Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales.
| Autor: | Asiamah E; CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana., Atter A; CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana., Ofori H; CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana., Akonor PT; CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana., Nketia S; CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana., Koivula H; University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland., Lee Y; University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland., Agyakwah S; CSIR-Water Research Institute, P. O. Box AH 38, Achimota, Ghana. |
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| Jazyk: | angličtina |
| Zdroj: | Heliyon [Heliyon] 2024 Jan 13; Vol. 10 (2), pp. e24504. Date of Electronic Publication: 2024 Jan 13 (Print Publication: 2024). |
| DOI: | 10.1016/j.heliyon.2024.e24504 |
| Abstrakt: | Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = -0.33). The protein and fat composition of Wild (91.00 ± 0.00 c ) and 1.94 ± 0.05 a respectively were higher than farmed gelatin of protein (91.00 ± 0.00 c ) and fat (0.84 ± 0.08 b ) but gelatin from the farmed type were clearer (98.30 ± 0.28 a ) than wild type (94.60 ± 0.28 b ). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions. Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Amy Atter reports financial support was provided by 10.13039/501100000780European Union, 10.13039/501100007601Horizon 2020. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 Published by Elsevier Ltd.) |
| Databáze: | MEDLINE |
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