LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties

Photo from wikipedia

Abstract Gelatin (EESG) was extracted from the skin of European eel ( Anguilla anguilla ) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%),… Click to show full abstract

Abstract Gelatin (EESG) was extracted from the skin of European eel ( Anguilla anguilla ) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin.

Keywords: anguilla; eel anguilla; anguilla anguilla; european eel; gelatin

Journal Title: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Year Published: 2017

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.