[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 4, Issue 2 (11-2018) ::
I. j. Aqua. Anim. Health 2018, 4(2): 40-54 Back to browse issues page
The effect of replacement of cow's gelatin by Cyprinus carpio skin gelatin on the some mineral contents and color parameters of functional pastill
N Choobkar , A Aghajani, A Jokar
Abstract:   (823 Views)
Gelatin is a valuable protein source and a commercial hydrocolloid which is particularly applied for food, pharmaceutical, and photographic industries. Commercial gelatin is basically from pig and cow, which because of religious reasons and risk of transmission of Bovine spongiform encephalopathy (BSE) respectively, not acceptable to use. Therefore gelatin extraction from fish, and especially it,s waste has considerable importance. In the present study, after the extraction of gelatin from economic fish skin of carp (Cyprinus carpio), various formulations of this gelatin with cow,s  gelatin have been used in ratios of 0, 25, 50, 75 and 100% to pastill production. Then, the physicochemical experiments include of ash, protein, moisture, iron, phosphorus, zinc and lithium content, and color measurement were done on one day after of pastill production. The results showed that the treatment based on 75% fish gelatin had the highest moisture, protein, phosphorus, iron, ash and zinc content (p<0.05) while the highest level of potassium and lithium content was related to treatment based on 100% industrial gelatin (Cow,s) (p<0.05). Industrial treatment showed the highest L* value (lightness) and the lowest index a* (green–red) and b* (blue–yellow) value (p<0.05). It can be concluded that useless waste of fish as halal gelatin can be a good substitute instead of other gelatin for children's favorite junk foods, which has higher levels of zinc and protein content with economical benefits.
Keywords: pastill, fish skin gelatin, cow's gelatin, color measurement, physicochemical properties
Full-Text [PDF 487 kb]   (212 Downloads)    
Type of Study: Applicable | Subject: Fish processing
Received: 2018/05/17 | Accepted: 2018/08/12 | Published: 2018/11/21
1. Abbasi S. Mohammadi S. & Rahimi S. (2011) The partial replacement of gelatin with Persian gum and use the Boswellia Carterii Birdw to functional Pastill production. The Journal of Biosystem Engineering of Iran, 42 (1), 121-131.
2. Ajandouz E.H. & Puigserver A. (1999) Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics. Journal of Agricultural and Food Chemistry, 47(5), 1786-1793. [DOI:10.1021/jf980928z] [PMID]
3. Bakar J. & Harvinder K.G. (2002) Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77(1), 81-84. [DOI:10.1016/S0308-8146(01)00328-4]
4. Bakar J., Tan K. W., Hartina M. R. U. & Ahmad A. B. (2011) Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids, 25(5), 1256-1260. [DOI:10.1016/j.foodhyd.2010.11.023]
5. Barrow C., & Shahidi F. (Eds.). (2007) Marine nutraceuticals and functional foods. CRC Press.‌ Taylor and Franc. ISBN9781574444872. [DOI:10.1201/9781420015812]
6. Boland A.B., Buhr K., Giannouli P. & van Ruth, S. (2004) Influence of gelatine, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry, 86(3), 401-411. [DOI:10.1016/j.foodchem.2003.09.015]
7. Chen C. (2000) Factors which effect equilibrium relative humidity of agricultural products. Transactions of the American Society of Agricultural Engineers, 43(3), 673-683. [DOI:10.13031/2013.2749]
8. Cheow C. S., Sarbon N. M., Kyaw Z. Y. & Howell N. K. (2007) Preparation and characterization of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chemistry, 101(1), 386-391. [DOI:10.1016/j.foodchem.2006.01.046]
9. Cho S. M., Kwak K. S., Park D. C., Gu Y. S., Ji C. I. & Jang D. H. (2004) Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18(4), 573-579.‌ [DOI:10.1016/j.foodhyd.2003.10.001]
10. Curt C., Trystram G., Nogueira-Terrones H. & Hossenlopp J. (2004) A method for the analysis and control of sensory properties during processing--application to the dry sausage process. Food control, 15(5), 341-349.‌ [DOI:10.1016/S0956-7135(03)00084-7]
11. Dawson P.L. & Acton J.C. (2017) Proteins in food processing.In:.Impact of protein on food color (ed. by Rickey y. yada). pp. 599-638. Elsevier inc. [DOI:10.1016/B978-0-08-100722-8.00023-1]
12. Doublier J. L. & Cuvelier G. (1996) Gums and HydrocoIIoids Functional Aspects. Carbohydrates in food, (74), 283.‌
13. El-Deen G. & El-Shamery M. R. (2010) Studies on contamination and quality of fresh fish meats during storage. Academic journal of biological science, 2, 65-74.‌ [DOI:10.21608/eajbsg.2010.16710]
14. GMIA (2012) Gelatin Handbook. Gelatin Manufacturers Institute of America, New York, 1-26.
15. Giménez B., Gómez-Guillén M.C. & Montero P. (2005) The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted. Food Hydrocolloids, 19(6), 951-957. [DOI:10.1016/j.foodhyd.2004.09.012]
16. Grossman S. & Bergman M.(1992) Process for the production of gelatin from fish skin. United States Patent. No. 5,093,474.
17. Gudmundsson M. & Hafsteinsson H. (1997) Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62(1), 37-39. [DOI:10.1111/j.1365-2621.1997.tb04363.x]
18. Hansson A., Andersson J. & Leufven A. (2001) The effect of sugars and pectin on flavour release from a soft drink-related model system. Food Chemistry, 72(3), 363-368. [DOI:10.1016/S0308-8146(00)00243-0]
19. Hao S., Li, L., Yang X., Cen J., Shi H., Bo Q. & He J. (2009) The characteristic of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chemistry, 115, 124-128. [DOI:10.1016/j.foodchem.2008.11.080]
20. Haug I.J., Draget K.I. & Smidsrod O. (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, 18(2), 203-213. [DOI:10.1016/S0268-005X(03)00065-1]
21. Irwandi J., Faridayanti S., Mohamed E. S. M., Hamzah M. S., Torla H. H. & Che Man Y. B. (2009) Extraction and characterization of gelatin from different marine fish species in Malaysia. International Food Research Journal, 16, 381-389.
22. ISIRI (Institute of Standards and Industrial Research of Iran), (2008) Yoghurt. ISIRI No. 9266. [In Persian]
23. ISIRI (Institute of Standards and Industrial Research of Iran), (2008) Determination of lead, cadmium, copper, Iron, and zinc - Atomic absorption spectrophotometry. 1st edition, ISIRI No. 9266. [In Persian]
24. ISIRI (Institute of Standards and Industrial Research of Iran), (2008) Fruit Juice: Test methods. 1st edition, ISIRI No. 9266. [In Persian]
25. Jesu prabhu A. (2015) Minerals in fish: does the source matter. PhD Thesis, Wageningen university.
26. Jim F., Garamumhango P. & Musara C. (2017) Comparative Analysis of Nutritional Value of Oreochromis niloticus (Linnaeus), Nile Tilapia, Meat from Three Different Ecosystems. Journal of Food Quality, 1-8.‌ [DOI:10.1155/2017/6714347]
27. Karim A.A. & Bhat R. (2009) Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563-576. [DOI:10.1016/j.foodhyd.2008.07.002]
28. Kasankala L. M., Xue Y., Weilong Y., Hong S. D & He Q. (2007) Optimization of gelatin extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresource Technology, 98(17), pp 3338-43. [DOI:10.1016/j.biortech.2006.03.019] [PMID]
29. Khosravi Darani K., Gholami Z. & Gouveia L. (2017) Effect of Arthrospira platensis on the shelf life, sensorial and rheological properties of strudel. Romanian Biotechnological Letters, 22, 12250-12258.
30. Kunachowicz H., Nadolna I., Przygoda B. & Iwanow K. (2005) Tables of composition and nutritional value of food. Warszawa. PZWL. [in Polish]
31. Levitan C., Zampini M., Li, R. & Spence C. (2008) Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates Chemical senses, 33, 415-423. [DOI:10.1093/chemse/bjn008] [PMID]
32. Lizarbe M.A. (1990) Characterization of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb.) collagen. Journal of Agricultural and Food chemistry, 38(3), 604-609. [DOI:10.1021/jf00093a004]
33. Lombardi-Boccia G., Lanzi S. & Aguzzi A. (2005) Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of food Composition and Analysis, 18(1), 39-46.‌ [DOI:10.1016/j.jfca.2003.10.007]
34. Mariod A. A. & Adam H. F. (2013) Gelatin, source, extraction and industrial applications. Acta Scientiarum Polonorum. Technologia Alimentaria, 12(2).‌
35. Montero P., Borderıas J., Turnay J. Mariod A. A. & Adam H. F. (2013) Gelatin, source, extraction and industrial applications. Acta Scientiarum Polonorum. Technologia Alimentaria, 12(2).‌
36. Montero P. & Gomez-Guillen M.C. (2000) Extracting conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resultant gelatine. Journal of Food Science, 65(3), 434-438. [DOI:10.1111/j.1365-2621.2000.tb16022.x]
37. Mostafa A.G.M., Shaltout O. E., Abdallah A. E. & Osheba A. (2015) Physicochemical Characteristics of Gelatin Extracted from Catfish (Clarias gariepinus) and Carp (Cyprinus carpio) Skins. Middle East Journal of Agriculture Research, 4(2), 359-372.
38. Muyonga J.H., Colec C.G.B. & Duodub K.G. (2004) Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatine. Food Hydrocolloids, 18(4): 581-592. [DOI:10.1016/j.foodhyd.2003.08.009]
39. Nishimoto M., Sakamoto R., Mizuta S. & Yoshinaka R. (2005) Identifi cation and characterization of molecular species of collagen in ordinary muscle and skin of the Japanese flounder (Paralichthys olivaceus). Journal of Food Chem, 90, 151-156. [DOI:10.1016/j.foodchem.2004.03.034]
40. Osborne R., Voigt M.N. & Hall D.E. (1990) Utilization of lumpfish (Cyclopterus lumpus) carcasses for the production of gelatin. In: Advances in fisheries technology and biotechnology for increased profitability. Eds M.N.
41. Pittia P., Nicoli M.C. & Sacchetti G. (2007) Effect of moisture and water activity on textural properties of raw and roasted coffee beans. Journal of texture studies, 38(1), 116-134. [DOI:10.1111/j.1745-4603.2007.00089.x]
42. Prabhu P. A. J. (2015) Minerals in fish: does the source matter?. Wageningen University, The Netherlands.‌
43. Reh C., Gerber A., Prodolliet J. & Vuataz G. (2006) Water content determination in green coffee-Method comparison to study specificity and accuracy. Food Chemistry, 96, 423-430. [DOI:10.1016/j.foodchem.2005.02.055]
44. Rustad T., Storrø I. & Slizyte R. (2011) Possibilities for the utilisation of marine by‐products. International Journal of Food Science & Technology, 46(10), 2001-2014.‌ [DOI:10.1111/j.1365-2621.2011.02736.x]
45. Saha D. & Bhattacharya S. (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of food science and technology, 47(6), 587-597. [DOI:10.1007/s13197-010-0162-6] [PMID] [PMCID]
46. Stainsby G. (1987) Gelatin gels. In A. M. Pearson, T. R. Dutson, & A. J. Bailey (Eds.), Advancesinmeatresearch,Vol.4:Collagenasafood (pp. 209 e 222). New York: Van Nostrand Reinhold Company Inc.
47. Theis A., Salzburger W. & Egger B. (2012) The function of anal fin egg-spots in the cichlid fish Astatotilapia burtoni. PloS ONE, 7(1), 29878. [DOI:10.1371/journal.pone.0029878] [PMID] [PMCID]
48. Trindade Alfaro A., Balbinot E., Weber C. I., Tonial I. B. & Machado-Lunkes A. (2014) Fish gelatin: Characteristics, functional properties, applications and future potentials. Food Engineering Reviews, 7(1), 33-44.‌ [DOI:10.1007/s12393-014-9096-5]
49. Tsami E. (1990) Heat of sorption of water in dried fruits. International Journal of Food Science and Technology, 25(6), 350-359. [DOI:10.1111/j.1365-2621.1990.tb01092.x]
50. Weaver, C. M. (2013) Potassium and Health. Advances in Nutrition, 4(3), 368-377.‌ [DOI:10.3945/an.112.003533] [PMID] [PMCID]
51. Zampini M., Sanabria D., Phillips N. & Spence C. (2007) The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses. Food Quality and Preference, 18(7), 975-984.‌ [DOI:10.1016/j.foodqual.2007.04.001]

XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Choobkar N, Aghajani A, Jokar A. The effect of replacement of cow's gelatin by Cyprinus carpio skin gelatin on the some mineral contents and color parameters of functional pastill. I. j. Aqua. Anim. Health. 2018; 4 (2) :40-54
URL: http://ijaah.ir/article-1-174-en.html

Volume 4, Issue 2 (11-2018) Back to browse issues page
Persian site map - English site map - Created in 0.06 seconds with 31 queries by YEKTAWEB 4006