Gelatin from Milkfish Scales for Food Application

2021 ◽  
Vol 5 (1) ◽  
pp. 47-59
Author(s):  
Mark Yohance Rafael ◽  
◽  
Rosalie Rafael ◽  
Ervee Landingin ◽  
Ronalie Rafael ◽  
...  
Keyword(s):  
Yield Strength ◽  
Physical Properties ◽  
Sensory Evaluation ◽  
Food Industry ◽  
Acidic Ph ◽  
Fish Gelatin ◽  
Fish Processing ◽  
Specific Attribute ◽  
Bovine Gelatin ◽  
By Products

The amount of gelatin used worldwide in the food industry is increasing annually. Recovery of valuable components from fish processing-by products could help solve problems on tons of wastes produced each year and address religious beliefs like Islam and Judaism as well as the fear of mad cow disease. In this study, gelatin was extracted from milkfish scales for food application. The physical properties (yield, strength, color, clarity and pH) of extracted gelatin were studied and compared with commercially-available bovine gelatin. Marshmallows were developed from these gelatin sources. Sensory evaluation was done to determine the appropriateness of the level of a specific attribute and the consumer’s preference using the nine-point hedonic and just about right (JAR) scales. The extracted fish gelatin was comparable to bovine gelatin in terms of strength but they differ in terms of color, clarity and pH. The fish gelatin had a yield of 8.7%, high bloom value of 505g, white appearance and an acidic pH (5.25). The marshmallow developed from fish gelatin is comparable to bovine gelatin in all attributes (color, aroma, texture, taste, sweetness and aftertaste) except for sweetness. Overall, the gelatin extracted from milkfish scales can be used as an alternative to bovine gelatin for food application such as in marshmallow production.

scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

DURIMPHY

Alloy Digest ◽  
2007 ◽  
Vol 56 (2) ◽  
Keyword(s):  
Tensile Strength ◽  
Corrosion Resistance ◽  
Yield Strength ◽  
Physical Properties ◽  
Precipitation Hardening ◽  
Heat Treating ◽  
High Yield ◽  
High Yield Strength ◽  
Precision Alloys ◽  
Very High

Abstract Durimphy is a maraging steel with 1724 MPa (250 ksi) tensile strength and a very high yield strength due to precipitation hardening. This datasheet provides information on composition, physical properties, hardness, and tensile properties. It also includes information on corrosion resistance as well as forming, heat treating, machining, and joining. Filing Code: FE-140. Producer or source: Metalimphy Precision Alloys.

DOGAL LAD

Alloy Digest ◽  
2011 ◽  
Vol 60 (10) ◽  
Keyword(s):  
Yield Strength ◽  
Physical Properties ◽  
Surface Treatment ◽  
Tensile Properties ◽  
High Strength ◽  
Heat Treating ◽  
Minimum Yield

Abstract Dogal 300 LAD, 340 LAD, 380 LAD, 420 LAD, 460 LAD and 500 LAD are high-strength low alloyed steels intended for pressing. The designation in the name is the guaranteed minimum yield strength. Dogal steels can be zinc coated. This datasheet provides information on composition, physical properties, and tensile properties. It also includes information on surface qualities as well as forming, heat treating, joining, and surface treatment. Filing Code: CS-167. Producer or source: SSAB Swedish Steel Inc..

MAGNESIUM MSR-B

Alloy Digest ◽  
1967 ◽  
Vol 16 (6) ◽  
Keyword(s):  
Corrosion Resistance ◽  
Shear Strength ◽  
High Temperature ◽  
Magnesium Alloy ◽  
Yield Strength ◽  
Physical Properties ◽  
Heat Treating ◽  
Temperature Performance ◽  
Cast Magnesium Alloy ◽  
Cast Magnesium

Abstract Magnesium MSR-B is a heat-treatable magnesium alloy with highest yield strength of any cast magnesium alloy up to 480 F. It is pressure tight and weldable by argon-arc. It is recommended for aircraft nose wheels, missile components, transmission cases, etc. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and compressive and shear strength as well as fatigue. It also includes information on low and high temperature performance, and corrosion resistance as well as casting, heat treating, machining, and joining. Filing Code: Mg-63. Producer or source: Magnesium Elektron Ltd.

MAGNESIUM MSR-A

Alloy Digest ◽  
1962 ◽  
Vol 11 (7) ◽  
Keyword(s):  
Compressive Strength ◽  
Corrosion Resistance ◽  
High Temperature ◽  
Magnesium Alloy ◽  
Yield Strength ◽  
Physical Properties ◽  
Heat Treating ◽  
Temperature Performance ◽  
Cast Magnesium Alloy ◽  
Cast Magnesium

Abstract Magnesium MSR-A is a heat-treatable magnesium alloy with highest yield strength of any cast magnesium alloy up to 480 F. It is pressure tight and weldable by argon-arc. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and compressive strength as well as creep and fatigue. It also includes information on high temperature performance and corrosion resistance as well as casting, heat treating, and joining. Filing Code: Mg-52. Producer or source: J. Stone & Company Ltd.

VALLOUREC VM 85 13Cr

Alloy Digest ◽  
2016 ◽  
Vol 65 (4) ◽  
Keyword(s):  
Fracture Toughness ◽  
Corrosion Resistance ◽  
Carbon Steel ◽  
Yield Strength ◽  
Physical Properties ◽  
Tensile Properties ◽  
Alloy Carbon ◽  
Sour Service ◽  
Minimum Yield

Abstract Vallourec VM 85 13Cr (minimum yield strength 85 ksi, or 586 MPa) is a low alloy carbon steel for use in oil country tubular goods as a material suitable for sour service. This datasheet provides information on composition, physical properties, hardness, and tensile properties as well as fracture toughness. It also includes information on corrosion resistance as well as forming. Filing Code: CS-198. Producer or source: Vallourec USA Corporation.

VALLOUREC VM 90 13CR

Alloy Digest ◽  
2016 ◽  
Vol 65 (3) ◽  
Keyword(s):  
Fracture Toughness ◽  
Corrosion Resistance ◽  
Carbon Steel ◽  
Yield Strength ◽  
Physical Properties ◽  
Tensile Properties ◽  
Alloy Carbon ◽  
Sour Service ◽  
Minimum Yield

Abstract Vallourec VM 90 13CR (minimum yield strength 90 ksi, or 620 MPa) is a low alloy carbon steel for use in oil country tubular goods as a material suitable for sour service. This datasheet provides information on composition, physical properties, hardness, and tensile properties as well as fracture toughness. It also includes information on corrosion resistance as well as forming. Filing Code: CS-197. Producer or source: Vallourec USA Corporation.

DOGAL H 700 LAD

Alloy Digest ◽  
2015 ◽  
Vol 64 (3) ◽  
Keyword(s):  
Yield Strength ◽  
Physical Properties ◽  
Tensile Properties ◽  
Rolled Steel ◽  
Bend Strength ◽  
Hot Rolled ◽  
Hot Rolled Steel ◽  
Minimum Yield

Abstract Dogal H 700 LAD is a galvanized hot rolled steel that is microalloyed and can be cold formed. The 700 signifies the minimum yield strength. This datasheet provides information on composition, physical properties, tensile properties. and bend strength. It also includes information on forming. Filing Code: CS-184. Producer or source: SSAB Swedish Steel Inc..

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