Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin |
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| Authors: | Hoda Shahiri Tabarestani Mohsen Jahanshahi Ali Motamedzadegan Mohebbat Mohebbi |
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| Affiliation: | 1. Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi, Iran;2. Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran;3. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran |
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| Abstract: | Physicochemical and rheological properties of white-cheek shark (Carcharhinus dussumieri) skin gelatin were determined as a function of either an alkaline-acid or an acid pretreatment. With alkaline-acid pretreatment, the purity of white-cheek shark skin gelatin was increased, with a significantly lower extraction yield, a higher retention of high molecular weight components, and greater preservation of the triple helical structure. Moreover, gelatin from alkaline-acid treated skins showed denser spherical structure, significantly (p < 0.05) different textural properties, better thermostability (Tg = 21°C, Tm = 27.5°C), higher values of both G′ and G″, higher gel strength (330 g), more imino acids (20.3%), and lighter colored gels compared with acid treated white-cheek shark skin gelatin. |
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| Keywords: | Gelatin Shark White-cheek shark Carcharhinus dussumieri Fish gelatin |
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