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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 6
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Articles

Dynamic Viscoelastic Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

Yun BaiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. ChinaView further author information
,
Shuai PengCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. ChinaView further author information
,
Lihong NiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. ChinaView further author information
,
Hairong BaoCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. ChinaView further author information
,
Yiqun HuangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. ChinaView further author information
&
Keqiang LaiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China;Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, P.R. ChinaCorrespondence[email protected]
View further author information
Pages 854-863 | Published online: 27 Jun 2016
 
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ABSTRACT

The viscoelastic properties of gelatin extracted from tilapia skin (protein yield: 21.2%) were evaluated using dynamic rheology tests. The flow curves of tilapia gelatin sols (1.0–6.6% w/w, 40°C; 0.5%, 2–40°C) complied with the Herschel-Bulkley model (R2 = 0.92–0.99), indicating the presence of yield stress, while the gelling and melting temperature of gelatin dispersions (1.0–6.6%) fit well with the Eldridge-Ferry model (R2 = 0.97). Tilapia skin gelatin displayed good thermo-stability and strong gel-forming properties, showing great potential as an alternative for mammal-based gelatin applied in various food products.

Funding

This research was supported by the Innovation Program of the Shanghai Municipal Education Commission (14YZ123) and Shanghai Ocean University (B-5201-11-000108).

Additional information

Funding

This research was supported by the Innovation Program of the Shanghai Municipal Education Commission (14YZ123) and Shanghai Ocean University (B-5201-11-000108).

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