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Chemical compositions and functional properties of gelatin from pre‐cooked tuna fin
Author(s) -
Aewsiri Tag,
Benjakul Soottawat,
Visessanguan Wonnop,
Tanaka Munehiko
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01509.x
Subject(s) - gelatin , hydroxyproline , tuna , food science , chemistry , ultimate tensile strength , water content , solubility , elongation , sugar , glycerol , materials science , biochemistry , organic chemistry , fish <actinopterygii> , biology , composite material , fishery , geotechnical engineering , engineering
Summary Gelatin was extracted from pre‐cooked tuna caudal fin with the yield of 1.99%. Tuna fin gelatin (TFG) contained high protein content (89.54%) with hydroxyproline content of 14.12 mg g −1 . TFG comprised a lower content of high‐molecular‐weight cross‐links and hydroxyproline content than porcine skin gelatin (PSG). However, proline content in TFG was twofold higher than that of PSG. The highest bloom strength and turbidity of TFG were observed at pH 6, while the lowest solubility was noticeable at the same pH. The bloom strength of TFG gel was lower than that of PSG gel at all pHs. TFG exhibited the lower emulsifying activity but greater emulsifying stability than PSG ( P < 0.05). TFG showed poor foaming properties than PSG. The tensile strength, elongation at break, water vapour permeability of film from PSG was greater than those of TFG ( P < 0.05). The study revealed that gelatin of good quality can be prepared from tuna processing discards.