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Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values

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Abstract

The effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control tilapia skin gelatin and a commercial mammalian gelatin. The addition of the agents (sucrose 4 % and 8 % (w/v), glycerol 5 % and 10 % (v/v), NaCl 0.3 and 0.8 mol/L, MgCl2 0.3 and 0.8 mol/L, MgSO4 0.3 and 0.8 mol/L, KCl 0.3 and 0.8 mol/L, and transglutaminase 10 and 15 mg/mL) slightly increased the turbidity. There were different ratios of rheological properties depending on the agent, concentration, and pH. The addition of all agents increased the viscosity of the gelatin solution, mainly at pH 5.0. The addition of glycerol (10 % (v/v)) raised viscosity up to 7.45 cP. The setting time was prolonged by incorporating the agents. The gelatin samples with the addition of MgSO4 0.8 mol/L showed higher gel strength than the mammalian gelatin, exhibiting values of 298 and 295gf at pH 5.0 and 8.0, respectively.

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Acknowledgments

The authors acknowledge the support provided by Ajinomoto, Limeira (SP), for supplying the enzyme transglutaminase ACTIVA MP®; and Embrapa–Agricultural Research Corporation, Embrapa Swine and Poultry, Concórdia (SC), for the lyophilizing of the samples.

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Authors and Affiliations

  1. Federal Technological University of Paraná (UTFPR), 85601-970, Francisco Beltrão, Paraná, Brazil

    Alexandre da Trindade Alfaro

  2. Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), 79804-970, Dourados, Mato Grosso do Sul, Brazil

    Gustavo Graciano Fonseca

  3. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), 96201-900, Rio Grande, Rio Grande do Sul, Brazil

    Carlos Prentice-Hernández

  4. Faculdade de Engenharia, Laboratório de Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Linha Santa Bárbara, S/N – Caixa postal 135, CEP 85601-970, Francisco Beltrão, PR, Brasil

    Alexandre da Trindade Alfaro

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  1. Alexandre da Trindade Alfaro
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  2. Gustavo Graciano Fonseca
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  3. Carlos Prentice-Hernández
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Correspondence to Alexandre da Trindade Alfaro.

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da Trindade Alfaro, A., Fonseca, G.G. & Prentice-Hernández, C. Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values. Food Bioprocess Technol 6, 2118–2127 (2013). https://doi.org/10.1007/s11947-012-0859-9

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  • DOI: https://doi.org/10.1007/s11947-012-0859-9

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