Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Vetor (Online) |
Texto Completo: | https://periodicos.furg.br/vetor/article/view/3000 |
Resumo: | Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins. |
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Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extractionCarp headsCollagenFish bonesGelatin.Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins.Universidade Federal do Rio Grande2012-10-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.furg.br/vetor/article/view/3000VETOR - Journal of Exact Sciences and Engineering; Vol. 21 No. 2 (2011); 34-43VETOR - Revista de Ciências Exatas e Engenharias; v. 21 n. 2 (2011); 34-432358-34520102-7352reponame:Vetor (Online)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGporhttps://periodicos.furg.br/vetor/article/view/3000/1703Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenhariasinfo:eu-repo/semantics/openAccessSilva, Roberto S. G. daBandeira, Sidney F.Petry, Fabiane C.Pinto, Luiz Antonio de Almeida2023-03-22T15:42:44Zoai:periodicos.furg.br:article/3000Revistahttps://periodicos.furg.br/vetorPUBhttps://periodicos.furg.br/vetor/oaigmplatt@furg.br2358-34520102-7352opendoar:2023-03-22T15:42:44Vetor (Online) - Universidade Federal do Rio Grande (FURG)false |
dc.title.none.fl_str_mv |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
title |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
spellingShingle |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction Silva, Roberto S. G. da Carp heads Collagen Fish bones Gelatin. |
title_short |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
title_full |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
title_fullStr |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
title_full_unstemmed |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
title_sort |
Effect of bone particle size of carp (Cyprinus Carpio) heads in gelatin extraction |
author |
Silva, Roberto S. G. da |
author_facet |
Silva, Roberto S. G. da Bandeira, Sidney F. Petry, Fabiane C. Pinto, Luiz Antonio de Almeida |
author_role |
author |
author2 |
Bandeira, Sidney F. Petry, Fabiane C. Pinto, Luiz Antonio de Almeida |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva, Roberto S. G. da Bandeira, Sidney F. Petry, Fabiane C. Pinto, Luiz Antonio de Almeida |
dc.subject.por.fl_str_mv |
Carp heads Collagen Fish bones Gelatin. |
topic |
Carp heads Collagen Fish bones Gelatin. |
description |
Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-10-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/3000 |
url |
https://periodicos.furg.br/vetor/article/view/3000 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/3000/1703 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenharias info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenharias |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
dc.source.none.fl_str_mv |
VETOR - Journal of Exact Sciences and Engineering; Vol. 21 No. 2 (2011); 34-43 VETOR - Revista de Ciências Exatas e Engenharias; v. 21 n. 2 (2011); 34-43 2358-3452 0102-7352 reponame:Vetor (Online) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Vetor (Online) |
collection |
Vetor (Online) |
repository.name.fl_str_mv |
Vetor (Online) - Universidade Federal do Rio Grande (FURG) |
repository.mail.fl_str_mv |
gmplatt@furg.br |
_version_ |
1797041761258831872 |