Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins

Mehmet Tolga Dinçer; Ömer Alper Erdem; Hülya Kalkan; Mehmet Çağıl Üçok

doi:10.12714/egejfas.2016.33.4.05

EN TR

Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins

Abstract

Significant progress carries some evaluations towards the developments on seafood processing technologies and waste utilizing sector in recent years. Evaluation of wastes also has the potential to provide raw material for many industrial sectors. Evaluating the wastes also has a real potential for many industry sectors to obtain raw materials. The development of new products and commercially important of bio-molecules which have to be obtained from the wastes were important area for researches. Gelatin is used as a raw material for food industry and other industries, not only in our country but also in the world. Because of the growing demand particularly in Muslim countries hesitant considering alternatives to pork and calf sourced products are required. In the current study collagen which is used as raw material for many industries was recovered from carp scales (Cyprinus carpio). Obtained collagen was also used to produce gelatin product and some physical (colour, odour) and some functional (gelling temperature, viscosity, gel strength) properties were compared with commercial calf and pork skin gelatins.

Keywords

Gelatin,electronic noise,collagen,carp,bloom value

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Mehmet Tolga Dinçer
Ege University, Faculty of Fisheries
Türkiye

Ömer Alper Erdem
Ege University, Faculty of Fisheries
Türkiye

Hülya Kalkan
Ege University, Faculty of Fisheries
Türkiye

Mehmet Çağıl Üçok
Ege University, Faculty of Fisheries
Türkiye

Publication Date

November 23, 2016

Submission Date

July 13, 2016

Acceptance Date

September 7, 2016

Published in Issue

Year 1970 Volume: 33 Number: 4

DOI

https://doi.org/10.12714/egejfas.2016.33.4.05

IZ

https://izlik.org/JA92UM73FL

Cite

RIS / Bibtex

APA

Dinçer, M. T., Erdem, Ö. A., Kalkan, H., & Üçok, M. Ç. (2016). Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins. Ege Journal of Fisheries and Aquatic Sciences, 33(4), 335-341. https://doi.org/10.12714/egejfas.2016.33.4.05

Biometric Indicators, Gelatin Yield, and Functional Properties of Fish Scale Waste From Three Species With Different Trophic Levels

International Journal of Food Science

https://doi.org/10.1155/ijfo/6628788

Verification of Animal Origin of Thickeners in Food Products Using Low-Field NMR Spectroscopy: Case Study of Gelatin

Food Analytical Methods

https://doi.org/10.1007/s12161-025-02956-y

Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins

Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins

Abstract

Keywords

Sazan pulu (Cyprinus carpio) kullanılarak elde edilen jelatin ve ticari dana ve domuz derisi jelatinlerinin kıyaslanması

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

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Verification of Animal Origin of Thickeners in Food Products Using Low-Field NMR Spectroscopy: Case Study of Gelatin