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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 751-757
Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin
Marco Antonio Sántiz-Gómez1, Miguel Angel Mazorra-Manzano1, Hugo Enrique Ramírez-Guerra1, Susana María Scheuren-Acevedo1, Gerardo Navarro-García2, Ramón Pacheco-Aguilar1, Juan Carlos Ramírez-Suárez1
1Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6. Apdo, Postal 1735, C.P. 83000 Hermosillo, Sonora, Mexico 2Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Hermosillo, Sonora, Mexico
ABSTRACT
Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this research evaluated the HCl and CH3COOH effect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2 M, on extraction yield, molecular weight distribution, and gel strength (GS) of whiptail stingray (Dasyatis brevis) skin gelatins. Results showed differences (P<0.05) between acid type and concentration used. CH3COOH (0.15 M) gave the highest extraction yield (7.0% vs. 5.5% at 0.15 M HCl) and GS (653 ± 71 g vs. 619.5 ± 82 g at 0.2 M HCl). Gelatin electrophoretic profile from CH3COOH revealed α-/β-components and high molecular weight (>200 kDa) polymers. Ray gelatin GS was higher than commercial bovine gelatin, suggesting its possible use for technological food applications.
KEYWORD
Fish skin collagen, Fish gelatin, Acid treatment, Gel strength, Extraction yield
Food Science and Biotechnology 2019 ; 28(3): 751-757
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