Tilapia Gelatin : Elimination of Fishy Odor
Article Sidebar
Main Article Content
Abstract
Tilapia fillets are the main processed freshwater fish export from Thailand. Many by-products are created during processing, including head, bone, blood, intestine, skin and scales. These can be used as raw materials for the production of fish oil, fish meal, protein concentrate, calcium, collagen and gelatin. Nile tilapia skin can be used for industrial gelatin production, and it is available in large quantities. However, because of its strong fishy odor, it is not acceptable for this application. The objective of this study was to remove fishy odor from Nile tilapia skin for use in gelatin extraction. Nile tilapia skin was treated by soaking in five different combinations of NaCl, NaOH, sulfuric acid and citric acid, and then rinsed with tap water until neutral pH of the wash water was obtained. Gelatin from Nile tilapia skin was extracted with water at 50 ºC for 3 h, then the filtered solution was evaporated at 50 ºC before oven drying at 50 ºC for 16 h. The product was analyzed for yield, gel strength and volatile compounds with GC/MS and evaluated for sensory characteristics. The pretreatment of 1.5% NaCl, 0.2% NaOH, 0.2% sulfuric acid and 1% citric acid gave high yield (20.37±0.64%) and gel strength (1,811.73±8.80 g) of clear, colorless and odorless gelatin. Nile tilapia skin gelatin was accepted by panelists. Then gelatin from Nile tilapia skin would be suitable for use by food, cosmetics and pharmaceutical industries.
Article Details
The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.
References
Benjakul, S., Thiansilakul, Y., Visessanguan, W., Roytrakul, S., Kishimura, H., Prodpran, T. and Meesane, J. 2010. Extraction and characterisation of pepsin-solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus). Journal of Science and Food Agriculture 90(1): 132-138.
Chen, J., Li, L., Yi, R., Xu, N., Gao, R. and Hong, B. 2016. Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus). LWT - Food Science and Technology 66: 453-459.
Choe, E. and Min, D.B. 2009. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety 8: 345-358.
FAO. 2017. Fisheries and Aquaculture Department, Thailand. Food and Agriculture Organization of the United Nations, Rome.
Fernandez-Diaz, M.D., Montero, P. and Gomez-Guillen, M.C. 2001. Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chemistry 74(2): 161-167.
Grossman, S. and Ramat, G. 1992. Process for the production of gelatin from fish skins. The United States of America. IP US005093474A, 3 March 1992.
Hrynets, Y., Omana, D.A., Xu, Y. and Betti, M. 2011. Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: effect on lipid and pigment content. Poultry Science 90: 458-466.
Jamilah, B., Tan, K.W., Hartina, M.R.U. and Azizah, A. 2011. Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids 25(5): 1256-1260.
Jayathilakan, K., Sultana, K., Radhakrishna, K. and Bawa, A.S. 2012. Utilization of by-products and waste materials from meat, poultry and fish processing industries: A review. Journal of Food Science & Technology 49(3): 278-293.
Kawahara, H. and Tanihata, T. 2005. Method for Producing Fish Gelatin Peptide. The United States of America. IP 2005/0124034 A1, 9 June 2005.
Kristinsson, H.G., Theodoure, A.E., Demir, N. and Ingadottir, B. 2005. A comparative study between acid-and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle. Journal of Food Science & Technology 70(4): 298-306.
Laemmli, U.K. 1970. Cleavage of structural proteins during assembly of head of Bacteriophage T4. Nature 277: 680-685.
Liang, Y. and Hultin, H.O. 2005. Separation of membranes from acid-solubilized fish muscle proteins with the aid of calcium ions and organic acids. Journal of Agricultural and Food Chemistry 53: 3008-3016.
Li, J., Wang, M., Qiao, Y., Tian, Y., Liu, J., Qin, S. and Wu, W. 2018. Extraction and characterization of type I collagen from skin of tilapia (Oreochromis niloticus) and its potential application in biomedical scaffold material for tissue engineering. Process Biochemistry 74: 1-8.
Liao, W., Guanghua, X., Li, Y., Shen, X.R. and Li, C. 2018. Comparison of characteristics and fibril-forming ability of skin collagen from barramundi (Lates calcarifer) and tilapia (Oreochromis niloticus). International Journal of Biological Macromolecules 107: 549-559.
Magnus, A. and Turid, M. 2012. Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod. Journal of Food Science and Technology 46: 196-202.
Nui, L., Zhou, X., Yuan, C., Bai, Y., Lai, K., Yang, F. and Huang, Y. 2013. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids 33(2): 336-341.
Pang, Z., Deeth, H., Yang, H., Prakash, S. and Bansal, N. 2017. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science 100(5): 3436-3447.
Sae-leaw, T., Benjakul, S., Gokoglu, N. and Nalinanon, S. 2013. Changes in lipids and fishy odor development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chemistry 141: 2466-2472.
Sae-leaw, T. and Benjakul, S. 2014. Fatty acid composition, lipid oxidation, and fishy odor development in seabass (Lates calcarifer) skin during iced storage. European Journal of Lipid Science and Technology 116: 885-894.
Sae-leaw, T. and Benjakul, S. 2015. Physico-chemical properties and fishy odor of gelatin from seabass (lates calcarifer) skin stored in ice. Food Biochem (10): 59-68.
Santos, J.P., Esquereo, V.M., Moura, C.M. and Pinto, L.A.A. 2018. Crosslinking agents effect on gelatins from carp and tilapia skins and in their biopolymeric films. Colloids and Surfaces A: Physicochemical and Engineering Aspects 539: 184-191.
Sukkwai, S., Kijroongrojana, K. and Benjakul, S. 2010. Extraction of gelatin from bigeye snapper (Priacanthus tayenus) skin for gelatin hydrolysate production. International of Food Research Journal 18(3): 1129-1134.
Tiwtha, O. and Usawakesmanee, W. 2012. The reduction of fishy odor in salmon skin by washing with salt solution. Journal of Mae Fah Luang University Special volume international conference: 1-9.
Waswa, J., Tang, J. and Gu, X. 2007. Utilization of fish processing by-products in the gelatin Industry. Food Reviews International 23(2): 159-174.
Yan, M. and Wang, X. 2018. Study on the kinetic self-assembly of type I collagen from tilapia (Oreochromis niloticus) skin using the fluorescence probe thioflavin T. Spectrochimical Acta Part A: Molecular and Biomolecular Spectroscopy 203: 342-347.
Zeng, S., Yan, X., Cao, W., Hong, P., Zhang, C. and Li, L. 2010. Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus). Interna
tional of Journal of Food Science and Technological (45): 1807-1813.
Zhang, Q., Wang, Q., Li, S., Lu, J., Jiang, S., Regenstein, J.M. and Lin, L. 2016. Comparison of collagen and gelatin extracted from the skins of Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus). Food Bioscience 13: 41-48.
Zhou, P., Mulvaney, S.J. and Regenstein, J.M. 2006. Properties of Alaska Pollock skin gelatin: A comparison with tilapia and pork skin gelatins. Journal of Food Science 71: 313-321.