Research Article
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Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales

Year 2018, Volume: 35 Issue: 3, 311 - 317, 15.09.2018

Hülya Kalkan Mehmet Tolga Dinçer

https://doi.org/10.12714/egejfas.2018.35.3.11

Abstract



In the current study two different
types of organic acids were used in gelatin extraction. The scales of gilthead
seabream (Sparus aurata) were used as a source of gelatin. Also the
effects on quality and gelling properties of used organic acids were
investigated. Due to the determined gel strength values, high quality gelatins
were produced in both groups with good functional properties. Total yield of
the obtained products was found to be 31.10% (acetic acid), and 31.19%
(propionic acid). According to the results, scale gelatin recovered by using
acetic acid was found more suitable for industry with its 8.9 °C gelling point.
Foam formation ability of acetic acid group was determined as 2.8 where the
value of propionic was 3.0. Organic acids difference did not effect the colour
of the product, both groups determined colourless and transparent. Result of
the study showed that recovered collogen from gilthead sea bream scales have
the potential to be an alternative source of gelatin with the determined
functional properties.



Keywords

Fish scales collagen gelatin bloom value viscosity

References

  • AOAC. (2000). Official Methods of Analysis 17th ed., Association of Official Analytical Chemists, Arlington, USA.2200P Arnesen, J.A. & Gildberg, A. (2002). Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica). Bioresource Technology, 82, 191–194. DOI: 10.1016/S0960-8524(01)00164-X
  • 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
  • Cho, S.M., Kwak, K.S., Park, D.C., Gu, Y.S., Ji, C.I., Jang, D.H., Lee, Y.B. & Kim, S.B. (2004). Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloid, 18, 573-579. DOI: 10.1016/j.foodhyd.2003.10.001
  • Cole, C. G. B. & Roberts, J.J. (1996). Changes in the molecular composition of gelatine due to the manufacturing process and animal age, as shown by electrophoresis. Society of Leather Technologists and Chemists, 80, 136–141.
  • Dincer, T., Akagündüz, Ö.Y. & Sargın, H. (2013). Gelatin production by using sea bass (Dicentrarchus labrax) scales and determination of some functional properties of the prepared gelatin. Tubitak Project No 112O952 Final Report. 112 Pages. Dincer, M.T, Ağçay Ö.A., Sargın H. & Bayram, H. (2015). Functional properties of gelatin recovered from scales of farmed sea bass (Dicentrarchus labrax). Turkish Journal of Veterinary and Animal Sciences, 39, 102-109. DOI: 10.3906/vet-1406-68
  • Dinçer, M.T. Erdem, O.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.
  • Gilsenan, P.M. & Ross-Murphy, S.B. (2000). Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 12; 191–195. DOI: 10.1016/S0268-005X(99)00050-8
  • Gelatin Manufacturers Institute of America, (2012). Gelatin Handbook. Woburn, MA, USA: GMIA; 2012.
  • Gelatine Manufacturers of Europe, (2013). All About Gelatine. Brussels, Belgium.
  • Gommez-Guillien, M.C. & Pillar, M. (2001). Extraction of Gelatin from Megrim (Lepidorhombus boscii) skins with several organic acids. Journal of Food Science, 66(2), 213 – 216. DOI: 10.1016/S0268-005X(01)00035-2
  • Gomez-Guillen C., Turnay, J., Fernandez-Diaz, M.D., 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.
  • Hoffmann, P., 1985. Deutsche-Milchwirtschaft. 35, 269.
  • Jamilah, B., Harvinder, K.G. (2002). Properties of gelatins from skins of fish - black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77, 81–84. DOI: 10.1016/S0308-8146(01)00328-4
  • 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
  • Kasankala, L.M., Xue Y., Weilong Y., Hong S.D. & He, Q. (2007). Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresources Technology, 98, 3338-3343. DOI: 10.1016/j.biortech.2006.03.019
  • Kim, J.S. & Cho, S.Y. (1996). Screening for raw material of 1 modified gelatin in marine animal skins caught in coastal offshore water in Korea. Agricultural Chemistry and Biotechnology, 39, 134- 139.
  • Kimura, S., Miyauchi, Y. & Uchida, N. (1991). Scale and bone type I collagens of carp (Cyprinus carpio). Comparative Biochemistry and Physiology, 99B, 473–476. DOI: 10.1016/0305-0491(91)90073-M
  • Kinsella, J. E. (1977). Functional properties of protein: possible relationships between structure and function in foams. Journal Food Chemistry, 7, 273–288.
  • Leuenberger, B.H. (1991). Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocolloids, 5, 353-361.
  • Merrill, A.L. & Watt, B.K. (1993). Energy value of foods, basis and derivation (P. 2). Agriculture research service. United States Department of Agriculture. Agriculture handbook, 74.
  • Montero P. & Gomez-Guillen M.C. (2000). Extracting Conditionss for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin Journal of Food Science, 65(3), 434-438.
  • Muyong, J.H., Cole, C.G.B. & Duodu, K.G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry, 86, 325–332. DOI: 10.1016/j.foodchem.2003.09.038
  • Nagai, T., Izumi, M. & Ishii, M. (2004). Fish scale collagen. Preparation and partial characterization. International Journal of Food Science and Technology. 39, 239-244. DOI: 10.1111/j.1365-2621.2004.00777.x
  • Nomura, Y., Sakai, H., Ishii, Y. & Shirai, K. (1996). Preparation and some properties of type I collagen from fish scales. Bioscience Biotechnology and Biochemistry, 60, 2092–2094. DOI: 10.1271/bbb.60.2092
  • Norland, R.E. (1990). Fish gelatin. In: Advances in fi sheries technology and biotechnology for increased profi tability. Voight, M.N., Botta, J.K.(Ed) Technical Publication Lancaster. pp.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. Voight, M. N., Botta, J. K(Ed). Technical Publication, Lancaster. pp. 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
  • Sankar, S., Sekar, S., Mohan, R., Rani, S., Sundaraseelan, J. & Sastry, T.P. (2008). Preparation and partial characterization of collagen sheet from fish (Lates calcarifer) scales. International Journal of Biological Macromolecules, 42, 6–9. DOI: 10.1016/j.ijbiomac.2007.08.003
  • Sathe, S.K., Deshpande, S.S. & Salunkhe, D.K. (1982). Functional properties of lupin seed (Supinus mutabilis) proteins and protein concentrates. Journal of Food Science, 7, 191–197.
  • Stainsby, G. (1987). Gelatin gels. In: Pearson AM, Dutson TR, Bailey AJ, (Ed). Advances in meat research. Vol. 4. Collagen as a food. New York: Van Nostrand Reinhold Company Inc. pp 209-222.
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, (Ed), Quality of fish from catch to consumer: Labelling, monitoring and traceability (pp 251-263) The Netherlands: Wageningen Academic Publishers
  • Wangtueai, S. & Noomhorm, A. (2009). Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT Food Science and Technology, 42, 825–834. DOI: 10.1016/j.lwt.2008.11.014
  • Yang, H., Wang, Y., Jiang, M., Oh, J.H., Herring, J. & Zhou, P. (2007). Step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science, 72, 188 – 195. DOI: 10.1111/j.1750-3841.2007.00319.x
  • Yang, J.I., Liang, W.S., Chow, C.J. & Siebert, K.J. (2009). Process for production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties. Process Biochemistry, 44(10), 1152-1157. DOI: 10.1016/j.procbio.2009.06.013
  • Zhou, P. & Regenstein, J.M. (2004). Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science, 69(5),393–397. DOI: 10.1111/j.1750-3841.2006.00065.x
  • Zhou, P. Mulvaney, S.J., & Regenstein, J.M. (2006). Properties of Alaska Pollock skin gelatin: A comparison with Tilapia and pork skin gelatins. Journal of Food Science, 71, 313-321. DOI: 10.1111/j.1365-2621.2004.tb10704.x

Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması

Year 2018, Volume: 35 Issue: 3, 311 - 317, 15.09.2018

Hülya Kalkan Mehmet Tolga Dinçer

https://doi.org/10.12714/egejfas.2018.35.3.11

Abstract



Yapılan çalışmada jelatin
ekstraksiyonu için iki farklı organic asit kullanılmıştır. Çupra (Sparus
aurata) balıklarının pulları gelatin kaynağı olarak kullanılmıştır.
Kullanılan organik asitlerin kalite ve jelleşme özellikleri üzerine etkileri
incelenmiştir. Üretilen jelatinlerin jel dayanım değerlerine, iyi fonksiyonel
özelliklere sahip ürünler olduğuna ve her iki grupta da yüksek kalitede
jelatinlerin elde edildiği belirtilmiştir. Elde edilen toplam verim sırası ile %31,10
(asetik asit), ve %31,19 (propiyonik asit) olarak tespit edilmiştir. Sonuçlar
doğrultusunda, asetik asit kullanılarak elde edilen jelatinin jelleşme noktası
8,9°C değeri ile endüstri açısından daha uygun olduğu görülmüştür. Köpük oluşum
kabiliyeti değerleri asetik asit uygulaması için 2,8 ve propiyonik asit
uygulama grubu için 3,0 olarak tespit edilmiştir. Farklı organic asit kullanımı
renk değerlerinde bir farka neden olmamış, tüm gruplarda renksiz ve transparan
ürün eldesi görülmüştür.



Keywords

Balık pulu kolajen jelatin bloom değeri viskozite

References

  • AOAC. (2000). Official Methods of Analysis 17th ed., Association of Official Analytical Chemists, Arlington, USA.2200P Arnesen, J.A. & Gildberg, A. (2002). Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica). Bioresource Technology, 82, 191–194. DOI: 10.1016/S0960-8524(01)00164-X
  • 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
  • Cho, S.M., Kwak, K.S., Park, D.C., Gu, Y.S., Ji, C.I., Jang, D.H., Lee, Y.B. & Kim, S.B. (2004). Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloid, 18, 573-579. DOI: 10.1016/j.foodhyd.2003.10.001
  • Cole, C. G. B. & Roberts, J.J. (1996). Changes in the molecular composition of gelatine due to the manufacturing process and animal age, as shown by electrophoresis. Society of Leather Technologists and Chemists, 80, 136–141.
  • Dincer, T., Akagündüz, Ö.Y. & Sargın, H. (2013). Gelatin production by using sea bass (Dicentrarchus labrax) scales and determination of some functional properties of the prepared gelatin. Tubitak Project No 112O952 Final Report. 112 Pages. Dincer, M.T, Ağçay Ö.A., Sargın H. & Bayram, H. (2015). Functional properties of gelatin recovered from scales of farmed sea bass (Dicentrarchus labrax). Turkish Journal of Veterinary and Animal Sciences, 39, 102-109. DOI: 10.3906/vet-1406-68
  • Dinçer, M.T. Erdem, O.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.
  • Gilsenan, P.M. & Ross-Murphy, S.B. (2000). Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 12; 191–195. DOI: 10.1016/S0268-005X(99)00050-8
  • Gelatin Manufacturers Institute of America, (2012). Gelatin Handbook. Woburn, MA, USA: GMIA; 2012.
  • Gelatine Manufacturers of Europe, (2013). All About Gelatine. Brussels, Belgium.
  • Gommez-Guillien, M.C. & Pillar, M. (2001). Extraction of Gelatin from Megrim (Lepidorhombus boscii) skins with several organic acids. Journal of Food Science, 66(2), 213 – 216. DOI: 10.1016/S0268-005X(01)00035-2
  • Gomez-Guillen C., Turnay, J., Fernandez-Diaz, M.D., 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.
  • Hoffmann, P., 1985. Deutsche-Milchwirtschaft. 35, 269.
  • Jamilah, B., Harvinder, K.G. (2002). Properties of gelatins from skins of fish - black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77, 81–84. DOI: 10.1016/S0308-8146(01)00328-4
  • 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
  • Kasankala, L.M., Xue Y., Weilong Y., Hong S.D. & He, Q. (2007). Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresources Technology, 98, 3338-3343. DOI: 10.1016/j.biortech.2006.03.019
  • Kim, J.S. & Cho, S.Y. (1996). Screening for raw material of 1 modified gelatin in marine animal skins caught in coastal offshore water in Korea. Agricultural Chemistry and Biotechnology, 39, 134- 139.
  • Kimura, S., Miyauchi, Y. & Uchida, N. (1991). Scale and bone type I collagens of carp (Cyprinus carpio). Comparative Biochemistry and Physiology, 99B, 473–476. DOI: 10.1016/0305-0491(91)90073-M
  • Kinsella, J. E. (1977). Functional properties of protein: possible relationships between structure and function in foams. Journal Food Chemistry, 7, 273–288.
  • Leuenberger, B.H. (1991). Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocolloids, 5, 353-361.
  • Merrill, A.L. & Watt, B.K. (1993). Energy value of foods, basis and derivation (P. 2). Agriculture research service. United States Department of Agriculture. Agriculture handbook, 74.
  • Montero P. & Gomez-Guillen M.C. (2000). Extracting Conditionss for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin Journal of Food Science, 65(3), 434-438.
  • Muyong, J.H., Cole, C.G.B. & Duodu, K.G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry, 86, 325–332. DOI: 10.1016/j.foodchem.2003.09.038
  • Nagai, T., Izumi, M. & Ishii, M. (2004). Fish scale collagen. Preparation and partial characterization. International Journal of Food Science and Technology. 39, 239-244. DOI: 10.1111/j.1365-2621.2004.00777.x
  • Nomura, Y., Sakai, H., Ishii, Y. & Shirai, K. (1996). Preparation and some properties of type I collagen from fish scales. Bioscience Biotechnology and Biochemistry, 60, 2092–2094. DOI: 10.1271/bbb.60.2092
  • Norland, R.E. (1990). Fish gelatin. In: Advances in fi sheries technology and biotechnology for increased profi tability. Voight, M.N., Botta, J.K.(Ed) Technical Publication Lancaster. pp.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. Voight, M. N., Botta, J. K(Ed). Technical Publication, Lancaster. pp. 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
  • Sankar, S., Sekar, S., Mohan, R., Rani, S., Sundaraseelan, J. & Sastry, T.P. (2008). Preparation and partial characterization of collagen sheet from fish (Lates calcarifer) scales. International Journal of Biological Macromolecules, 42, 6–9. DOI: 10.1016/j.ijbiomac.2007.08.003
  • Sathe, S.K., Deshpande, S.S. & Salunkhe, D.K. (1982). Functional properties of lupin seed (Supinus mutabilis) proteins and protein concentrates. Journal of Food Science, 7, 191–197.
  • Stainsby, G. (1987). Gelatin gels. In: Pearson AM, Dutson TR, Bailey AJ, (Ed). Advances in meat research. Vol. 4. Collagen as a food. New York: Van Nostrand Reinhold Company Inc. pp 209-222.
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, (Ed), Quality of fish from catch to consumer: Labelling, monitoring and traceability (pp 251-263) The Netherlands: Wageningen Academic Publishers
  • Wangtueai, S. & Noomhorm, A. (2009). Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT Food Science and Technology, 42, 825–834. DOI: 10.1016/j.lwt.2008.11.014
  • Yang, H., Wang, Y., Jiang, M., Oh, J.H., Herring, J. & Zhou, P. (2007). Step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science, 72, 188 – 195. DOI: 10.1111/j.1750-3841.2007.00319.x
  • Yang, J.I., Liang, W.S., Chow, C.J. & Siebert, K.J. (2009). Process for production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties. Process Biochemistry, 44(10), 1152-1157. DOI: 10.1016/j.procbio.2009.06.013
  • Zhou, P. & Regenstein, J.M. (2004). Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science, 69(5),393–397. DOI: 10.1111/j.1750-3841.2006.00065.x
  • Zhou, P. Mulvaney, S.J., & Regenstein, J.M. (2006). Properties of Alaska Pollock skin gelatin: A comparison with Tilapia and pork skin gelatins. Journal of Food Science, 71, 313-321. DOI: 10.1111/j.1365-2621.2004.tb10704.x
There are 39 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Hülya Kalkan 0000-0002-3970-7383

Mehmet Tolga Dinçer 0000-0003-1867-4305

Publication Date September 15, 2018
Submission Date April 26, 2018
Published in Issue Year 2018Volume: 35 Issue: 3

Cite

APA Kalkan, H., & Dinçer, M. T. (2018). Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales. Ege Journal of Fisheries and Aquatic Sciences, 35(3), 311-317. https://doi.org/10.12714/egejfas.2018.35.3.11