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Title Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste
 
Names Pavan Kumar, D.
Chandra, M.V.
Elavarasan, K.
Shamasundar, B.A.
Date Issued 2017 (iso8601)
Abstract In the present study, the gelatin from fresh croaker fish (Johnius sp) skin was
obtained by rapid extraction and its properties were assessed. The gelling and
melting temperature of croaker skin gelatin was 17.4 and 23.8°C as revealed by
dynamic visco-elastic analysis using Controlled Stress Rheometer. Croaker skin
gelatin (CSG) had the bloom value of 193.4 g. Scanning electron microscopic
analysis of freeze dried gelatin showed the presence of voids surrounded by a
loose network imitating a sponge or coral like structure. Texture profile parameters
such as hardness, springiness, cohesiveness, gumminess, and chewiness
of croaker fish skin gelatin gel were relatively lower than the porcine
gelatin gel. The amino acid composition of gelatin revealed a higher proportion
of glycine, alanine, and hydroxyl proline (30.25, 23.4, and 11.82 g/100 g
protein, respectively) content. The electrophoretic analysis showed the presence
of two peptide chains with the approximate molecular weight of 200
and 116 kDa corresponds to β and α peptide chain of collagen. The Fourier
Transform Infrared (FT-IR) spectra of gelatin showed peaks correspond to the
structures like α helix, β sheet, and random coil in the gelatin preparations.
Genre Article
Identifier International Journal of Food Properties, 20(S3): S2612–S2625