Open Access
Subscription Access
Open Access
Subscription Access
Physico-Chemical and Functional Properties of Gelatin From Surimi Processing Byproducts (Refiner Discharge)
Subscribe/Renew Journal
Surimi processing industries generate large quantities of waste of which refiner discharge is of one kind. Gelatin extraction from such waste has not been attempted widely. Gelatin was extracted from pink perch (Nemipterus japonicas) surimi refiner discharge and its physico-chemical and functional properties were studied. The gelatin yield was 15.86 % on dry weight basis. The bloom strength, viscosity and melting point of the refiner discharge gelatin were recorded as 147.9 g, 7.44 cP and 25.5°C, respectively. The refiner discharge gelatin is rich in glycine followed by glutamic acid, proline and alanine. The gelatin has high intensity of β- and α-chains as the major components. Emulsifying capacity and emulsion stability of gelatin were 50.77% and 50.44%, respectively; indicating the extracted gelatin from refiner discharge had strong emulsion stability. The refiner discharge gelatin was also found to have good foam expansion of 38.45 %. It can be concluded from the present study that fish surimi refiner discharge can be a potential source for gelatin production. Byproducts like refiner discharge have added advantage of avoiding the seggration problem of solid waste into skins, scale and bones before the extraction of gelatin.
Keywords
Refiner Discharge, Gelatin, Physico-Chemical, Functional, Waste.
Subscription
Login to verify subscription
User
Font Size
Information
- Aewsin, T., Benjakul, S., Visessanguan, W., Eun, J.B., Wierenga, P.A. and Gruppen, H. (2009). Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds. Food Chem., 117: 160-168.
- AOAC (2005). Official methods of analysis of AOAC International (AOAC). Gaithersburg, MD, USA, 17th Ed.
- Arnesen, J.A. and Gildberg, A. (2007). Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresource Technol., 98: 53-57.
- Balti, R., Jridi, M., Sila, A., Souissi, N., Nedjar-Arroume, N. and Guillochorn, D. (2011). Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process. Food Hydrocolloid, 25: 943-950.
- Baziwane, D. and He, Q. (2003). Gelatin: the paramount food additive. Food Rev. Internat., 19 : 423-435.
- Binsi, P.K., Shamasundara, B.A., Dileepa, A.O., Badiib, F. and Howell, N.K. (2009). Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloids, 23: 132-145.
- Gomez-Guillen, M.C., Turnayb, J., Ferandez-Diaz, M.D., Ulmo, N., Lizarbe, M.A. and Monteroa, P. (2002). Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids, 16 : 25-34.
- GMIA (1986). Standard methods for the sampling and testing of gelatins. New York: Gelatin Manufacturers of America, Inc.
- Hanjabam, M.D., Kannaiyan, S.K., Kamei, G., Jakhar, J.K., Chouksey, M.K. and Venkateshwarlu, G. (2015). Optimisation of gelatine extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach. J. Food Sci. Technol., 52:976-983.
- Haug, I.J., Draget, K.I. and Smidsrod, O. (2004). Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, 18: 203-213.
- Jamilah, B., Tan, K.W., Umi Hartina, M.R. and Azizah, A. (2011). Gelatins from three culture freshwater fish skins obtained by liming process. Food Hydrocolloid, 25:1256-1260.
- Kasankala, L.M., Xue, Y., Yao, W., Hong, S.D. and He, Q. (2007). Optimization of gelatine extraction from grass carp (Ctenopharyngodon idella) fish skin by response surface methodology. Bioresource Technol, 98: 3338-3343.
- Karim, A.A. and Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23:563-576.
- Laemmli, U.K. (1970). Cleavage of structure protein during the assembly of head bacteriophage T4. Nature, 277: 680-685.
- Muyonga, J.H., Cole, C.G.B. and Duodub, K.G. (2004). Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatine. Food Hydrocolloids, 18 : 581-592.
- Ninan, G., Jose, J. and Abubacker, Z. (2011). Preparation and characterization of gelatin extracted from the skins of rohu (Labeo rohita) and common carp (Cyprinus carpio). J. Food Process Pres, 35:143-162.
- Sadowska, M., Kolodziejska, I. and Niecikowska, C. (2003). Isolation of collagen from the skins of Baltic cod (Gadus morhua). Food Chem., 81: 257-262.
- Shakila, R.J., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G. and Sukumar, D. (2012). Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT Food Sci Technol., 48 : 30-36.
- Shyni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. and Lakshmanan, P.T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloid, 39: 68-76.
- Songchotikunpan, P., Tattiyakul, J. and Supaphol, P. (2008). Extraction and electrospinning of gelatin from fish skin. Internat. J. Biol. Macromol., 42 : 247-255.
- Surh, E.A., Decker and McClements, D.J. (2006). Properties and stability of oil-in water emulsions stabilized by fish gelatin. Food Hydrocolloid, 20: 596-606.
- Wang, Y. and Regenstein, J.M. (2009). Effect of EDTA, HCl, and citric acid on Ca salt removal from Asian (Silver) Carp scales prior to gelatin extraction. J. Food Sci., 74: C426-C431
- Wendel, A.P. (1999). Recovery and utilization of Pacific whiting frame meat for surimi production. M.Sc. Thesis, Oregon State University. Corvallis, Oregon.
Abstract Views: 193
PDF Views: 0