Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/23770 |
Resumo: | Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications. |
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Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatinsExtractionFish gelatinMarine by-productsMicrostructural propertiesRheological propertiesTextural propertiesFish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaSousa, Sérgio C.Vázquez, José A.Pérez-Martín, Ricardo I.Carvalho, Ana P.Gomes, Ana M.2017-12-19T18:31:06Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/23770engSousa, S. C., Vazquez, J. A., Perez-Martin, R. I., Carvalho, A. P., & Gomes, A. M. P. (2017). Valorization of by-products from commercial fish species: Extraction and chemical properties of skin gelatins. Molecules, 22(9), 15451420-304910.3390/molecules2209154585029656817PMC615174828906448000411499400128info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-12T01:38:25Zoai:repositorio.ucp.pt:10400.14/23770Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:19:31.178817Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
title |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
spellingShingle |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins Sousa, Sérgio C. Extraction Fish gelatin Marine by-products Microstructural properties Rheological properties Textural properties |
title_short |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
title_full |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
title_fullStr |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
title_full_unstemmed |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
title_sort |
Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins |
author |
Sousa, Sérgio C. |
author_facet |
Sousa, Sérgio C. Vázquez, José A. Pérez-Martín, Ricardo I. Carvalho, Ana P. Gomes, Ana M. |
author_role |
author |
author2 |
Vázquez, José A. Pérez-Martín, Ricardo I. Carvalho, Ana P. Gomes, Ana M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Sousa, Sérgio C. Vázquez, José A. Pérez-Martín, Ricardo I. Carvalho, Ana P. Gomes, Ana M. |
dc.subject.por.fl_str_mv |
Extraction Fish gelatin Marine by-products Microstructural properties Rheological properties Textural properties |
topic |
Extraction Fish gelatin Marine by-products Microstructural properties Rheological properties Textural properties |
description |
Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-19T18:31:06Z 2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/23770 |
url |
http://hdl.handle.net/10400.14/23770 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sousa, S. C., Vazquez, J. A., Perez-Martin, R. I., Carvalho, A. P., & Gomes, A. M. P. (2017). Valorization of by-products from commercial fish species: Extraction and chemical properties of skin gelatins. Molecules, 22(9), 1545 1420-3049 10.3390/molecules22091545 85029656817 PMC6151748 28906448 000411499400128 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131889831772160 |