Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin

다국어 초록 (Multilingual Abstract)

Chemical properties of fish gelatins differ fromthose of conventional mammalian sources, representing anattractive technological alternative for the food industry.
Ray filleting generates a considerable amount of skin wastethat can be used as a collagen source for gelatin extraction.
Thus, this research evaluated the HCl and CH3COOHeffect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2 M, onextraction yield, molecular weight distribution, and gelstrength (GS) of whiptail stingray (Dasyatis brevis) skingelatins. Results showed differences (P\0.05) betweenacid type and concentration used. CH3COOH (0.15 M)gave the highest extraction yield (7.0% vs. 5.5% at 0.15 MHCl) and GS (653 ± 71 g vs. 619.5 ± 82 g at 0.2 M HCl).
Gelatin electrophoretic profile from CH3COOH revealeda-/b-components and high molecular weight ([200 kDa)polymers. Ray gelatin GS was higher than commercialbovine gelatin, suggesting its possible use for technologicalfood applications.

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