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Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma

Year 2025, Volume: 14 Issue: 1, 1 - 1

Ümran Cansu

https://doi.org/10.28948/ngumuh.1494568

Abstract

Balık derisi jelatini; gıda, kozmetik ve sağlık endüstrisinde fonksiyonel bir ürün olarak değerlendirilmektedir. Bu çalışmada; Levrek (Dicentrarchus labrax) derisinden jelatin elde edilmiş ve jel gücü, viskozite gibi kalite parametreleri ve fonksiyonel özellikleri araştırılmıştır. Sonuçlar, levrek derisinden yüksek verimle (%35.15) jelatin üretilebileceğini ve yüksek jel gücü (281 g) ve viskozite (9.64-5.02 cP) değerlerine ulaşılabileceğini göstermiştir. Toz jelatinin yüksek protein (%88.92) oranına sahip olduğu tespit edilmiştir. UV absorpsiyonu ve FTIR spektrumu sonuçları, sekonder yapılarının diğer balık jelatinlerine benzer olduğunu göstermiştir. Ayrıca toz jelatinin su tutma kapasitesi (STK), yağ bağlama kapasitesi (YBK) ve köpük oluşturma kapasitesi (KOK) sırasıyla, %184.80, %269.00 ve %68.30 olarak tespit edilmiştir. Sonuçlar, levrek derisi jelatininin gıda formülasyonlarının doku iyileştirme ve kıvam artırma gibi uygulamaları için alternatif bir kaynak olabileceğini göstermektedir.

Keywords

Levrek derisi jelatin jel gücü tekstür FTIR

References

  • X. Zhao, J. Wu, L. Chen and H. Yang, Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage, Food Chemistry, 293, 418–428, 2019. https://doi.org/10.1016/j.foodchem.2019.05.001
  • T. Wu, M. Ding, C. Shi, Y. Qiao, P. Wang, R. Qiao,... and J. Zhong, Resorbable polymer electrospun nanofbers: History, shapes and application for tissue engineering. Chinese Chemical Letters, 31(3), 617-625, 2020. https://doi.org/10.1016/j.cclet.2019.07.033.
  • L.C. Lv, Q. Y. Huang, W. Ding, X. H. Xiao, H. Y. Zhang and L. X. Xiong, Fish gelatin: The novel potential applications, Journal of Functional Foods, 63, 103581, 2019. https://doi.org/10.1016/j.jff.2019.103581.
  • T. Zhang, R. Sun, M. Ding, L. Li, N. Tao, X. Wang and J. Zhong, Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences, LWT, 125, 109207, 2020. https://doi.org/10.1016/j.lwt.2020.109207.
  • X. Feng, V. K. Ng, M. Mikš-Krajnik and H. Yang, Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage, Food and Bioprocess Technology, 10, 89–102, 2017. DOI 10.1007/s11947-016-1798-7.
  • Ü. Cansu, Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin. Innovative Food Science and Emerging Technologies, 83, 103237, 2023. https://doi.org/10.1016/j.ifset.2022.103237.
  • M. A. Ahmed, H. A. Al-Kahtani, I. Jaswir, H. AbuTarboush and E. A. Ismail, Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles, Saudi Journal of Biological Sciences, 27(6), 1596-1601, 2020. https://doi.org/10.1016/j.sjbs.2020.03.022.
  • S. R. Derkach, N. G. Voron’ko, Y. A. Kuchina and D. S. Kolotova, Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies, Polymers, 12, 3051, 2020. https://doi.org/10.3390/polym12123051.
  • M. Nurilmala, H. H. Hizbullah, E. Karnia, E. Kusumaningtyas and Y. Ochiai, Characterization and antioxidant activity of collagen, gelatin, and the derived peptides from yellowfin tuna (Thunnus albacares) skin, Marine Drugs. 18, 98, 2020. https://doi.org/10.3390/md18020098.
  • P. Kaewruang, S. Benjakul and T. Prodpran. Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures, Food Chemistry, 138(2–3), 1431–1437, 2013. https://doi.org/10.1016/j.foodchem.2012.09.114
  • Q. Ruan, W. Chen, M. Lv, R. Zhang, X. Luo, E. Yu,... and H. Ma, Influences of trypsin pretreatment on the structures, composition, and functional characteristics of skin gelatin of tilapia, grass carp, and sea perch, Marine Drugs, 21(8), 423, 2023. https://doi.org/10.3390/md21080423.
  • Üçyol, N. Gökkuşağı alabalığı (Oncorhynchus mykiss), çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının atıklarından jelatin elde edilebilme kapasitelerinin araştırılması. Yüksek lisans tezi, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü, 2016.
  • S. Sinthusamran, S. Benjakul and H. Kishimura. Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions, Food Chemistry, 152, 276-284, 2014. https://doi.org/10.1007/s12649-016-9817-5.
  • S. Sinthusamran, S. Benjakul and H. Kishimura. Molecular characteristics and properties of gelatin from skin of seabass with different sizes, International Journal of Biological Macromolecules, 73, 146-153, 2015. http://dx.doi.org/10.1016/j.ijbiomac.2014.11.024
  • Ü. Cansu and G. Boran, Kinetic evaluation of gelatin extraction from chicken skin and the effect of some extraction parameters, Journal of Food Process Engineering, 45 (4), Article e13995, 2022 https://doi.org/10.1111/jfpe.13995.
  • AOAC, Official Methods of Analysis. Fifteenth edition. Association of Official Analysis Chemists, Washington, DC, 1990.
  • British Standards Institution (BSI), Methods for sampling and testing gelatin (physical and chemical methods). London: BSI, 1975.
  • Gelatin Manufacturers Institute of America. 2019. GMIA Standard Methods for the Testing of Edible Gelatin, New York, USA (pp. 13–15).
  • M. Bourne, Food texture and viscosity: Concept and measurement, Academic Press, New York, 370 pages, 2002.
  • S. M. Cho, K. S. Kwak, D. C. Park, Y. S. Gu, C. I. Ji and D. H. Jang, Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage, Food Hydrocolloids, 18, 573–579, 2004. https://doi.org/10.1016/j.foodhyd.2003.10.001.
  • R. Duan, J. Zhang, X. Du, X. Yao and K. Konno, Properties of collagen from skin, scale and bone of carp (Cyprinus carpio), Food Chemistry, 112(3), 702-706, 2009. https://doi.org/10.1016/j.foodchem.2008.06.020.
  • Y. Liu, L. Xia, H. Jia, Q. Li, W. Jin, X. Dong and J. Pan, Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures, Journal of the Science of Food and Agriculture, 97(15), 5406-5413, 2017. https://doi.org/10.1002/jsfa.8431.
  • N. M. Sarbon, F. Badii and N. K. Howell, Preparation and characterization of chicken skin gelatin as an alternative to mammalian gelatin, Food Hydrocolloids, 30: 143-151, 2013. https://doi.org/10.1016/j.foodhyd.2012.05.009
  • H. Sun, X. Ge, Y. Lv and A. Wang, Application of accelerated solvent extraction in the analysis of organic contaminants, bioactive and nutritional compounds in food and feed, Journal of Chromatography, 1237, 1–23, 2012. https://doi.org/10.1016/j.chroma.2012.03.003.
  • M. A. Amiza, W. M. Wan Maizatul Shima, I. Nor Hayati and M. Nizaha Juhaida. Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin, International Food Research Journal, 22(1), 213-224, 2015.
  • T. Sae-Leaw and S. Benjakul, Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice, Food Bioscience, 10, 59-68, 2015. https://doi.org/10.1016/j.fbio.2015.02.002.
  • S. F. Rosmawati, Sari and Asnani Syamsuddin, Effect of various extraction times on the physicochemical properties, functional groups, and microstructure of snakehead fish Channa striata skin–scale blended gelatin, Fisheries Science, 89(6), 853-862, 2023. https://doi.org/10.1007/s12562-023-01713-6.
  • V. Renuka, C. N. R. Ravishankar, A. A. Zynudheen, J. Bindu and T. C. Joseph, Characterization of gelatin obtained from unicorn leatherjacket (Aluterus monoceros) and reef cod (Epinephelus diacanthus) skins, LWT, 116, 108586, 2019. https://doi.org/10.1016/j.lwt.2019.108586.
  • B. F. Karim, Ü. Cansu, G. Boran, Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine, Acta Alimentaria, 51(2), 194-203, 2022. https://doi.org/10.1556/066.2021.00228
  • F. Casanova, M. A. Mohammadifar, M. Jahromi, H. O. Petersen, J. J. Sloth, K. L. Eybye,…and F. Jessen, Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin, International Journal of Biological Macromolecules, 156, 918-927, 2020. https://doi.org/10.1016/j.ijbiomac.2020.04.047
  • E. Yu, C. Pan, X, Luo, Q, Ruan, W. Chen, Y. Fang,... and H. Ma, Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods, International Journal of Biological Macromolecules, 248, 125813, 2023. https://doi.org/10.1016/j.ijbiomac.2023.125813.
  • Y. Xin, M. Chai, F. Chen, Y. Hou, S. Lai and H. Yang, Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin, Journal of Food Science, 86(5), 1936-1945, 2021. https://doi.org/10.1111/1750-3841.15700
  • J. Tkaczewska, M. Morawska, P. Kulawik and M. Zając, Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method, Food Hydrocolloids, 81, 169-179, 2018. https://doi.org/10.1016/j.foodhyd.2018.02.048.
  • M. Xu, L. Wei, Y. Xiao, H. Bi, H. Yang and Y. Du, Physicochemical and functional properties of gelatin extracted from Yak skin, International Journal of Biological Macromolecules, 95, 1246-1253, 2017. https://doi.org/10.1016/j.ijbiomac.2016.11.020.
  • Cansu Ü. Tavuk derisinden jelatin ekstraksiyonunda proses koşullarının kinetik ve termodinamik parametrelere etkisi. Doktora tezi, Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, 2019.
  • H. Li, B. L. Liu, L. Z. Gao and H. L. Chen, Studies on bullfrog skin collagen, Food Chemistry, 84(1), 65-69, 2004. https://doi.org/10.1016/S0308-8146(03)00167-5
  • A. Hamzeh, S. Benjakul, T. Sae-Leaw and S. Sinthusamran. Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins. Food Biosci., 26, 96–103, 2018. https://doi.org/10.1016/j.fbio.2018.10.001

Extraction of gelatin from sea bass (Dicentrarchus labrax) skin: an investigation on functional, textural, and spectroscopic properties

Year 2025, Volume: 14 Issue: 1, 1 - 1

Ümran Cansu

https://doi.org/10.28948/ngumuh.1494568

Abstract

Fish skin gelatin is considered a functional product for food, cosmetic, and health industries. In this study, gelatin was obtained from skin of Sea Bass (Dicentrarchus labrax), and its quality parameters such as gels strength and viscosity and functional properties were investigated. The results showed that gelatin could be produced from Sea Bass skin with high yield (35.15%) and achieve high gel strength (281 g) and viscosity (9.64-5.02 cP). It was determined that the powder gelatin had a high protein content (88.92%). The UV absorption and FTIR spectrum results indicated that its secondary structures are similar to other fish gelatins. Moreover, water holding capacity (WHC), fat binding capacity (FBC), and foaming capacity (FC) of the powdered gelatin were determined 184.80%, 269.00% and 68.30%, respectively. The results indicate that sea bass skin gelatin has an alternative source for applications such as texture improvement and consistency enhancement of food formulations.

Keywords

Sea bass skin gelatin gel strength texture FTIR

References

  • X. Zhao, J. Wu, L. Chen and H. Yang, Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage, Food Chemistry, 293, 418–428, 2019. https://doi.org/10.1016/j.foodchem.2019.05.001
  • T. Wu, M. Ding, C. Shi, Y. Qiao, P. Wang, R. Qiao,... and J. Zhong, Resorbable polymer electrospun nanofbers: History, shapes and application for tissue engineering. Chinese Chemical Letters, 31(3), 617-625, 2020. https://doi.org/10.1016/j.cclet.2019.07.033.
  • L.C. Lv, Q. Y. Huang, W. Ding, X. H. Xiao, H. Y. Zhang and L. X. Xiong, Fish gelatin: The novel potential applications, Journal of Functional Foods, 63, 103581, 2019. https://doi.org/10.1016/j.jff.2019.103581.
  • T. Zhang, R. Sun, M. Ding, L. Li, N. Tao, X. Wang and J. Zhong, Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences, LWT, 125, 109207, 2020. https://doi.org/10.1016/j.lwt.2020.109207.
  • X. Feng, V. K. Ng, M. Mikš-Krajnik and H. Yang, Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage, Food and Bioprocess Technology, 10, 89–102, 2017. DOI 10.1007/s11947-016-1798-7.
  • Ü. Cansu, Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin. Innovative Food Science and Emerging Technologies, 83, 103237, 2023. https://doi.org/10.1016/j.ifset.2022.103237.
  • M. A. Ahmed, H. A. Al-Kahtani, I. Jaswir, H. AbuTarboush and E. A. Ismail, Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles, Saudi Journal of Biological Sciences, 27(6), 1596-1601, 2020. https://doi.org/10.1016/j.sjbs.2020.03.022.
  • S. R. Derkach, N. G. Voron’ko, Y. A. Kuchina and D. S. Kolotova, Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies, Polymers, 12, 3051, 2020. https://doi.org/10.3390/polym12123051.
  • M. Nurilmala, H. H. Hizbullah, E. Karnia, E. Kusumaningtyas and Y. Ochiai, Characterization and antioxidant activity of collagen, gelatin, and the derived peptides from yellowfin tuna (Thunnus albacares) skin, Marine Drugs. 18, 98, 2020. https://doi.org/10.3390/md18020098.
  • P. Kaewruang, S. Benjakul and T. Prodpran. Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures, Food Chemistry, 138(2–3), 1431–1437, 2013. https://doi.org/10.1016/j.foodchem.2012.09.114
  • Q. Ruan, W. Chen, M. Lv, R. Zhang, X. Luo, E. Yu,... and H. Ma, Influences of trypsin pretreatment on the structures, composition, and functional characteristics of skin gelatin of tilapia, grass carp, and sea perch, Marine Drugs, 21(8), 423, 2023. https://doi.org/10.3390/md21080423.
  • Üçyol, N. Gökkuşağı alabalığı (Oncorhynchus mykiss), çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının atıklarından jelatin elde edilebilme kapasitelerinin araştırılması. Yüksek lisans tezi, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü, 2016.
  • S. Sinthusamran, S. Benjakul and H. Kishimura. Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions, Food Chemistry, 152, 276-284, 2014. https://doi.org/10.1007/s12649-016-9817-5.
  • S. Sinthusamran, S. Benjakul and H. Kishimura. Molecular characteristics and properties of gelatin from skin of seabass with different sizes, International Journal of Biological Macromolecules, 73, 146-153, 2015. http://dx.doi.org/10.1016/j.ijbiomac.2014.11.024
  • Ü. Cansu and G. Boran, Kinetic evaluation of gelatin extraction from chicken skin and the effect of some extraction parameters, Journal of Food Process Engineering, 45 (4), Article e13995, 2022 https://doi.org/10.1111/jfpe.13995.
  • AOAC, Official Methods of Analysis. Fifteenth edition. Association of Official Analysis Chemists, Washington, DC, 1990.
  • British Standards Institution (BSI), Methods for sampling and testing gelatin (physical and chemical methods). London: BSI, 1975.
  • Gelatin Manufacturers Institute of America. 2019. GMIA Standard Methods for the Testing of Edible Gelatin, New York, USA (pp. 13–15).
  • M. Bourne, Food texture and viscosity: Concept and measurement, Academic Press, New York, 370 pages, 2002.
  • S. M. Cho, K. S. Kwak, D. C. Park, Y. S. Gu, C. I. Ji and D. H. Jang, Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage, Food Hydrocolloids, 18, 573–579, 2004. https://doi.org/10.1016/j.foodhyd.2003.10.001.
  • R. Duan, J. Zhang, X. Du, X. Yao and K. Konno, Properties of collagen from skin, scale and bone of carp (Cyprinus carpio), Food Chemistry, 112(3), 702-706, 2009. https://doi.org/10.1016/j.foodchem.2008.06.020.
  • Y. Liu, L. Xia, H. Jia, Q. Li, W. Jin, X. Dong and J. Pan, Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures, Journal of the Science of Food and Agriculture, 97(15), 5406-5413, 2017. https://doi.org/10.1002/jsfa.8431.
  • N. M. Sarbon, F. Badii and N. K. Howell, Preparation and characterization of chicken skin gelatin as an alternative to mammalian gelatin, Food Hydrocolloids, 30: 143-151, 2013. https://doi.org/10.1016/j.foodhyd.2012.05.009
  • H. Sun, X. Ge, Y. Lv and A. Wang, Application of accelerated solvent extraction in the analysis of organic contaminants, bioactive and nutritional compounds in food and feed, Journal of Chromatography, 1237, 1–23, 2012. https://doi.org/10.1016/j.chroma.2012.03.003.
  • M. A. Amiza, W. M. Wan Maizatul Shima, I. Nor Hayati and M. Nizaha Juhaida. Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin, International Food Research Journal, 22(1), 213-224, 2015.
  • T. Sae-Leaw and S. Benjakul, Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice, Food Bioscience, 10, 59-68, 2015. https://doi.org/10.1016/j.fbio.2015.02.002.
  • S. F. Rosmawati, Sari and Asnani Syamsuddin, Effect of various extraction times on the physicochemical properties, functional groups, and microstructure of snakehead fish Channa striata skin–scale blended gelatin, Fisheries Science, 89(6), 853-862, 2023. https://doi.org/10.1007/s12562-023-01713-6.
  • V. Renuka, C. N. R. Ravishankar, A. A. Zynudheen, J. Bindu and T. C. Joseph, Characterization of gelatin obtained from unicorn leatherjacket (Aluterus monoceros) and reef cod (Epinephelus diacanthus) skins, LWT, 116, 108586, 2019. https://doi.org/10.1016/j.lwt.2019.108586.
  • B. F. Karim, Ü. Cansu, G. Boran, Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine, Acta Alimentaria, 51(2), 194-203, 2022. https://doi.org/10.1556/066.2021.00228
  • F. Casanova, M. A. Mohammadifar, M. Jahromi, H. O. Petersen, J. J. Sloth, K. L. Eybye,…and F. Jessen, Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin, International Journal of Biological Macromolecules, 156, 918-927, 2020. https://doi.org/10.1016/j.ijbiomac.2020.04.047
  • E. Yu, C. Pan, X, Luo, Q, Ruan, W. Chen, Y. Fang,... and H. Ma, Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods, International Journal of Biological Macromolecules, 248, 125813, 2023. https://doi.org/10.1016/j.ijbiomac.2023.125813.
  • Y. Xin, M. Chai, F. Chen, Y. Hou, S. Lai and H. Yang, Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin, Journal of Food Science, 86(5), 1936-1945, 2021. https://doi.org/10.1111/1750-3841.15700
  • J. Tkaczewska, M. Morawska, P. Kulawik and M. Zając, Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method, Food Hydrocolloids, 81, 169-179, 2018. https://doi.org/10.1016/j.foodhyd.2018.02.048.
  • M. Xu, L. Wei, Y. Xiao, H. Bi, H. Yang and Y. Du, Physicochemical and functional properties of gelatin extracted from Yak skin, International Journal of Biological Macromolecules, 95, 1246-1253, 2017. https://doi.org/10.1016/j.ijbiomac.2016.11.020.
  • Cansu Ü. Tavuk derisinden jelatin ekstraksiyonunda proses koşullarının kinetik ve termodinamik parametrelere etkisi. Doktora tezi, Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, 2019.
  • H. Li, B. L. Liu, L. Z. Gao and H. L. Chen, Studies on bullfrog skin collagen, Food Chemistry, 84(1), 65-69, 2004. https://doi.org/10.1016/S0308-8146(03)00167-5
  • A. Hamzeh, S. Benjakul, T. Sae-Leaw and S. Sinthusamran. Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins. Food Biosci., 26, 96–103, 2018. https://doi.org/10.1016/j.fbio.2018.10.001
There are 37 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ümran Cansu 0000-0002-0504-8308

Early Pub Date December 10, 2024
Publication Date
Submission Date June 3, 2024
Acceptance Date October 14, 2024
Published in Issue Year 2025 Volume: 14 Issue: 1

Cite

APA Cansu, Ü. (2024). Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 14(1), 1-1. https://doi.org/10.28948/ngumuh.1494568
AMA Cansu Ü. Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma. NOHU J. Eng. Sci. December 2024;14(1):1-1. doi:10.28948/ngumuh.1494568
Chicago Cansu, Ümran. “Levrek (Dicentrarchus Labrax) Derisinden Jelatin Ekstraksiyonu: Fonksiyonel, tekstürel Ve Spektroskopik özelikler üzerine Bir araştırma”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14, no. 1 (December 2024): 1-1. https://doi.org/10.28948/ngumuh.1494568.
EndNote Cansu Ü (December 1, 2024) Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14 1 1–1.
IEEE Ü. Cansu, “Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma”, NOHU J. Eng. Sci., vol. 14, no. 1, pp. 1–1, 2024, doi: 10.28948/ngumuh.1494568.
ISNAD Cansu, Ümran. “Levrek (Dicentrarchus Labrax) Derisinden Jelatin Ekstraksiyonu: Fonksiyonel, tekstürel Ve Spektroskopik özelikler üzerine Bir araştırma”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14/1 (December 2024), 1-1. https://doi.org/10.28948/ngumuh.1494568.
JAMA Cansu Ü. Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma. NOHU J. Eng. Sci. 2024;14:1–1.
MLA Cansu, Ümran. “Levrek (Dicentrarchus Labrax) Derisinden Jelatin Ekstraksiyonu: Fonksiyonel, tekstürel Ve Spektroskopik özelikler üzerine Bir araştırma”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 14, no. 1, 2024, pp. 1-1, doi:10.28948/ngumuh.1494568.
Vancouver Cansu Ü. Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma. NOHU J. Eng. Sci. 2024;14(1):1-.

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