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

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.


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...
Okur, İlhami; Alpas, Hami; Öztop, Halil Mecit; Department of Food Engineering (2022-11-23)
The main scope of this dissertation was to investigate the effects of High Hydrostatic Pressure-Assisted Extraction (HHPE) on phenolic compounds from different food wastes. The other aim of this study was to compare HHPE with conventional solvent extraction (CSE). At this study, three different food wastes namely spent coffee ground (SCG), olive leaves and olive pomace were used. In the first part of the study, the effect of HHPE on the spent coffee ground was examined. Three different pressure levels (300...
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...
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: