Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)

Date

2020-04-01

Author

Sezer, Purlen
Okur, İlhami
Öztop, Halil Mecit
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

37
views

0
downloads

In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication separately and gelled afterwards. The physicochemical measurements based on gel strength, turbidity and rheology experiments showed that HHP treatment on fish and bovine gelatin stabilized the gelatin network by organising the structure and reducing the free volume. Both processing methods (HHP and US) increased the gel strength significantly (P < 0.05) compared with non-treated samples. Fourier-transform infrared spectroscopy (FTIR) results indicated that conformations of amino acids changed after the treatments. Furthermore, US treatment was shown to destroy the gelatin network, change the gelation mechanism and decreased the degree of aggregation. Both treatments improved the gel characteristics as gel strength, gelling and melting temperatures of the fish gelatin. At the end, the best combination for fish gelatin among HHP and US treatments was found as 400 MPa-10 degrees C-15 min pressurisation.

Subject Keywords

Fish Gelatin, Fourier-transform infrared spectroscopy, Gelation, High hydrostatic pressure

URI

https://hdl.handle.net/11511/31778

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/ijfs.14487

Collections

Graduate School of Natural and Applied Sciences, Article

Suggestions

OpenMETU
Core

Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus) ERKAN ÖZDEN, Nuray; Uretener, Gonca; Alpas, Hami; Selcuk, Arif; Ozden, Ozkan; Buzrul, Sencer (2011-10-01) The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 A degrees C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP increased L (*) values of horse mackerel. The a (*) and b (*) of treated horse mackerel did not change significantly after HHP applications. After, HHP, TBA-i...
Improving gelation properties of fish gelatin by nonthermal processes Sezer, Pürlen; Alpas, Hami; Department of Food Engineering (2019) Gelatin is mostly obtained from skin, bone or connective tissues of bovine or porcine land animals. Gelatin is commonly used in confectionery products as the main gelling agent and as a hydrocolloid and stabilizer in liquid food systems. Due to religious preferences, helal gelatin has started to be very common in Middle Eastern countries and bovine gelatin is mainly utilized for that purpose. Gelatin could also be obtained from fish which is very abundant in nature however it has weak gelation ability. Ther...
Preparation of sericin based wound dressing and investigation of its biomaterial properties Aktürk, Ömer; Keskin, Dilek; Department of Engineering Sciences (2009) In this study, it was aimed to produce sericine/collagen composite membranes and to investigate their properties as a wound dressing. Different membrane compositions were prepared by casting and solvent evaporation method. After initial studies for optimization of ratios, membrane groups at two different thicknesses were prepared for each selected ratio and cross-linked with 3 % (w/v) glutaraldehyde (GTA). Considering the wound dressing requirements, equilibrium degree of swelling (EDS), water vapor transmi...
Modification of a Conventional Anaerobic Digester for Improving the Effluent and Sludge Characteristics Uludag-Demirer, S.; Demirer, Göksel Niyazi; Othman, M. (Wiley, 2009-12-01) The aim of this study was to enrich the composition of anaerobic digester sludge in terms of nitrogen and phosphorus by struvite (MgNH4PO4) formation. Waste activated sludge was anaerobically digested in batch reactors under the conditions that the minimum stoichiometric requirement for struvite formation was satisfied in all reactors. For this purpose, different amounts of magnesium (Mg2+) and phosphate (PO43-) ions were added initially to the batch reactors. The results showed the effects of adding Mg2+ a...
Optimization of ETV-ICP(TOF)MS and transient signal profiles for reducing isobaric interferences Ertaş, Gülay (Royal Society of Chemistry (RSC), 2005-01-01) One of the advantages of the ETV sample introduction is the ability to temporally separate analyte elements in complex mixtures by differences in their vaporization temperatures within the ETV for ICPMS. However, the broadening of the transient peaks in the transport tubing often obscures this temporal resolution. This study shows that decreasing the transport tubing diameter produces little broadening beyond that produced during aerosol production in the ETV. Maintaining such narrow peaks through the trans...

Citation Formats

P. Sezer, İ. Okur, H. M. Öztop, and H. Alpas, “Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US),” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 1468–1476, 2020, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/31778.