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Journal of Aquatic Food Product Technology Volume 32, 2023 - Issue 3
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Research Article

Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation

Fatemeh Shakeria Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;b Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
,
Fereshte Bahmanyara Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Zabih alh Bahmanic Persian Gulf and Oman Sea Ecology Research Center, Agricultural Research, Education and Extension Organization, Iranian Fisheries Science Research Institute, Bandar Abbas, IranCorrespondence[email protected]
,
Leila Mirmoghtadaiea Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
,
Gholamali Javedanb Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran;d Faculty of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
,
Amir Mohammad Mortazaviana Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Seyed Marzieh Hosseinia Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
&
Hedayat Hosseinia Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
 show all
Pages 292-303 | Published online: 21 May 2023
 
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ABSTRACT

 In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.

Acknowledgments

The authors appreciate the staff of Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences for their sincere cooperation.

Disclosure statement

No potential conflict of interest was reported by the author(s).

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