Physicochemical Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin and its Modification by the Addition of Various Coenhancers

A gelatin preparation was produced from yellowfin tuna (Thunnus albacares) skins and its physicochemical properties were evaluated against bovine skin gelatin. The fish gelatin obtained exhibited higher gel strength and similar viscosity when compared with its mammalian counterpart, but showed a sig...

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Bibliographic Details
Published in:Journal of food processing and preservation 2015-10, Vol.39 (5), p.530-538
Main Authors: Karayannakidis, Panayotis D, Zotos, Anastasios
Format: Article
Language:English
Subjects:
animal organs
bones
byproducts
calcium chloride
cattle
coasts
feeds
fish
fish processing
fish processing plants
fish skin
gel strength
gelatin
glycerol
landfills
magnesium chloride
melting point
new markets
physicochemical properties
Thunnus albacares
viscosity
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Summary:A gelatin preparation was produced from yellowfin tuna (Thunnus albacares) skins and its physicochemical properties were evaluated against bovine skin gelatin. The fish gelatin obtained exhibited higher gel strength and similar viscosity when compared with its mammalian counterpart, but showed a significantly lower melting point than the latter. In a follow‐up study, four compounds (NaH₂PO₄, MgCl₂, CaCl₂ and glycerol) at various concentrations were investigated in order to improve fish gelatin's physical properties. Addition of NaH₂PO₄ at concentrations of 0.3 and 0.5 mol/L yielded gelatin gels that exhibited the highest gel strength, while the highest viscosities were noticed for gelatin solutions containing 0.3 and 0.5 mol/L CaCl₂. The highest melting points were observed in the sample gels containing glycerol, irrespective of glycerol concentration. Results suggested that selected physical properties of fish skin gelatin can be modified by the addition of the above compounds at the appropriate concentration levels. PRACTICAL APPLICATIONS: Yellowfin tuna (Thunnus albacares) skins are one of the major by‐products formed by the fish processing industries in the north central coastal region of Greece. Typically, fish skins along with other by‐products, such as bones, heads, scales and viscera, end up as low commercial value products (e.g., animal feed) or dumped into landfills having harmful environmental effects. Utilization of the above by‐products, especially of collagen‐rich fish skins for gelatin production, will not only increase their commercial value, but it will also open new market opportunities for the gelatin and fish processing industries.
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12258