Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin
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.
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Format: | Journal Contribution biblioteca |
Language: | English |
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2019
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Subjects: | Thunnus albacares, Fish, Gelatin, Extraction, Skin, |
Online Access: | http://hdl.handle.net/1834/16290 |
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dig-aquadocs-1834-162902021-05-19T06:42:09Z Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin Jamili, Shahla Sadeghi, H. Rezayat, M. Attar, H. Kaymaram, F. Thunnus albacares Fish Gelatin Extraction Skin 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. Published 2020-02-16T08:07:51Z 2020-02-16T08:07:51Z 2019 Journal Contribution Refereed 1562-2916 http://hdl.handle.net/1834/16290 en http://jifro.ir pp.903-914 Iran Persian Gulf |
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Thunnus albacares Fish Gelatin Extraction Skin Thunnus albacares Fish Gelatin Extraction Skin |
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Thunnus albacares Fish Gelatin Extraction Skin Thunnus albacares Fish Gelatin Extraction Skin Jamili, Shahla Sadeghi, H. Rezayat, M. Attar, H. Kaymaram, F. Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
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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. |
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Journal Contribution |
topic_facet |
Thunnus albacares Fish Gelatin Extraction Skin |
author |
Jamili, Shahla Sadeghi, H. Rezayat, M. Attar, H. Kaymaram, F. |
author_facet |
Jamili, Shahla Sadeghi, H. Rezayat, M. Attar, H. Kaymaram, F. |
author_sort |
Jamili, Shahla |
title |
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
title_short |
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
title_full |
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
title_fullStr |
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
title_full_unstemmed |
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
title_sort |
extraction and evaluation of gelatin from yellow fin tuna (thunnus albacares) skin and prospect as an alternative to mammalian gelatin |
publishDate |
2019 |
url |
http://hdl.handle.net/1834/16290 |
work_keys_str_mv |
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