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

Hülya Kalkan; Mehmet Tolga Dinçer

doi:10.12714/egejfas.2018.35.3.11

EN TR

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

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Hülya Kalkan
0000-0002-3970-7383
Türkiye

Mehmet Tolga Dinçer ^*
0000-0003-1867-4305
Türkiye

Yayımlanma Tarihi

15 Eylül 2018

Gönderilme Tarihi

26 Nisan 2018

Kabul Tarihi

1 Haziran 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 35 Sayı: 3

DOI

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

IZ

https://izlik.org/JA83UH75JE

Kaynak Göster

RIS / Bibtex

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

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

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

Abstract

Keywords

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

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

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