Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin
Average rating
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Star rating
Your vote was cast
Thank you for your feedback
Thank you for your feedback
Date
2019
Metadata
Show full item recordAbstract
One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline gelatin from skin, physiochemical and rheological test (amino acids composition, SDS- page electrophoreses, FTIR (Fourier transform infrared), moisture content, pH, setting point and setting time, melting point and melting time, color and gelatin yield). In contrast cool water fish gelatin, yellowfin tuna had higher gelatin content (Proline and Hydroxyproline) than mammalian gelatin content. SDS-electrophoresis for yellow fin gelatin showed protein bands (α, β, γ) same as mammalian’s protein bands. FTIR (Fourier transform infrared) had the same spectra for both of them. Factors were pH (6.1), Moisture (8.5%) Setting temperature and time respectively 4(c) and 60 (s) and Melting temperature and time respectively were 50 (c) and 45 (s). The color was transparent. In light of these results yellow fin tuna prospect as an alternative to mammalian’s gelatin.Journal
Iranian Journal of Fisheries ScienceVolume
18Issue/Article Nr
4Page Range
pp.903-914Resource/Dataset Location
http://jifro.irCollections