Abstract

Different pre-treatment and extraction processes have been researched to provide information on the properties of gelatin from fish skin and conversion rate of collagen into gelatin.Two methodologies were employed to extract collagen and obtain gelatin from the skin of gilthead bream (Brachyplathystomarousseauxii). Pre-treatment with sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)₂) was used and the gelatin obtained was characterized through analyses of yield, gel strength, color, viscosity, amino acid profile, melting point, emulsifying capacity and scanning electron microscopy. Both gelatins were classified as type A, which is attributed to the chemical treatment with acid employed in the collagen pre-treatment step. When the characteristics of the gelatins obtained were compared, the one that used NaOH had greater (p<0.05) technological potential due to higher yield, greater amount of imino acids and better properties (gel strength, viscosity, melting point, emulsifying power). However, the gelatin extracted with Ca(OH)₂ had weak gels and lower melting point, which is appropriate for refrigerated products that require low gelling temperatures. When gelatins obtained with NaOH and Ca(OH)₂were compared, the structure of the former has more empty protein filaments possibly correlated with the low aggregation of peptide chains during gelling It is concluded that the two gelatins obtained can be used in several applications in products according with the characteristic desired.

Keywords:

Collagen, fish, gel strength, hydroxyproline, residue,

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