Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions.
Characteristics and gel properties of gelatin from seabass skin, as influenced by extraction conditions, were studied. Yields of gelatin extracted at 45 and 55 °C for various times were 51.6-57.3% and 62.0-66.4% (dry weight basis), respectively. All gelatins contained β-chain and α-chains as the predominant components and showed a high imino acid content (198-202 residues/1000 residues). Generally, the gel strength of gelatins decreased as the extraction temperature and time increased. Gelatin extracted at 45 °C for 3h exhibited the highest gel strength (369 g). Gelling and melting temperatures for seabass skin gelatin were 19.5-20.0 and 26.3-27.0 °C, respectively. All gelatins could be set at 25 °C within 30 min, however gelatins extracted at 45 °C had a shorter setting time than those extracted at 55 °C (P<0.05). Gelatin from seabass skin showed a higher gel strength than bovine gelatin and could be used as a potential replacement for land animal gelatins.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Sittichoke
S
Sinthusamran
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.
Soottawat
S
Benjakul
Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan.
Hideki
H
Kishimura
D000818:Animals; D001492:Bass; D029941:Fish Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D005780:Gelatin / Q000737:chemistry* / Q000302:isolation & purification*; D012867:Skin / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
D029941:Fish Proteins; D005780:Gelatin
Extraction; Gel strength; Gelatin; Seabass; Setting