Isolation of collagen from fish waste material — skin, bone and fins
Introduction
A great amount of food has been dumped as commercial and domestic waste. Although there is an attempt to decrease the waste in the world, the quantity of the waste produced is increasing annually. Recently, there has been much interest in investigating possible means of making more effective use of under-utilized resources and industrial wastes.
The Japanese consume a wide range of fish species daily. Fish is widely eaten as sliced raw fresh sashimi, which, for its preparation, requires the removal of skin, bones and fins. Moreover, great quantities of these wastes are also produced in fish shops and fish-processing factories. Although fish fins are eaten as a fried food, karaage, at times all of these may be dumped as waste. If these wastes are dumped they may cause pollutions and emit an offensive odor. Although the nutritional values of fish skin, bone and fin are fairly high, these useful resources may be wasted except for some used in fishmeal manufacture.
Although world fish stocks are suffering from over-fishing, three-fourths of the earth is sea, so there is a great deal of fish.
As a first stage of the study of unutilized resources, we have reported the preparation and characterization of edible jellyfish exumbrella collagen (Nagai et al., 1999). Particularly, however, little information is available on collagen in calcified tissues such as fin, scale and bone (Kimura et al., 1991, Kimura et al., 1993, Nomura et al., 1996, Omura et al., 1996). In this paper, we report the preparation and thermal properties of collagens obtained from fish skin, bones and fins. These have potential use as alternatives to mammilian collagen in foods, cosmetics and biomedical materials.
Section snippets
Fish species
Skipjack tuna Katsuwonus pelamis, Japanese sea-bass Lateolabrax japonicus, ayu Plecoglossus altivelis, yellow sea bream Dentex tumifrons, chub mackerel Scomber japonicus, bullhead shark Heterodontus japonicus and horse mackerel Trachurus japonicus were obtained from a wholesale market in Shimonoseki. These skins, bones and fins were removed, cut into small pieces, and stored at −25°C until used.
Preparation of collagen from skin, bone and fin
All the preparative procedures were performed at 4°C. The skin, bones and fins were extracted with
Skin collagen
Skin collagen was prepared from Japanese sea-bass, chub mackerel and bullhead shark. The skins of these fishes were not completely solubilized with 0.5 M acetic acid for 3 days. So the residues were re-extracted with the same solution for a further 2 days. All residues were then solubilized and highly viscous solutions were obtained. The collagen was precipitated by the addition of solid NaCl to a final concentration of 0.9 M in 0.5 M acetic acid and of 2.6 M in 0.05 M Tris–HCl (pH 7.5). The
Acknowledgements
This work was supported in parts by the grants from the Kiei-Kai Research Foundation, Tokyo, Japan. We would like to express our heartfelt gratitude to the donors.
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[email protected]–u.ac.jp, machin@fish–u.ac.jp