TY - JOUR
T1 - Valorization of fish by-products
T2 - rheological, textural and microstructural properties of mackerel skin gelatins
AU - Khiari, Zied
AU - Rico, Daniel
AU - Martin-Diana, Ana Belen
AU - Barry-Ryan, Catherine
N1 - Publisher Copyright:
© 2015, Springer Japan.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (P < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71–80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.
AB - The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (P < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71–80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.
KW - Gelatin
KW - Mackerel skin
KW - Microstructure
KW - Organic acid
KW - Rheology
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=84929428789&partnerID=8YFLogxK
U2 - 10.1007/s10163-015-0399-2
DO - 10.1007/s10163-015-0399-2
M3 - Article
AN - SCOPUS:84929428789
SN - 1438-4957
VL - 19
SP - 180
EP - 191
JO - Journal of Material Cycles and Waste Management
JF - Journal of Material Cycles and Waste Management
IS - 1
ER -