An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin (Colossoma macropomum)

被引:3
作者
Procopio, Fernanda Ramalho [1 ]
de Campos, Jessica Valeria [1 ]
Mattos, Adriano Lincoln Albuquerque [2 ]
de Souza Filho, Men de Sa Moreira [2 ]
Furtado, Angela Aparecida Lemos [3 ]
Nogueira, Ana Rita de Araujo [1 ]
Jacintho, Manuel Antonio Chagas [1 ]
机构
[1] Embrapa Pecuaria Sudeste, Lab Peles & Couros, Sao Paulo, SP, Brazil
[2] Lab Tecnol Biomassa, Embrapa Agroind Trop, Fortaleza, Brazil
[3] Tecnol Alimentos, Embrapa Agroind Alimentos, Rio De Janeiro, Brazil
关键词
Amazon fish; processing; fish by-product; gelatin; physicochemical property; TUNA KATSUWONUS-PELAMIS; FUNCTIONAL-PROPERTIES; OPTIMIZATION; COLLAGEN; BOVINE; WATERS;
D O I
10.1080/10498850.2024.2319332
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g +/- 20), low turbidity (5.95 FNU +/- 0.11), gelling temperature of 16 degrees C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110 degrees C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems.
引用
收藏
页码:205 / 220
页数:16
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