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Molecules 2017, 22(9), 1545; doi:10.3390/molecules22091545

Valorization of By-Products from Commercial Fish Species: Extraction and Chemical Properties of Skin Gelatins

1
CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
2
Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigacións Mariñas (IIM-CSIC) r/Eduardo Cabello, 6. Vigo-36208 Galicia, Spain
3
Grupo de Bioquímica de Alimentos, Instituto de Investigacións Mariñas (IIM-CSIC) r/Eduardo Cabello, 6. Vigo-36208 Galicia, Spain
4
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida 431, 4294-015 Porto, Portugal
*
Authors to whom correspondence should be addressed.
Received: 23 August 2017 / Revised: 9 September 2017 / Accepted: 11 September 2017 / Published: 14 September 2017
(This article belongs to the Section Green Chemistry)
View Full-Text   |   Download PDF [1963 KB, uploaded 14 September 2017]   |  

Abstract

Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications. View Full-Text
Keywords: extraction; fish gelatin; marine by-products; microstructural properties; rheological properties; textural properties extraction; fish gelatin; marine by-products; microstructural properties; rheological properties; textural properties
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Sousa, S.C.; Vázquez, J.A.; Pérez-Martín, R.I.; Carvalho, A.P.; Gomes, A.M. Valorization of By-Products from Commercial Fish Species: Extraction and Chemical Properties of Skin Gelatins. Molecules 2017, 22, 1545.

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