Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin

• Published in: Food chemistry 2008-05, Vol.108 (2), p.472-481
• Main Authors: Rahman, Mohammad Shafiur, Al-Saidi, Ghalib Said, Guizani, Nejib
• Format: Article
• Language: English
• Subjects: animal proteins; animal tissue extracts; beef; DSC; fish; fish skin; food processing wastes; gelatin; Glass transition; glass transition temperature; heat transfer; heat treatment; Plasticization; pork; relative humidity; skin; State diagram; Structure; thermal properties; Thunnus albacares; waste utilization
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.10.079

Glass transition and other thermal characteristics of gelatin from different sources were studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial glass transition temperatures of equilibrated gelatin samples at 11.3% relative humidity, determined from reversible heat flow thermogram of MDSC, were 23, 75 and 59°C, respectively, for tuna skin, bovine and porcine gelatin. When gelatin samples were equilibrated at higher relative humidity of 52.9%, glass transition temperature of fish skin and bovine gelatin decreased to −3 and 57°C, respectively. Further increase of equilibration relative humidity to 75.3% showed increased value in the case of tuna skin, whereas bovine and porcine did not show any significant change. DSC and MDSC results indicated that tuna gelatin showed lower glass transition compared to mammalian source gelatin equilibrated at the same constant relative humidity. In general glass transition measured by DSC was found lower than the values measured by MDSC. The results in this study showed that the degree of plasticization varied with the source of gelatin as well as their extraction methods.