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Molecules 2019, 24(2), 254; https://doi.org/10.3390/molecules24020254

Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin

Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
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Author to whom correspondence should be addressed.
Academic Editor: Silvia Panzavolta
Received: 23 November 2018 / Revised: 4 January 2019 / Accepted: 7 January 2019 / Published: 11 January 2019
(This article belongs to the Special Issue Gelatin: Chemistry, Characterization, Application)
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Abstract

Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin powder was used as the raw material to investigate the functional properties of fish skin gelatin powder treated with UV irradiation for different durations (0–6 h). The functional properties of fish gelatin and the optimum irradiation treatment conditions were determined through gel strength testing, color characterization, differential scanning calorimetry, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared (FTIR) spectroscopy, and Raman spectroscopy. UV irradiation treatment increased gel strength and thermal stability, and significantly degraded the macromolecules. FTIR and Raman spectroscopy data indicated that UV irradiation treatment did not significantly change the molecular structure of fish gelatin powder, but these methods could discriminate the molecular structure of gelatin from various sources. Irradiation for 2 h yielded the highest gel strength and melting peak temperature, and the lowest chromatic aberration. View Full-Text
Keywords: gelatin; tilapia skin; gel strength; UV treatment gelatin; tilapia skin; gel strength; UV treatment
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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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Wu, C.-K.; Tsai, J.-S.; Sung, W.-C. Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin. Molecules 2019, 24, 254.

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