling of these wastes has become a key issue to be resolved. With the growing attention of the circular economy, the exploitation of underused or discarded marine material can represent a sustainable strategy for the realization of a circular bioeconomy, with the production of materials with high added value. In this study, we underline the enormous role that fish waste can have in the socio-economic sector. This review presents the different compounds with high commercial value obtained by fish byproducts, including collagen, enzymes, and bioactive peptides, and lists their possible applications in different fields.
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Affiliation(s)
- Daniela Coppola
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Chiara Lauritano
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Fortunato Palma Esposito
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Gennaro Riccio
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Carmen Rizzo
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Donatella de Pascale
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
- Institute of Biochemistry and Cell Biology (IBBC), National Research Council, Via Pietro Castellino 111, 80131 Naples, Italy
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7
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Moosavi‐Nasab M, Yazdani‐Dehnavi M, Mirzapour‐Kouhdasht A. The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products. Food Sci Nutr 2020; 8:5017-5025. [PMID: 32994962 PMCID: PMC7500751 DOI: 10.1002/fsn3.1799] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effects of the enzymatic aided acid-swelling process on gelatin obtained from fish by-products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS-PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high-quality gelatin can be achieved by the enzymatically aided acid-swelling procedure from fish scales and skin.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
| | | | - Armin Mirzapour‐Kouhdasht
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
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8
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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9
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10
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Zhang Y, Bi Y, Wang Q, Cheng KW, Chen F. Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chem 2019; 298:125087. [DOI: 10.1016/j.foodchem.2019.125087] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 05/30/2019] [Accepted: 06/26/2019] [Indexed: 12/25/2022]
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11
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Li Y, Tang C, He Q, Li X, Zhang A. Extraction Optimization and Characterization of Gelatin from Half-Smooth Tongue Sole ( Cynoglossus semilaevis Gunther) Skin. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1627632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yanjie Li
- School of Material Science and Engineering, Tianjin Polytechnic University, Tianjin, China
- Department of Computer and Information Engineering, Tianjin Agricultural University, Tianjin, China
| | - Chunming Tang
- School of Artificial Intelligence, Tianjin Polytechnic University, Tianjin, China
| | - Qingfeng He
- Department of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Xiaodan Li
- Department of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Ailin Zhang
- Department of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
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12
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Mirzapour-Kouhdasht A, Sabzipour F, Taghizadeh MS, Moosavi-Nasab M. Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by-products using microwave and ultrasound-assisted extraction. J Texture Stud 2019; 50:416-425. [PMID: 31081544 DOI: 10.1111/jtxs.12408] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 05/06/2019] [Accepted: 05/06/2019] [Indexed: 11/29/2022]
Abstract
The effects of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) methods on molecular and physicochemical characteristics of the resultant gelatin were examined. Before extraction procedure, we investigated the optimum pH for swelling of Common carp by-products, which is an important pretreatment for gelatin production. The highest swelling yield was achieved at pH 13 among pH 1-14 with unit intervals. Results indicated that the UAE gelatin has a higher gel strength, viscosity, melting point, and gelling point. The power and time of sonication showed a reverse relation with these characteristics. In addition, as the time of microwave heating was raised, the gel strength, viscosity, melting point, and gelling point were decreased. The FT-IR spectra showed similar peaks but the Amide B in UAE gelatin slightly vanished. The electrophoretic pattern also revealed the higher gel strength and viscosity of UAE gelatin due to the higher intensity of α and β chains compared to MAE gelatin. It can be concluded from all of the results of this study that the produced gelatin using these procedures can be a good source of gelatin in food and drug industries.
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Affiliation(s)
- Armin Mirzapour-Kouhdasht
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Forouzan Sabzipour
- MSC of Fish Products Processing, School of Agriculture, Shiraz University, Shiraz, Iran
| | | | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
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13
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Yang XR, Zhao YQ, Qiu YT, Chi CF, Wang B. Preparation and Characterization of Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna ( Katsuwonus pelamis) Bone Stimulated by in vitro Gastrointestinal Digestion. Mar Drugs 2019; 17:E78. [PMID: 30678362 PMCID: PMC6410064 DOI: 10.3390/md17020078] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 01/20/2019] [Accepted: 01/21/2019] [Indexed: 12/02/2022] Open
Abstract
In China, a large amount of fish bones are produced during the processing of tuna cans production. For full use of those by-products, gelatin (STB-G) with a yield of 6.37 ± 0.64% was extracted from skipjack tuna (Katsuwonus pelamis) bone using water at 60 °C for 8 h. Amino acid analysis showed that STB-G contained Gly (340.3 residues/1000 residues) as the major amino acid and its imino acid content was 177.3 residues/1000 residues. Amino acid composition, SDS-PAGE, and Fourier transform infrared (FTIR) spectrum investigations confirmed that the physicochemical properties of STB-G were similar to those of type I collagen from skipjack tuna bone (STB-C), but partial high molecular weight components of STB-G were degraded during the extraction process, which induced that the gelatin was easier to be hydrolyzed by protease than mammalian gelatins and was suitable for preparation of hydrolysate. Therefore, STB-G was hydrolyzed under in vitro gastrointestinal digestion (pepsin-trypsin system) and five antioxidant peptides were purified from the resulted hydrolysate (STB-GH) and identified as GPDGR, GADIVA, GAPGPQMV, AGPK, and GAEGFIF, respectively. Among the gelatin hydrolysate, fractions, and isolated peptides, GADIVA and GAEGFIF exhibited the strongest scavenging activities on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (EC50 0.57 and 0.30 mg/mL), hydroxyl radical (EC50 0.25 and 0.32 mg/mL), superoxide anion radical (EC50 0.52 and 0.48 mg/mL), and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical (EC50 0.41 and 0.21 mg/mL). Moreover, GADIVA and GAEGFIF showed a high inhibiting ability on lipid peroxidation in a linoleic acid model system. The strong activities of five isolated peptides profited by their small molecular sizes and the antioxidant amino acid residues in their sequences. These results suggested that five isolated peptides (STP1⁻STP5), especially GADIVA and GAEGFIF, might serve as potential antioxidants applied in health food industries.
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Affiliation(s)
- Xiu-Rong Yang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Yu-Qin Zhao
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Yi-Ting Qiu
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
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14
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Fan W, Tan X, Tu M, Jin F, Wang Z, Yu C, Qi L, Du M. Preparation of the rainbow trout bone peptides directed by nutritional properties and flavor analyses. Food Sci Nutr 2018; 6:925-933. [PMID: 29983955 PMCID: PMC6021697 DOI: 10.1002/fsn3.631] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 01/30/2018] [Accepted: 02/11/2018] [Indexed: 12/02/2022] Open
Abstract
Rainbow trout bone proteins were prepared by heating at 121°C for 30 min, followed by filtration, concentration, and lyophilization. Nutritional properties and flavor analyses of hydrolysates digested by five different enzymes were investigated, respectively. Results showed that the crude protein content of rainbow trout bone was 15.90% and had a well-balanced nutritional value. The content of total amino acids was 983.64 mg/g. The amount of free amino acids of hydrolysates digested by alkaline protease, neutral protease, flavourzyme, papain, and trypsin for 3 hr was 207.83, 224.13, 1,001.59, 283.26, and 303.64 mg/g, respectively. During the hydrolysis, the main flavor compounds were identified by GC-MS to be alcohols, aldehydes, ketones, acids, and alkanes. After hydrolysis, the main molecular weight of peptides was focused on the range of 1,000-3,000 Da in all enzymatic hydrolysates. This study provided a theoretical basis to comprehensive utilization of rainbow trout bone in food industry.
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Affiliation(s)
- Weiwei Fan
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Xiaoyi Tan
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Maolin Tu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Feng Jin
- Shandong Yueyi Biological Technology Co., LtdRizhaoChina
| | - Zhenyu Wang
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Cuiping Yu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Libo Qi
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Ming Du
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
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15
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Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone. Food Chem 2018; 264:350-357. [PMID: 29853387 DOI: 10.1016/j.foodchem.2018.05.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 05/04/2018] [Accepted: 05/04/2018] [Indexed: 02/04/2023]
Abstract
Hydrolysis of the proteins from cod bone was performed using flavourzyme and trypsin. The nutritional properties of hydrolysates by flavourzyme (HF) and trypsin (HT) were investigated. By comparison, HF exhibits a better degree of hydrolysates (DH) and nitrogen recovery (NR) than HT. The protein content of extract is 97.39% and had a good nutritional value due to the high protein digestibility-corrected amino acid score (PDCAAS) of 0.95 for adults. The content of total amino acids is 942.55 mg/g. The free amino acids content of hydrolysates derived from flavourzyme is 136.82 mg/g after hydrolyzing 3 h, while 17.12 mg/g of such hydrolysates was obtained by using trypsin. The main flavor compounds are alcohols, aldehydes, ketones, acids and alkanes. The molecular weight of predominant peptides ranged from 1000 to 3000 Da in both enzymatic hydrolysates. This study provided a theoretical basis to the preparation of nutritional components with attracting flavor in functional food industry.
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Xu M, Wei L, Xiao Y, Bi H, Yang H, Du Y. Physicochemical and functional properties of gelatin extracted from Yak skin. Int J Biol Macromol 2017; 95:1246-1253. [DOI: 10.1016/j.ijbiomac.2016.11.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 11/04/2016] [Accepted: 11/07/2016] [Indexed: 10/20/2022]
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17
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Venugopal V. Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 78:47-69. [PMID: 27452165 DOI: 10.1016/bs.afnr.2016.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Commercial fishery processing results in discards up to 50% of the raw material, consisting of scales, shells, frames, backbones, viscera, head, liver, skin, belly flaps, dark muscle, roe, etc. Besides, fishing operations targeted at popular fish and shellfish species also result in landing of sizeable quantity of by-catch, which are not of commercial value because of their poor consumer appeal. Sensitivity to rapid putrefaction of fishery waste has serious adverse impact on the environment, which needs remedial measures. Secondary processing of the wastes has potential to generate a number of valuable by-products such as proteins, enzymes, carotenoids, fat, and minerals, besides addressing environmental hazards. Fishery wastes constitute good sources of enzymes such as proteases, lipases, chitinase, alkaline phosphatase, transglutaminase, hyaluronidase, acetyl glycosaminidase, among others. These enzymes can have diverse applications in the seafood industry, which encompass isolation and modification of proteins and marine oils, production of bioactive peptides, acceleration of traditional fermentation, peeling and deveining of shellfish, scaling of finfish, removal of membranes from fish roe, extraction of flavors, shelf life extension, texture modification, removal of off-odors, and for quality control either directly or as components of biosensors. Enzymes from fish and shellfish from cold habitats are particularly useful since they can function comparatively at lower temperatures thereby saving energy and protecting the food products. Potentials of these applications are briefly discussed.
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Affiliation(s)
- V Venugopal
- Seafood Technology Section, Bhabha Atomic Research Centre, Mumbai, India.
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18
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Mohammad AW, Kumar AG, Basha RK. Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine. INTERNATIONAL AQUATIC RESEARCH 2015; 7:27-39. [DOI: 10.1007/s40071-014-0090-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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19
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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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20
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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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21
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Roslan J, Yunos KFM, Abdullah N, Kamal SMM. Characterization of Fish Protein Hydrolysate from Tilapia (Oreochromis Niloticus) by-Product. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Jridi M, Nasri R, Lassoued I, Souissi N, Mbarek A, Barkia A, Nasri M. Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.026] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Park JH, Choe JH, Kim HW, Hwang KE, Song DH, Yeo EJ, Kim HY, Choi YS, Lee SH, Kim CJ. Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.162] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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24
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Physicochemical and nanostructural properties of gelatin from uneconomical marine cornet fish (Fistularia petimba). Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0002-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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25
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Koli JM, Basu S, Nayak BB, Patange SB, Pagarkar AU, Gudipati V. Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus). FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.08.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Najafian L, Babji AS. A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 2012; 33:178-85. [PMID: 22138166 DOI: 10.1016/j.peptides.2011.11.013] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 11/12/2011] [Accepted: 11/14/2011] [Indexed: 10/15/2022]
Abstract
Fishes are rich sources of structurally diverse bioactive compounds. In recent years, much attention has been paid to the existence of peptides with biological activities and proteins derived from foods that might have beneficial effects for humans. Antioxidant and antimicrobial peptides isolated from fish sources may be used as functional ingredients in food formulations to promote consumer health and improve the shelf life of food products. This paper presents an overview of the antioxidant and antimicrobial peptides derived from various fishes. In addition, we discuss the extraction of fish proteins, enzymatic production, and the techniques used to isolate and characterize these compounds. Furthermore, we review the methods used to assay the bioactivities and their applications in food and nutraceuticals.
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Affiliation(s)
- L Najafian
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia. najafian
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27
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Zhang F, Xu S, Wang Z. Pre-treatment optimization and properties of gelatin from freshwater fish scales. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.05.003] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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29
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MURTHY L, PANDA S, SHAMASUNDAR B. PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEINS OF TILAPIA (OREOCHROMIS MOSSAMBICUS). J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2008.00338.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Zeng S, Yan X, Cao W, Hong P, Zhang C, Li L. Original article: Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02332.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties. Process Biochem 2009. [DOI: 10.1016/j.procbio.2009.06.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Hao S, Li L, Yang X, Cen J, Shi H, Bo Q, He J. The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.080] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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34
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Characteristics of the gelatin extracted from Channel Catfish (Ictalurus Punctatus) head bones. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Kołodziejska I, Skierka E, Sadowska M, Kołodziejski W, Niecikowska C. Effect of extracting time and temperature on yield of gelatin from different fish offal. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.071] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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36
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Blanco M, Sotelo C, Chapela M, Pérez-Martín R. Towards sustainable and efficient use of fishery resources: present and future trends. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2006.07.015] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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