140
Views
8
CrossRef citations to date
0
Altmetric
Articles

Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process

, , , , , , , , & show all

References

  • Abdelmalek, B. E., Gómez-Estaca, J., Sila, A., et al. 2016. Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT - Food Sci. Technol. 65: 924–931. doi:10.1016/j.lwt.2015.09.024.
  • Aewsiri, T., Benjakul, S., and Visessanguan, W. 2009. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. Food Chem. 115(1): 243–249. doi:10.1016/j.foodchem.2008.12.012.
  • Ahmad, M., and Benjakul, S. 2011. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocoll. 25(3): 381–388. doi:10.1016/j.foodhyd.2010.07.004.
  • Balti, R., Jridi, M., Sila, A., et al. 2011. Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process. Food Hydrocoll. 25(5): 943–950. doi:10.1016/j.foodhyd.2010.09.005.
  • Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y., and Roytrakul, S. 2009. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem. 116(2): 445–451. doi:10.1016/j.foodchem.2009.02.063.
  • Bougatef, A., Balti, R., Sila, A., Nasri, R., Graiaa, G., and Nasri, M. 2012. Recovery and physicochemical properties of smooth hound (mustelus mustelus) skin gelatin. LWT - Food Sci. Technol. 48(2): 248–254. doi:10.1016/j.lwt.2012.03.021.
  • Cai, L., Feng, J., Regenstein, J., Lv, Y., and Li, J. 2017. Confectionery gels: effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin. Food Hydrocoll. 67: 157–165. doi:10.1016/j.foodhyd.2016.12.031.
  • Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Guillén, M. C., and Montero, M. P. 2009. Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin. Food Hydrocoll. 23(3): 585–592. doi:10.1016/j.foodhyd.2008.07.003.
  • Gómez-Guillén, M. C., Turnay, J., Fernández-Dıaz, M. D., Ulmo, N., Lizarbe, M. A., and Montero, P. 2002. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocoll. 16(1): 25–34. doi:10.1016/S0268-005X(01)00035-2.
  • Hao, S., Li, L., Yang, X., et al. 2009. The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chem. 115(1): 124–128. doi:10.1016/j.foodchem.2008.11.080.
  • Jamilah, B., and Harvinder, K. G. 2002. Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chem. 77(1): 81–84. doi:10.1016/S0308-8146(01)00328-4.
  • Jeya Shakila, R., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G., and Sukumar, D. 2012. Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT - Food Sci. Technol. 48(1): 30–36. doi:10.1016/j.lwt.2012.03.007.
  • Karim, A. A., and Bhat, R. 2009. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocoll. 23(3): 563–576. doi:10.1016/j.foodhyd.2008.07.002.
  • Kasankala, L. M., Xue, Y., Weilong, Y., Hong, S. D., and He, Q. 2007. Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresour. Technol. 98(17): 3338–3343. doi:10.1016/j.biortech.2006.03.019.
  • Khiari, Z., Rico, D., Martin-Diana, A. B., and Barry-Ryan, C. 2013. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem. 139(1–4): 347–354. doi:10.1016/j.foodchem.2013.01.017.
  • Kittiphattanabawon, P., Benjakul, S., Sinthusamran, S., and Kishimura, H. 2016. Gelatin from clown featherback skin: extraction conditions. LWT - Food Sci. Technol. 66: 186–192. doi:10.1016/j.lwt.2015.10.029.
  • Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., and Shahidi, F. 2010. Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocoll. 24(2–3): 164–171. doi:10.1016/j.foodhyd.2009.09.001.
  • Lassoued, I., Jridi, M., Nasri, R., et al. 2014. Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin. Food Hydrocoll. 41: 309–318. doi:10.1016/j.foodhyd.2014.04.029.
  • Liu, H., Han, J., and Guo, S. D. 2009. Characteristics of the gelatin extracted from channel catfish (Ictalurus Punctatus) head bones. LWT - Food Sci. Technol. 42(2): 540–544. doi:10.1016/j.lwt.2008.07.013.
  • Liu, H., Lin, Y., and Guo, S. 2014. Structural characteristics of Tilapia (Oreochromis mossambicus) bone gelatin: effects of different liming methods. Int. J. Food Prop. 18(11): 2360–2373. doi:10.1080/10942912.2014.960929.
  • Muyonga, J. H., Cole, C. G. B., and Duodu, K. G. 2004. Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocoll. 18(4): 581–592. doi:10.1016/j.foodhyd.2003.08.009.
  • Regenstein, J. M., and Zhou, P. 2007. Collagen and Gelatin from Marine By-Products. 279–303. Oxford: Woodhead Publishing.
  • Sae-Leaw, T., Benjakul, S., O’Brien, N. M., and Kishimura, H. 2016. Characteristics and functional properties of gelatin from seabass skin as influenced by defatting. Int. J. Food Sci. Technol. 51(5): 1204–1211. doi:10.1111/ijfs.13085.
  • Shyni, K., Hema, G. S., Ninan, G., Mathew, S., Joshy, C. G., and Lakshmanan, P. T. 2014. Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocoll. 39: 68–76. doi:10.1016/j.foodhyd.2013.12.008.
  • Sila, A., Martinez-Alvarez, O., Haddar, A., et al. 2015. Recovery, viscoelastic and functional properties of Barbel skin gelatine: investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides. Food Chem. 168: 478–486. doi:10.1016/j.foodchem.2014.07.086.
  • Silva, R. S. G., Bandeira, S. F., and Pinto, L. A. A. 2014. Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum). LWT - Food Sci. Technol. 57(2): 580–585. doi:10.1016/j.lwt.2014.02.026.
  • Sinthusamran, S., Benjakul, S., and Kishimura, H. 2014. Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions. Food Chem. 152: 276–284. doi:10.1016/j.foodchem.2013.11.109.
  • Surh, J., Decker, E., and McClements, D. 2006. Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocoll. 20(5): 596–606. doi:10.1016/j.foodhyd.2005.06.002.
  • Townsend, A. A., and Nakai, S. 1982. Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48(2): 588–594. doi:10.1111/j.1365-2621.1983.tb10796.x.
  • Xu, M., Wei, L., Xiao, Y., Bi, H., Yang, H., and Du, Y. 2017. Physicochemical and functional properties of gelatin extracted from Yak skin. Int. J. Biol. Macromol. 95: 1246–1253. doi:10.1016/j.ijbiomac.2016.11.020.
  • Yoon, W. B., Gunasekaran, S., and Park, J. W. 2004. Characterization of thermorheological behavior of alaska pollock and pacific whiting surimi. Food Eng. Phys. Prop. 69(7): 338–343.
  • Zhang, F., Xu, S., and Wang, Z. 2011. Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food Bioprod. Process. 89(3): 185–193. doi:10.1016/j.fbp.2010.05.003.
  • Zhou, P., Mulvaney, S. J., and Regenstein, J. M. 2006. Properties of alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins. J. Food Sci. 71(6): C313–C321. doi:10.1111/j.1750-3841.2006.00065.x.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.