title: Molecular characteristics and properties of gelatin from skin of seabass with different sizes.
abstract: Gelatin was extracted from the skin of seabass (Lates calcarifer) with different average sizes (2, 4 and 6 kg/fish), termed G2, G4 and G6, respectively and their characteristics and functional properties were determined. Yields of G2, G4 and G6 were 38.22, 40.50 and 43.48% (based on dry weight), respectively. G2 contained α-chains as dominant component, whilst G4 and G6 comprised α-, β- and γ-chains with a larger content of high MW cross-links. All gelatins had the similar imino acid (hydroxyproline and proline) content. Net charge of G2, G4 and G6 became zero at pH of 6.73, 6.41 and 7.12, respectively. Amongst all gelatin samples, G6 exhibited the highest gel strength (321.5 g) (p<0.05), but had the lowest turbidity (p<0.05). Gels of G6 sample had the lower L*-value but higher a*-, b*- and ΔE*-value, compared with others. Gelling and melting temperatures of all gelatins were 17.09-19.01 and 26.92-28.85 °C, respectively. Furthermore, all gelatins were able to set at room temperature, regardless of size of seabass used. G6 had the shorter setting time at room temperature than others. Therefore, size of seabass, in which skin was used for gelatin extraction, had the impact on yield, composition and properties of resulting gelatin.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Sittichoke
authors.initials: S
authors.lastname: Sinthusamran
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan.
authors.forename: Hideki
authors.initials: H
authors.lastname: Kishimura
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D001492:Bass; D001704:Biopolymers / Q000737:chemistry; D005780:Gelatin / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D012867:Skin / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000596:Amino Acids; D001704:Biopolymers; D005782:Gels; D005780:Gelatin
keywords: Gel strength; Gelatin; Gelling temperature; Seabass; Setting time; Size