Gelling strength improvement and characterization of a gelatin from scales of bighead carp (Aristichthys nobilis)

Author: Yan Tong and Tiejin Ying
Received 8 November 2012, accepted 28 January 2013.
Abstract

Response surface method (RSM) was used to optimize enzymatic extraction conditions aiming at improving gelling strength of gelatin from scales of bighead carp (Aristichthys nobilis). The optimal extraction conditions were derived as follows: extracting temperature 46.98°C, extracting time1.27 h, pH 4.00 and pepsin concentration 547 U/g, respectively. The gel strength of the gelatin derived with the optimized process was 318±7 g, which was significantly higher than the gelatin extracted with conventional non enzymatic process (216±3 g, p<0.01). The yield of optimized extraction process (17.46±0.61%) was comparable with that of conventional extraction process (19.10±0.60%). The composition and functional properties of the gelatin from the scales of bighead carp (BSG) were compared with that of porcine skin gelatin (PSG). There were very significant differences in content of threonine, methionine, isoleucine, phenylalanine and lysine, significant differences in content of hydroxyproline, glycine and alanine between BSG and PSG. BSG showed lower imino acid (proline and hydroxyproline) content (20.75±0.82%) than PSG (24.01±0.70%). The gelling temperatures of BSG and PSG were 21°C and 24°C, and melting temperatures were 26°C and 29°C, respectivly. Assessment on dynamic viscoelastic properties indicated that BSG had better gelling ability and lower thermo-stability than PSG. Bighead carp scale is a good source of high quality fish gelatin for potential application in food industry. Extracting gelatin from bighead carp scales might be a promising solution in terms of both reducing environment pollution and increasing the economic efficiency of the industry.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 146-150. Publisher: WFL.


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