Abstract
In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.
Similar content being viewed by others
References
Akagunduz Y, Mosquera M, Giménez B, Aleman A, Montero P, Gomez-Guillen MC (2014) Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides. LWT Food Sci Technol 55:579–585
Binsi PK, Shamasundar BA, Dileep AO, Badii F, Howell NK (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 Hydrocoll 23(1):132–145
Chandra MV, Shamasundar BA (2015) Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla. Food Hydrocoll 48:47–54
Chandra MV, Shamasundar BA, Kumar PR (2013) Visco-elastic and flow properties of gelatin from the bone of freshwater fish (Cirrhinus mrigala). J Food Sci 78(7):E1009–E1016
Cheow CS, Norizah MS, Kyaw ZY, Howell NK (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem 101(1):386–391
D’Souza L, Devi P, Shridhar MPD, Naik CG (2008) Use of Fourier transform infrared (FTIR) spectroscopy to study cadmium-induced changes in Padina tetrastromatica (Hauck). Anal Chem Insights 3:135
Doyle BB, Bendit EG, Blout ER (1975) Infrared spectroscopy of collagen and collagen-like polypeptides. Biopol 14(5):937–957
Fengxing Z, Zhang W, Shiying X (2008) Study on the fish scale gelatin extracting technology. Food Ferment Ind 9:030
Fonkwe LG, Narsimhan G, Cha AS (2003) Characterization of gelation time and texture of gelatin and gelatin–polysaccharide mixed gels. Food Hydrocoll 17(6):871–883
Haihua C, Ju L (2009) Application of response surface methodology for microwave-assisted extraction optimization of Alaska Pollock fishskin gelatin. Food Ferment Ind 8:066
Hansen PMT (1993) Food hydrocolloids in the dairy industry. In: Nishinari K, Doi E (eds) Food hydrocolloids: structures, properties and functions. Plenum Press, New York, pp 211–224
Hashim DM, Man YC, Norakasha R, Shuhaimi M, Salmah Y, Syahariza ZA (2010) Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chem 118(3):856–860
Jackson M, Choo L, Watson PH, Halliday WC, Mantsch HH (1995) Beware of connective tissue proteins: assignment and implications of collagen absorptions in infrared spectra of human tissues. Biochem Biophys Acta 1270:1–6
Kent MJC, Light ND, Bailey AJ (1985) Evidence for glucose-mediated covalent cross-linking of collagen after glycosylation in vitro. Biochem J 225:745–752
Kong J, Yu S (2007) Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochem Biophys 39(8):549–559
Marcotte M, Hoshahili ART, Ramaswamy HS (2001) Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res Int 34(8):695–703
Mori H, Tone Y, Shimizu K, Zikihara K, Tokutomi S, Ida T, Ihara H, Hara M (2013) Studies on fish scale collagen of Pacific saury (Cololabissaira). Mater Sci Eng, C 33(1):174–181
Muyonga JH, Cole CGB, Duodu KG (2004) Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chem 86(3):325–332
Ninan G, Joseph J, Aliyamveettil ZA (2014) A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins. J Food Sci Technol 51(9):2085–2091
Papageorgiou M, Kasapis S, Richardson RK (1994) Steric exclusion phenomena in gellan/gelatin systems I: physical properties of single and binary gels. Food Hydrocoll 8(2):97–112
Park JH, Choe JH, Kim HW, Hwang KE, Song DH, Yeo EJ, Kim HY, Choi YS, Lee SH, Kim CJ (2013) Effects of various extraction methods on quality characteristics of duck feet gelatin. Korean J Food Sci Animal Res 33(2):162–169
Paulsson M, Dejmek P, Van Vliet T (1990) Rheological properties of heat-induced β-lactoglobulin gels. J Dairy Sci 73(1):45–53
Pranoto Y, Lee CM, Park HJ (2007) Characterizations of fish gelatin films added with gellan and κ-carrageenan. LWT-Food Sci Technol 40(5):766–774
Pranoto Y, Istigani M, Santoso U, Lestari LA, Erwanto Y, Rohman A (2016) Physicochemical properties of gelatin extracted from fivelined threadfin bream (Nemipterus tambuloides) skins. KnE Life Sci 3(3):92–97
RaviKumar MNV, Mohapatra SS, Kong X, Jena PK, BakowskyU Lehrd CM (2004) Cationic poly (lactide-co-glycolide) nanoparticles as efficient in vivo gene transfection agents. J Nanosci Nanotechnol 4(8):990–994
Saha D, Bhattacharya S (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. Food Sci Technol 47(6):587–597
Sahin H, Ozdemir F (2004) Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocoll 18:1015–1022
Schmitt C, Bovay C, Vuilliomenet AM, Rouvet M, Bovetto L, Barbar R, Sanchez C (2009) Multiscale characterization of individualized β-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions. Langmuir 25(14):7899–7909
Shafiur Rahman M, Al-Mahrouqi AI (2009) Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Internl J Food Sci Nutrn 60(7):229–242
Somboon N, Karrila TT, Kaewmanee T, Karrila SJ (2014) Properties of gels from mixed agar and fish gelatin. Int Food Res J 21(2):485–492
Sperling LH (2006) Introduction to physical polymer science, 4th edn. Wiley, New York
Sworn G (2000) Xanthan gum. In: Phillips GO, Williams PA (eds) Handbook of hydrocolloids. Elsevier, Amsterdam, pp 103–115
Szczesniak AS (1986) Rheological basis for selecting hydrocolloids for specific applications. In: Phillips GO, Wedlock DJ, Williams PA (eds) Gums and stabilizers for the food industry. Elsevier Applied Science, London, pp 311–323
Tu Z, Huang T, Wang H, Sha X, Shi Y, Huang X, Man Z, Li D (2015) Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction. J Food Sci Technol 52(4):2166–2174
Uriarte-Montoya MH, Santacruz-Ortega H, Cinco-Moroyoqui FJ, Rouzaud-Sández O, Plascencia-Jatomea M, Ezquerra-Brauer JM (2011) Giant squid skin gelatin: chemical composition and biophysical characterization. Food Res Int 44(10):3243–3249
Verbeken D, Dierckx S, Dewettinck K (2003) Exudate gums: occurrence, production, and applications. Appl Microbiol Biotechnol 63(1):10–21
Vijayendran BR, Bone T (1984) Absolute molecular weight and molecular weight distribution of guar by size exclusion chromatography and low-angle laser light scattering. Carbohyd Polym 4(4):299–313
Yakimets I, Wellner N, Smith AC, Wilson RH, Farhat I, Mitchell J (2005) Mechanical properties with respect to water content of gelatin films in glassy state. Polymer 46(26):12577–12585
Yang Y, Anvari M, Pan CH, Chung D (2012) Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chem 135(2):555–561
Yong-an WSHX, Jing-na WU (2010) Study on the extraction process of gelatin from tilapia fish scale. Progress Fish Sci 3:012
Zhang FX, Xu SY, Wang Z (2008) Study on processing technology of demineralization of fish scale gelatin production. Sci Technol Food Ind 3:75
Zhang F, Xu S, Wang Z (2011) Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food Bioproduct Process 89(3):185–193
Acknowledgements
The authors would like to thank Director, ICAR-CIFT, Cochin for providing the facilities to undertake this work. This work was carried out under a research project funded by Ministry of Food Processing (Grant No. SERB/MOFPI/0038/2013), Govt. of India through Science and Engineering Research Board (SERB) of Department of Science and Technology (India).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Binsi, P.K., Nayak, N., Sarkar, P.C. et al. Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels. J Food Sci Technol 54, 518–530 (2017). https://doi.org/10.1007/s13197-017-2496-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2496-9