Tuna skin gelatin production: optimization of extraction steps and process scale-up

 

Guardado en:
書目詳細資料
Autores: Montero Barrantes, Manuel, Acosta Montoya, Óscar Gerardo
格式: artículo original
Fecha de Publicación:2020
實物特徵:Advantages of fish gelatin production include reduction of environmental impacts from waste, improved functionality, and fewer socio-cultural constraints. The extraction of gelatin from Yellowfin tuna (Thunnus albacares) skin was optimized using response surface methodology. Conditions for acid pretreatment (acetic acid concentration and treatment time) had a significant effect (p < 0.05) on the response variables skin hydration, gelatin extract, gel strength, and gel pH. Conditions for the extraction step (treatment temperature and treatment time) had a significant effect (p < 0.05) on the response variables gelling temperature, melting temperature, and gel strength. Process conditions affected the gel properties, and some effects were confirmed by evaluating the molecular weight profile of extracted proteins obtained through SDS-PAGE. The feasibility of the general extraction process scale-up was evaluated by comparing process yields and characteristics of gelatins, obtained at laboratory and pilot plant scales (scale-up ratio 80:1).
País:Kérwá
機構:Universidad de Costa Rica
Repositorio:Kérwá
語言:Inglés
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/86124
在線閱讀:https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1801849
https://hdl.handle.net/10669/86124
Palabra clave:Gelatina de pescado
Fish gelatin
Pez marino
Pretratamiento ácido
Proceso de extracción
Propiedades del gel
Tuna skin
Acid pretreatment
Extraction process
Gel properties