Peer-Reviewed Journal Details
Mandatory Fields
Sae-Leaw, T;Benjakul, S;O'Brien, NM
2016
January
Food Science And Technology-Lebensmittel-Wissenschaft & Technologie
Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin
Validated
WOS: 11 ()
Optional Fields
LIPID OXIDATION VOLATILE COMPOUNDS GEL PROPERTIES CALCIUM-IONS MUSCLE ANTIOXIDANTS PROTEINS PRETREATMENT CALCARIFER COLLAGENS
65
661
667
Gelatins from seabass skin without and with defatting, extracted in the absence and presence of tannic acid at various concentrations (0-0.4 g/kg), were characterised. Gelatins from skin without defatting had higher gel strength (p < 0.05) with coincidentally higher band intensity of alpha- and beta-chains, compared with those extracted from defatted skin. Gelatins from defatted skin had lower fishy odour with concomitantly lower thiobarbituric acid reactive substances and peroxide value. Lower abundance of volatile compounds, including aldehydes, ketones and alcohols was found in gelatin extracted from defatted skin. The addition of tannic acid during gelatin extraction could lower lipid oxidation, fishy odour as well as the formation of volatile compounds, especially hexanal and heptanal, in the resulting gelatins, regardless of defatting. Therefore, gelatin with reduced fishy odour could be prepared from seabass skin, in which 0.2 g/kg tannic acid was incorporated during extraction. (C) 2015 Elsevier Ltd. All rights reserved.
AMSTERDAM
0023-6438
10.1016/j.lwt.2015.08.060
Grant Details