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Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods

Abstract : The effects of two pretreatments (microwaves or oven-drying) on the dogfish (Squalus acanthias) skin as well as two drying processes (freeze-drying or spray-drying) on the extracted gelatins were studied. Thus six types of gelatins were obtained, three of which were freeze-dried (FG) and the others were spray-dried (SG), from the untreated skin (US), microwaves-pretreated skin (MS) and oven-pretreated skin (OS). The highest yield (8.67%) was obtained for the OSFG, while the lowest one (3.06%) was measured for the OSSG. Interestingly, all gelatins exhibited relatively high protein (84.02-89.53%), and low lipid (0.50-1.71%) and ash (3.05-7.17%) contents. In addition, gelatins were analyzed by the Fourier transform infrared and the spectra displayed important differences in some specific peaks, particularly in the amide I, amide II and amide III. The gelatins extracted from the untreated skin, regardless the drying method, presented the highest foaming capacity. The textural profile analysis showed that USSG was the hardest (213.6 g) and the chewier (23.8 N × mm) gelatin. Moreover, analysis of thermal properties showed that USSG also has the highest glass-transition temperature. The interesting properties of gelatin extracted from dogfish skin encourage their future use as a functional ingredient in industrial food formulations.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02893541
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mercredi 8 juillet 2020 - 13:19:53
Dernière modification le : jeudi 23 juillet 2020 - 11:04:02

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Ali Salem, Nahed Fakhfakh, Mourad Jridi, Ola Abdelhedi, Moncef Nasri, et al.. Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. International Journal of Biological Macromolecules, Elsevier, 2020, 162, pp.1-10. ⟨10.1016/j.ijbiomac.2020.06.033⟩. ⟨hal-02893541⟩

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