Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate,glycerol and transglutaminase |
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| Affiliation: | 1. Post-Graduate Program of Materials Science, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Sala A216, CEP: 91540-000, Porto Alegre, RS, Brazil;2. Laboratory of Stem-Cells and Tissue Engineering, Universidade Luterana do Brasil (ULBRA), Canoas, RS, Brazil;3. Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, USA;4. Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, IQ, CEP: 91501-970, Porto Alegre, RS, Brazil;1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia;2. School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin UNISZA, 22200 Besut Campus, Terengganu, DarulIman, Malaysia;3. Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran;1. Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;3. Department of Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, Madrid 28040, Spain;1. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian 116034, PR China;2. Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi Sci-Tech University, Hanzhong 723001, PR China;1. Department of Animal Products Technology, Food Technology, University of Agriculture in Cracow, Balicka 122, 30-149, Cracow, Poland;2. Department of Sports Medicine & Human Nutrition, Institute of Human Physiology, University School of Physical Education in Krakow, al. Jana Pawła II 78, 31-571, Cracow, Poland |
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| Abstract: | The gel properties of two different kinds of fish gelatins prepared from cod (Gadus morhua) and hake (Merluccius merluccius) and modified by the coenhancers glycerol, salt and microbial transglutaminase, were examined. Gel strength was substantially increased by the addition of coenhancers although results varied, depending on the species. In gelatin from hake (M. merluccius) skin, the highest values were obtained with 10 mg/g of transglutaminase, whereas magnesium sulphate was more effective at both concentrations (0.1 and 0.5 M) in gelatin from cod (G. morhua) skin. Although, in both gelatins, the addition of any ingredient increased the viscosity modulus (G″), the elastic modulus (G′) was only increased by the addition of glycerol 15% (w/v) and MgSO4 0.5 M in hake (M. merluccius) gelatins; in cod (G. morhua) it was increased by all ingredients. The gelling and melting points, very important properties in fish gelatin, showed a notable improvement, the behaviour being different, depending on the species. |
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