Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing

Figures & data

Table 1. Proximate composition (%) of fish meat and skin of deep-sea water- and shallow-sea water-cultured orbicular batfish.

	Dorsal meat		Ventral meat		Skin
Proximate composition	Deep sea	Shallow sea	Deep sea	Shallow sea	Deep sea	Shallow sea
Moisture	73.25 ± 0.40	71.84 ± 1.52	73.01 ± 0.92	71.71 ± 2.40	61.16 ± 01.13^b	69.88 ± 1.23^a
Crude protein	16.28 ± 0.19^a	13.97 ± 0.12^b	14.71 ± 0.56 ^b	11.98 ± 1.14^c	26.47 ± 00.31^a	22.97 ± 0.94^b
Crude lipid	8.32 ± 0.49^d	12.69 ± 1.48^b	10.38 ± 0.16^c	14.89 ± 1.01^a	10.53 ± 01.64^a	5.15 ± 0.17^b
Ash	1.35 ± 0.03^a	1.22 ± 0.01^b	1.36 ± 0.02^a	1.14 ± 0.06^b	1.08 ± 00.01^a	0.86 ± 0.03^b
Carbohydrate	0.79 ± 0.03^a	0.29 ± 0.08^b	0.70 ± 0.06^a	0.29 ± 0.15^b	0.76 ± 00.19^b	1.14 ± 0.09^a
Gross energy	143.21 ± 3.11^b	171.19 ± 13.44^ab	154.62 ± 4.39^b	179.17 ± 17.28^a	203.68 ± 12.75^a	142.80 ± 5.64^b

All data are on wet weight basis shown as mean ± SD (n = 3). Data with different superscripts in the same row are significantly (p < 0.05) different analyzed with one-way ANOVA.

Figure 1. Collagen content of dorsal meat, ventral meat, and skin from deep-sea water-cultured and shallow-sea water-cultured orbicular batfish.

⁽¹⁾ Meat based on wet weight, ⁽²⁾ skin based on dry weight.

Figure 2. SDS-PAGE of meat and skin collagen from deep-sea water-cultured and shallow-sea water-cultured orbicular batfish.

Lane 1: protein marker. Lane 2: bovine type I collagen.

Table 2. Amino acid composition of acid - soluble collagen of Orbicular Batfish cultured in deep-sea water and shallow-sea water.

Amino acid (residues per 1000 total amino acid residues)	Deep sea	Shallow sea
Aspartic acid	52.85	49.50
Threonine	22.11	22.48
Serine	19.37	18.54
Glutamic acid	94.99	93.21
Glycine	305.32	329.44
Alanine	88.49	93.46
Valine	43.84	33.56
Methionine	34.31	14.33
Isoleucine	40.94	31.76
Leucine	12.86	6.20
Phenylalanine	31.04	24.02
Lysine	40.90	36.86
Histidine	9.10	7.55
Arginine	70.57	75.15
Hydroxyproline	54.29	65.47
Proline	79.01	98.47
Total	1000.00	1000.00

Figure 3. (A) Water-holding capacity and (B) oil-binding capacity of meat acid-solubilized collagen extracted from deep-sea water cultured and shallow-sea water cultured Orbicular Batfish. All data are shown as mean ± S.D. (n=3). Data with star are significantly (p < 0.05) different analyzed with t-test.

Figure 4. Thermal denaturation curve of acid-solubilized collagen from orbicular batfish meat. All data are shown as mean±SD (n = 3).