Peer-Reviewed Journal Details
Mandatory Fields
Sae-Leaw, T;Benjakul, S;O'Brien, NM
2016
January
Drying Technology
Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates calcarifer) skin
Validated
WOS: 29 ()
Optional Fields
LIPID OXIDATION ANTIOXIDATIVE ACTIVITY FUNCTIONAL-PROPERTIES PHYSICAL-PROPERTIES VOLATILE COMPOUNDS ODOR DEVELOPMENT GEL PROPERTIES MUSCLE PROTEINS NILOTICUS
34
53
65
Effects of different pretreatments of seabass skin and various drying methods on properties and fishy odor/flavor of resulting gelatin were evaluated. All gelatins contained alpha- and beta-chains as the predominant components. Generally, a higher gel strength was found in the freeze-dried gelatin, compared with spray-dried counterpart (p < 0.05). Gel strength of gelatin decreased as the inlet temperature for spray drying increased (p < 0.05). All gelatin samples had creamy whitish color but became more yellow as the inlet temperature for spray drying increased. All gelatin gels were sponge- or coral-like in structure. Gelatin from skin pretreated with citric acid had lower fishy odor/flavor than that from skin pretreated using acetic acid. The lower fishy odor/flavor with coincidentally lower abundance of volatile compounds, including aldehydes, ketones, and alcohols, etc., was found in gelatin obtained by spray drying, in comparison with its freeze-dried counterpart. The lower fishy odor/flavor in spray-dried gelatin was in accordance with the lower thiobarbituric acid reactive substances and peroxide values. Thus, spray drying in conjunction with an appropriated pretreatment could be an effective method for production of gelatin with negligible undesirable fishy odor and flavor.
PHILADELPHIA
0737-3937
10.1080/07373937.2014.1003071
Grant Details