Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films.
| Autor: | Mozuraityte R; SINTEF Ocean, Brattørkaia 17C, NO-7010, Trondheim, Norway., Rodríguez-Turienzo L; IRIS Technology Solutions, Carretera d'Esplugues 39-41, 08940, Cornellá, Spain., Requena R; IRIS Technology Solutions, Carretera d'Esplugues 39-41, 08940, Cornellá, Spain., Slizyte R; SINTEF Ocean, Brattørkaia 17C, NO-7010, Trondheim, Norway. |
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| Jazyk: | angličtina |
| Zdroj: | Heliyon [Heliyon] 2024 Jul 16; Vol. 10 (14), pp. e34373. Date of Electronic Publication: 2024 Jul 16 (Print Publication: 2024). |
| DOI: | 10.1016/j.heliyon.2024.e34373 |
| Abstrakt: | Salmon backbones make up about 10 % of the total fish weight and contain valuable proteins, collagen and lipids that can be used for marine ingredients production. Gelatine is derived from the collagen fraction and this study evaluated how different fractionation and extraction procedures can affect the yield and composition of extracted gelatine. Fractionation by mild thermal treatment of backbones (10 min in 40-42 °C) leads to structural changes of muscle, which improves separation of meat from bones and gives better yield of de-muscled backbone fractionation compared to mechanical meat removal. The highest yield of the gelatine (9.3 ± 0.3g dry gelatine from 100g de-muscled backbone dry material) was obtained from mechanically de-muscled backbones. De-muscled backbones were pre-treated with alkaline (0.04 N NaOH) followed by EDTA and 10 % ethanol for de-calcification and lipid extraction, respectively. Gelatine from pretreated backbones was extracted with 60 °C water. The amount of gelatine amino acids (sum of hydroxyproline, proline and glycine) was 43.4 ± 0.2 % of all amino acids in the gelatine. Extracted backbone gelatines showed film-forming ability. Gelatine films were obtained by casting procedure. Resulted salmon backbone 6 % gelatine and 30 % sorbitol films showed properties (e.g. water vapour permeability, colour difference, transparency value) similar to films obtained with commercial gelatine, indicating the capability of the extracted gelatines for its valorisation as edible coatings or bio-based film layers in packaging. Competing Interests: The authors 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 The Author(s).) |
| Databáze: | MEDLINE |
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