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

Year 2016, Volume 33, Issue 4, 335 - 341, 23.11.2016
https://doi.org/10.12714/egejfas.2016.33.4.05

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.

References

  • AOAC. (2000). Official Methods of Analysis 16th edn”., Association of Official Analytical Chemists, Arlington, USA
  • Bailey, A.J & Paul, R.G. (1998). Collagen – A not so simple protein. Journal- Society of Leather Technologists and Chemists, 82 (3): 104-110.
  • Boran, G., Mulvaney, M.S. & Regenstein, J.M. (2010). Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources. Journal of Food Sciences, 75(8): 565-571. doi: 10.1111/j.1750-3841.2010.01543.x
  • Boran, G. & Regenstein, J.M. (2009). Optimization of gelatin extraction from silver carp skin. Journal of Food Science, 74(8): 432-441.
  • Choi S.S. & Regenstein J.M. (2000). Physicochemical and sensory characteristics of fish gelatin. Journal Food Science, 65:194-199.
  • Dincer, T., Akagündüz, Ö.Y. & Sargın, H. (2013). Levrek (Dicentrarchus labrax) Pullarından Jelatin Üretimi ve Jelatinin Bazı Fonksiyonel Özelliklerinin Tespiti. Tubitak Project No 112O952 Final Report. 112 Pages.
  • El Barbri, N., Mirhissea, J., Ionescub, R., El Bari, N., Correig, X., Bouchikhi, B. & Llobet, E. (2009). An electronic nose system based on a micro-machined gas sensor array to assessthe freshness of sardines. Sensors and Actuators B, 141: 538-543.
  • Escuderos, M.E., Sánches, S. & Jiménez, A. (2011). Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation. Food Chemistry, 124: 857-862.
  • Fernandez-Diaz, M.D., Montero, P. & Gomez-Guillen, M.C. (2001). Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modify- cation by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chemistry, 74: 161-167. doi: 10.1016/S0308-8146(01)00110-8
  • GME. (2013). All about gelatin, (2013).
  • GMAI, (2012), Gelatin manufacturers of Europe.
  • Gómez-Guillén, M.C., Turnay,J., Fernández- Diaz, M.D., Ulmo, N., Lizarbe, M.A. & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids, 16: 25-34. doi: 10.1016/S0268-005X(01)00035-2
  • Grossman, S. & Bergman, M., (1992). Process for the production of gelatin from fish skins. U.S. patent 5,093, 474.
  • Gudmundsson, M. & Hafsteinsson, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62(1): 37-39. doi: 10.1111/j.1365-2621.1997.tb04363.x
  • James D., Scott S.M., Ali Z. & O’Hare W.T. (2005). Chemical sensors for electronic nose systems. Microchimica Acta, 149: 1-17
  • Jongjareonrak, A., Rawdkuen, S., Chaijan, M., Benjakul, S., Osako, K. & Tanaka, M. (2010). Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT Food Science and Technology, 43: 161-165. doi:10.1016/j.lwt.2009.06.012
  • Karim, A.A. & Bhat, R. (2009). Review fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23: 563-576. doi: 10.1016/j.foodhyd.2008.07.002
  • Kent, M., Oehlenschlager, J., Mierke-Klemeyer, S., Manthey-Karl, M., Knochel, R., Daschner, F. & Schimmer, O.(2004).A new multivariate approach to the problem of fish quality estimation. Food Chemistry, 87: 531-535. doi:10.1016/j.foodchem.2004.01.004
  • Kim, S.E. & Mendis, E. (2006). Bioactive compounds from marine processing byproducts. A review. Food Research International, 39: 383-393. doi:10.1016/j.foodres.2005.10.010
  • Liu, L., Liu, C., Fishman, M.L. & Hicks, K.B. (2007). Composite films from pectin and fish skin gelatin or soybean flour protein. Journal of Agricultural Food Chemistry, 55: 2349-2355.
  • Morrison, N.A., Clark, R.C., Chen, Y.L., Talashek, T. & Sworn, G. (1999). Gelatin alternatives for the food industry. Progress in Colloid and Polymer Science, 114: 127-131.
  • Mumyakmaz, B., Özmen, A., Ebeoğle, M.A. & Taşaltın, C. (2008). Predicting gas concentrations of ternary gas mixtures for a predefined 3D sample space. Sensors and Actuators B, 128: 594-602.
  • Muyonga, J.H, Cole, C.G.B. & Duodu, K.G. (2004). Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, 18: 581-592.
  • Ninan, G., Joseph, J. & Aliyamveettil Z.A., (2014). A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins. Journal of Food Science and Technology, 51(9): 2085-2091.
  • Norland, R.E. (1990). Fish gelatin. In: Advances in fi sheries technology and biotechnology for increased profi tability. Eds Voight, M.N., Botta, J.K. Technical Publication Lancaster, 325-333.
  • Osborne, R., Voigt, M.N. & Hall, D.E. (1990). Utilization of lumpfish (Cyclopterus lumpus) carcasses for the production of gelatin. In: Advances in fisheries technology and biotechnology for increased profitability. Eds Eds Voight, M.N., Botta, J.K. Technical Publication Lancaster, 143-153.
  • Rahman, M.S., Al-Saidi, G.S. & Guizani, M. (2008). Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry, 108: 472-481. doi:10.1016/j.foodchem.2007.10.079
  • Sae-leaw, T. & Benjakul, S. (2014). Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice. Food Bioscience, 10: 59-68. doi:10.1016/j.fbio.2015.02.002
  • Saraoğlu, H.M. (2008). Elektronik Burun Teknolojisi ve Uygulama Alanları. Akademik Bilişim Konferansı, January 30th- February 1th, Çanakkale, Turkey. Available at:
  • Shyni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. & 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 Hydrocolloids, 39: 68-76.
  • Tuik, (2013), Turkish Statistical Institute, Fishery Statistics, Ankara.
  • Zeng, S., Yan, X., Cao, W., Hong, P., Zhang, C. & Li, L. (2010). Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus). International Journal of Food Science and Technology, 45: 1807-1813. doi: 10.1111/j.1365-2621.2010.02332.x
  • Zhou, P. & Regenstein, J.M. (2004). Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science, 69(5):393-8. doi: 10.1111/j.1365-2621.2004.tb10704.x

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

Year 2016, Volume 33, Issue 4, 335 - 341, 23.11.2016
https://doi.org/10.12714/egejfas.2016.33.4.05

Abstract

Son yıllarda gelişen teknoloji ve işleme sektöründeki gelişmeler işleme atıklarının değerlendirilmesi yönünde kayda değer gelişmeleri beraberinde getirmiştir. Atıkların değerlendirilmesi, aynı zamanda birçok sanayi sektörüne hammadde sağlayacak potansiyele sahiptir. Yeni ürünlerin geliştirilmesi ve ticari öneme sahip olan biyo-moleküllerin su ürünleri artıklarından elde edilmeleri araştırma için önemli bir alandır. Jelatin gerek dünyada, gerek ise ülkemizde gıda endüstrisi ve diğer endüstriler tarafından kullanılan bir hammaddedir. Artan talep karşısında ve bilhassa Müslüman ülkelerdeki tereddüt dikkate alındığında domuz ve dana kaynaklı üretime alternatifler aranmaktadır. Bu çalışmada, endüstriyel anlamda birçok sanayi sektöründe hammadde olarak kullanılan kollajen maddesi, sazan balığı (Cyprinus carpio) pullarından elde edilmiştir. Elde edilen kollajenin jelatin üretiminde kullanılması gerçekleştirilmiş ve bazı fiziksel özellikleri (renk, koku) ve bazı fonksiyonel özellikleri (jelleşme sıcaklığı, viskozitesi, jel dayanım değeri) ticari dana ve domuz derisi jelatini ile karşılaştırılmıştır.

References

  • AOAC. (2000). Official Methods of Analysis 16th edn”., Association of Official Analytical Chemists, Arlington, USA
  • Bailey, A.J & Paul, R.G. (1998). Collagen – A not so simple protein. Journal- Society of Leather Technologists and Chemists, 82 (3): 104-110.
  • Boran, G., Mulvaney, M.S. & Regenstein, J.M. (2010). Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources. Journal of Food Sciences, 75(8): 565-571. doi: 10.1111/j.1750-3841.2010.01543.x
  • Boran, G. & Regenstein, J.M. (2009). Optimization of gelatin extraction from silver carp skin. Journal of Food Science, 74(8): 432-441.
  • Choi S.S. & Regenstein J.M. (2000). Physicochemical and sensory characteristics of fish gelatin. Journal Food Science, 65:194-199.
  • Dincer, T., Akagündüz, Ö.Y. & Sargın, H. (2013). Levrek (Dicentrarchus labrax) Pullarından Jelatin Üretimi ve Jelatinin Bazı Fonksiyonel Özelliklerinin Tespiti. Tubitak Project No 112O952 Final Report. 112 Pages.
  • El Barbri, N., Mirhissea, J., Ionescub, R., El Bari, N., Correig, X., Bouchikhi, B. & Llobet, E. (2009). An electronic nose system based on a micro-machined gas sensor array to assessthe freshness of sardines. Sensors and Actuators B, 141: 538-543.
  • Escuderos, M.E., Sánches, S. & Jiménez, A. (2011). Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation. Food Chemistry, 124: 857-862.
  • Fernandez-Diaz, M.D., Montero, P. & Gomez-Guillen, M.C. (2001). Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modify- cation by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chemistry, 74: 161-167. doi: 10.1016/S0308-8146(01)00110-8
  • GME. (2013). All about gelatin, (2013).
  • GMAI, (2012), Gelatin manufacturers of Europe.
  • Gómez-Guillén, M.C., Turnay,J., Fernández- Diaz, M.D., Ulmo, N., Lizarbe, M.A. & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids, 16: 25-34. doi: 10.1016/S0268-005X(01)00035-2
  • Grossman, S. & Bergman, M., (1992). Process for the production of gelatin from fish skins. U.S. patent 5,093, 474.
  • Gudmundsson, M. & Hafsteinsson, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62(1): 37-39. doi: 10.1111/j.1365-2621.1997.tb04363.x
  • James D., Scott S.M., Ali Z. & O’Hare W.T. (2005). Chemical sensors for electronic nose systems. Microchimica Acta, 149: 1-17
  • Jongjareonrak, A., Rawdkuen, S., Chaijan, M., Benjakul, S., Osako, K. & Tanaka, M. (2010). Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT Food Science and Technology, 43: 161-165. doi:10.1016/j.lwt.2009.06.012
  • Karim, A.A. & Bhat, R. (2009). Review fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23: 563-576. doi: 10.1016/j.foodhyd.2008.07.002
  • Kent, M., Oehlenschlager, J., Mierke-Klemeyer, S., Manthey-Karl, M., Knochel, R., Daschner, F. & Schimmer, O.(2004).A new multivariate approach to the problem of fish quality estimation. Food Chemistry, 87: 531-535. doi:10.1016/j.foodchem.2004.01.004
  • Kim, S.E. & Mendis, E. (2006). Bioactive compounds from marine processing byproducts. A review. Food Research International, 39: 383-393. doi:10.1016/j.foodres.2005.10.010
  • Liu, L., Liu, C., Fishman, M.L. & Hicks, K.B. (2007). Composite films from pectin and fish skin gelatin or soybean flour protein. Journal of Agricultural Food Chemistry, 55: 2349-2355.
  • Morrison, N.A., Clark, R.C., Chen, Y.L., Talashek, T. & Sworn, G. (1999). Gelatin alternatives for the food industry. Progress in Colloid and Polymer Science, 114: 127-131.
  • Mumyakmaz, B., Özmen, A., Ebeoğle, M.A. & Taşaltın, C. (2008). Predicting gas concentrations of ternary gas mixtures for a predefined 3D sample space. Sensors and Actuators B, 128: 594-602.
  • Muyonga, J.H, Cole, C.G.B. & Duodu, K.G. (2004). Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, 18: 581-592.
  • Ninan, G., Joseph, J. & Aliyamveettil Z.A., (2014). A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins. Journal of Food Science and Technology, 51(9): 2085-2091.
  • Norland, R.E. (1990). Fish gelatin. In: Advances in fi sheries technology and biotechnology for increased profi tability. Eds Voight, M.N., Botta, J.K. Technical Publication Lancaster, 325-333.
  • Osborne, R., Voigt, M.N. & Hall, D.E. (1990). Utilization of lumpfish (Cyclopterus lumpus) carcasses for the production of gelatin. In: Advances in fisheries technology and biotechnology for increased profitability. Eds Eds Voight, M.N., Botta, J.K. Technical Publication Lancaster, 143-153.
  • Rahman, M.S., Al-Saidi, G.S. & Guizani, M. (2008). Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry, 108: 472-481. doi:10.1016/j.foodchem.2007.10.079
  • Sae-leaw, T. & Benjakul, S. (2014). Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice. Food Bioscience, 10: 59-68. doi:10.1016/j.fbio.2015.02.002
  • Saraoğlu, H.M. (2008). Elektronik Burun Teknolojisi ve Uygulama Alanları. Akademik Bilişim Konferansı, January 30th- February 1th, Çanakkale, Turkey. Available at:
  • Shyni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. & 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 Hydrocolloids, 39: 68-76.
  • Tuik, (2013), Turkish Statistical Institute, Fishery Statistics, Ankara.
  • Zeng, S., Yan, X., Cao, W., Hong, P., Zhang, C. & Li, L. (2010). Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus). International Journal of Food Science and Technology, 45: 1807-1813. doi: 10.1111/j.1365-2621.2010.02332.x
  • Zhou, P. & Regenstein, J.M. (2004). Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science, 69(5):393-8. doi: 10.1111/j.1365-2621.2004.tb10704.x

Details

Subjects Science
Journal Section Articles
Authors

Mehmet Tolga Dinçer
Ege University, Faculty of Fisheries
Türkiye


Ömer Alper Erdem
Ege University, Faculty of Fisheries
0000-0002-1745-1751
Türkiye


Hülya Kalkan This is me
Ege University, Faculty of Fisheries
Türkiye


Mehmet Çağıl Üçok This is me
Ege University, Faculty of Fisheries
Türkiye

Publication Date November 23, 2016
Application Date July 13, 2016
Acceptance Date September 7, 2016
Published in Issue Year 2016, Volume 33, Issue 4

Cite

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 . DOI: 10.12714/egejfas.2016.33.4.05