Study of Physicochemical and Gelation Properties of Fish Gelatin from Different Sources

Round 1

Reviewer 1 Report

This manuscript studies the effect of Study of Physicochemical and Gelation Properties of Fish 2 Gelatin From Different Sources. The authors investigate the properties of gelatin derived from different sources of fish. This study interesting since provide the correlation between structure and function and their possible applications. However, there are some questions that need to be answered and revised. Here are some comments:

1. Abstract. Please rephrase the first and second sentences. Please confirm why authors also is studying also the characteristic of chicken salt-protein composited by gelatin fish?. Please reformulate the research aims since the authors also made an effort in improving the natures of the gelatin with crosslinking reaction using TG enzyme. Please write the stand for TG enzyme. Please highlight the results of this current work by elaborating the physicochemical and gelatin properties of warm and cold-water fish. Do you find any correlation between structure and function in both type of gelatin sources?
2. Keyword. Please write the keyword in alphabetical order.
3. Introduction.

-       Please check the typo error in line 39 (gamma-amido?)

-       Please add more relevant research to show the future research of gelatin-based products.

-       Please confirm and write the rational behind why authors select TG enzyme as crosslinking agent? Please highlight in the introduction section.

-       What makes this current research differ from the previous study? Please explain in detail to show the novelty of this current research.

 

4. Methods.

-       Please write the references that have been referred in the method section.

-       Please write the equation as the journal guideline. Numbering the equation as well. Please cross references the equations in body text.

-       Please rephrase the sentence in line 116.

 

5. Results and discussion

-       Please more discuss the results instead of listing by comparing the results of this current work with other relevant studies.

-       The authors found the different content of protein from different sources of fish. Please include the data of protein determination using Kjeldhal method and statistical analysis to show their significance analysis.

-       Please clarify whether the total protein influence the gel strength? How about the conformation and molecular weight of the protein?

-       Please elaborate the role of proline and hydroxyproline in the fish gelatin structure with their properties.

-       Please complete the label figure 2 to describe the figure A and B.

-       Please change the label of table 2 become crosslinked gel strength.

6. Conclusion

-       Please add limitation and future prospect of this current work.

 

 

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

The physicochemical and gelation properties of four fish gelatin from cold water and warm water were investigated. The effects of TGase on properties of fish gelatin were determined. 

1. The type and manufacturer information of some equipment like centrifuge, amino acid analyzer, rotary evaporator, homogenizer, FTIR, and X-ray diffractometer, etc. should be provided.

2. The data should be shown as mean±standard deviation. The significant analysis should be done, and the result should be marked.

3. The result in this research should be compared with other references, and the mechanism or reason should be discussed.

4. Generally, the gel strength of gelatin is related with not only molecular weight and protein content, but also the purity and amino acid composition. The gel strength of gelatin from warm water fish usually is higher than that from cod water fish. The results obtained in this research should be explained further.

5. The cooking at high temperature is necessary for meat products. Are there any effects of high temperature cooking on salt-soluble protein gels forming at low temperature? The further research is needed.

6. The references format should be revised according to the style of journal.

 

Author Response

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Author Response File: Author Response.docx

Reviewer 3 Report

Corrections have been marked in MS. 

Comments for author File: Comments.pdf

Author Response

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Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Abstract

-          Please focusing on the first sentence to the benefit of fish gelatin related to its application (natural properties of fish gelatin polymer gel), and an effort that the authors will be conducted to improve that such limitation.

-          Line 13, please kindly state the stand for TG enzyme in this sentence, then after that can be abbreviated as TG.

Introduction.

-          Line 36.”… is a natural polymer obtained by partial hydrolysis”.  It is suggested to completely stated “…. By partial hydrolysis of collagen protein from….”

 

Results and discussion.

-          Please indicate the term of statistical analysis in the table 4, 5, and 6.

-          Please add more discussion at each findings.

 

 

Author Response

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Author Response File: Author Response.pdf

Reviewer 3 Report

The authors have incorporated all the corrections therefore it may be accepted. 

Author Response

Thank the judges for their comments