TY  - JOUR
T1  - Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales
TT  - Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması
AU  - Dinçer, Mehmet Tolga
AU  - Kalkan, Hülya
PY  - 2018
DA  - September
DO  - 10.12714/egejfas.2018.35.3.11
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege University
WT  - DergiPark
SN  - 2148-3140
SP  - 311
EP  - 317
VL  - 35
IS  - 3
LA  - en
AB  - In the current study two differenttypes of organic acids were used in gelatin extraction. The scales of giltheadseabream (Sparus aurata) were used as a source of gelatin. Also theeffects on quality and gelling properties of used organic acids wereinvestigated. Due to the determined gel strength values, high quality gelatinswere produced in both groups with good functional properties. Total yield ofthe obtained products was found to be 31.10% (acetic acid), and 31.19%(propionic acid). According to the results, scale gelatin recovered by usingacetic acid was found more suitable for industry with its 8.9 °C gelling point.Foam formation ability of acetic acid group was determined as 2.8 where thevalue of propionic was 3.0. Organic acids difference did not effect the colourof the product, both groups determined colourless and transparent. Result ofthe study showed that recovered collogen from gilthead sea bream scales havethe potential to be an alternative source of gelatin with the determinedfunctional properties.
KW  - Fish scales
KW  - collagen
KW  - gelatin
KW  - bloom value
KW  - viscosity
N2  - Yapılan çalışmada jelatinekstraksiyonu için iki farklı organic asit kullanılmıştır. Çupra (Sparusaurata) balıklarının pulları gelatin kaynağı olarak kullanılmıştır.Kullanılan organik asitlerin kalite ve jelleşme özellikleri üzerine etkileriincelenmiştir. Üretilen jelatinlerin jel dayanım değerlerine, iyi fonksiyonelözelliklere sahip ürünler olduğuna ve her iki grupta da yüksek kalitedejelatinlerin elde edildiği belirtilmiştir. Elde edilen toplam verim sırası ile %31,10(asetik asit), ve %31,19 (propiyonik asit) olarak tespit edilmiştir. Sonuçlardoğrultusunda, asetik asit kullanılarak elde edilen jelatinin jelleşme noktası8,9°C değeri ile endüstri açısından daha uygun olduğu görülmüştür. Köpük oluşumkabiliyeti değerleri asetik asit uygulaması için 2,8 ve propiyonik asituygulama grubu için 3,0 olarak tespit edilmiştir. Farklı organic asit kullanımırenk değerlerinde bir farka neden olmamış, tüm gruplarda renksiz ve transparanürün eldesi görülmüştür.
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UR  - https://doi.org/10.12714/egejfas.2018.35.3.11
L1  - https://dergipark.org.tr/en/download/article-file/543852
ER  -