Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales

Yıl 2018, Cilt: 35 Sayı: 3, 311 - 317, 15.09.2018

Hülya Kalkan Mehmet Tolga Dinçer

https://doi.org/10.12714/egejfas.2018.35.3.11

Öz

In the current study two different
types of organic acids were used in gelatin extraction. The scales of gilthead
seabream (Sparus aurata) were used as a source of gelatin. Also the
effects on quality and gelling properties of used organic acids were
investigated. Due to the determined gel strength values, high quality gelatins
were produced in both groups with good functional properties. Total yield of
the obtained products was found to be 31.10% (acetic acid), and 31.19%
(propionic acid). According to the results, scale gelatin recovered by using
acetic 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 the
value of propionic was 3.0. Organic acids difference did not effect the colour
of the product, both groups determined colourless and transparent. Result of
the study showed that recovered collogen from gilthead sea bream scales have
the potential to be an alternative source of gelatin with the determined
functional properties.

Anahtar Kelimeler

Fish scales, collagen, gelatin, bloom value, viscosity

Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması

Öz

Yapılan çalışmada jelatin
ekstraksiyonu için iki farklı organic asit kullanılmıştır. Çupra (Sparus
aurata) balıklarının pulları gelatin kaynağı olarak kullanılmıştır.
Kullanılan organik asitlerin kalite ve jelleşme özellikleri üzerine etkileri
incelenmiştir. Üretilen jelatinlerin jel dayanım değerlerine, iyi fonksiyonel
özelliklere sahip ürünler olduğuna ve her iki grupta da yüksek kalitede
jelatinlerin elde edildiği belirtilmiştir. Elde edilen toplam verim sırası ile %31,10
(asetik asit), ve %31,19 (propiyonik asit) olarak tespit edilmiştir. Sonuçlar
doğrultusunda, asetik asit kullanılarak elde edilen jelatinin jelleşme noktası
8,9°C değeri ile endüstri açısından daha uygun olduğu görülmüştür. Köpük oluşum
kabiliyeti değerleri asetik asit uygulaması için 2,8 ve propiyonik asit
uygulama grubu için 3,0 olarak tespit edilmiştir. Farklı organic asit kullanımı
renk değerlerinde bir farka neden olmamış, tüm gruplarda renksiz ve transparan
ürün eldesi görülmüştür.

Anahtar Kelimeler

Balık pulu, kolajen, jelatin, bloom değeri, viskozite

Kaynakça

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