Characterisation of Blue Whiting Skin Gelatines Extracted After Pre-Treatment With Different Organic Acids

Catherine Barry-Ryan, Dublin Institute of Technology
Zied Khiari, University of Alberta
Daniel Rico, Dublin Institute of Technology
Ana Belen Martin-Diana, Dublin Institute of Technology

Document Type Article

Journal of Aquatic Food Product Technology, Vol. 24, Issue 6, 2014.

http://www.tandfonline.com/toc/wafp20/current

Abstract

Gelatines were extracted from blue whiting (Micromesistius poutassou) skins after pre-treatments with different organic acids (acetic, citric, lactic, malic and tartaric acids). The effect of the pre-treatment on the chemical composition and the rheological properties of extracted gelatines were analysed. It was observed that acetic acid pre-treatment resulted in significantly (p<0.05) higher extraction yield compared to the rest of gelatines. All gelatines, regardless of the organic acid used in the pre-treatment, had similar chemical composition (p>0.05). The amino acid analysis showed that acetic acid pre-treated skins resulted in gelatines with higher imino acid levels with respect to the other pre-treatments. Acetic and tartaric acid derived gelatine gels showed highly interconnected protein networks and better viscoelastic properties, in terms of storage modulus, compared to the other pre-treatments.