Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins

Detalhes bibliográficos
Autor(a) principal: Sousa, Sérgio C.
Data de Publicação: 2017
Outros Autores: Vázquez, José A., Pérez-Martín, Ricardo I., Carvalho, Ana P., Gomes, Ana M.
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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spelling 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
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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
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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
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