Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius)

Subject Areas : New Technologies in Aquaculture Development

H. Faghani Langroudi ¹

1 - 1 Dept. of Fisheries, Tonekabon Branch, Islamic Azad University, Tonekabon, Iran

Received: 2021-10-17 Accepted : 2021-10-17 Published : 2021-08-23

Keywords: Skin, Gelatin, FTIR spectroscopy, Keywords: Gel strength, Crusian carp,

Abstract :

Abstract[1]Crucian carp (Carassius carassius) skin was used for production of gelatin. The gel strength of gelatins extracted for 1, 3 and 6 h was between 106-110 g (P>0.05). Glycine (349.21-350.29 residues/ 1000 residues), alanine (131.15-132.73 residues/ 1000 residues), glutamine (81.76-82.57 residues/ 1000 residues) and proline (89.95-96.48 residues/ 1000 residues) were the main amino acids found in gelatins. Extraction time did not change the amino acid composition of gelatin for most of the amino acids; however the content of proline decreased with increasing extraction time. Gelatin extracted for 3 h had different color compared to other gelatins (P<0.05).Secondary structure of gelatin was influenced by extraction time. AIII/A1450 ratio of extracted gelatins was between 0.85-0.86 which confirmed the loss of triple helix in gelatin. Fourier transform infrared (FTIR) spectroscopy indicated that gelatin extracted for 6 h had significantly higher Δν(νI - νII) (114 cm-1) (114) indicating higher denaturation of α-helix chain. Crusian carp skin could serve as a valuable source for production of gelatin. * Corresponding Authors; Email: [e-mail]