Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
Food Chemistry, cilt.393, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 393
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.foodchem.2022.133348
- Dergi Adı: Food Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
- Anahtar Kelimeler: Fish gelatin, Green tea, Grape pomace, Pomegranate peel, Rheology, Waste utilization
- Kırklareli Üniversitesi Adresli: Evet
Özet
In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 ± 0.28, 33.80 ± 0.54, 25.78 ± 0.24 °C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.