Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments |
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| Authors: | Onouma Kaewdang Thummanoon Prodpran Thammarat Kaewmanee Hideki Kishimura |
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| Institution: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;3. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani, Thailand;4. Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, Japan |
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| Abstract: | ABSTRACTGelatins extracted from the swim bladder of yellowfin tuna (Thunnus albacores) using various alkaline pretreatments were characterized. Alkaline mixtures (Na2CO3:NaOH) at different ratios (9:1, 8:2, 7:3, and 6:4) with a concentration of 4% (w/v) were used. The corresponding gelatins termed “G1,” “G2,” “G3,” and “G4” had yields of 9.78, 14.91, 35.96, and 13.60% (dry weight basis), respectively. All gelatins had α-chains as the major components. Fourier transform infrared spectra of obtained gelatins revealed the significant loss of molecular order of the triple-helix. G3 having the highest imino acid content and exhibited the highest gel strength (p < 0.05), compared with others. The microstructure of G3 gel was finer with smaller voids, compared with others. With increasing proportion of NaOH, the L*-value of gelatin gel increased with coincidental decrease in ΔE*-value. Gelling and melting temperatures of swim bladder gelatin were 12.3–15.1 and 21.3–22.3°C, respectively. |
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| Keywords: | Gelatin gel strength swim bladder yellowfin tuna |
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