Preparation and characterisation of gelatins from the skins of sin croaker ( Johnius dussumieri) and shortfin scad ( Decapterus macrosoma)

• Published in: Food chemistry 2007, Vol.101 (1), p.386-391
• Main Authors: Cheow, C.S., Norizah, M.S., Kyaw, Z.Y., Howell, N.K.
• Format: Article
• Language: English
• Subjects: Amino acid composition; appearance (quality); Bloom strength; color; Decapterus; Decapterus macrosoma; Fish gelatin; fish products; food additives; food processing; gelatin; Johnius dussumieri; marine fish; melting point; Melting temperature; modulus of elasticity; rheological properties; skin; tropical fish; Viscoelasticity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.01.046

Gelatins were prepared from the skins of the tropical fish, sin croaker ( Johnius dussumeiri) and shortfin scad ( Decapterus macrosoma). Visual appearance, colour, pH, bloom strength, viscoelasticity, melting point and amino acid profiles of the fish gelatins were evaluated. Shortfin scad gelatin had higher melting and gelling temperatures than those of sin croaker gelatin. The bloom strengths of gelatins from sin croaker and from shortfin scad were 125 and 177 g, respectively, compared to 240 g for commercial bovine gelatin. The pH values were significantly different between the solutions of the two fish gelatins. The elastic modulus ( G′) of the fish gelatin gels increased by more than 10-fold and the viscous modulus ( G″) of fish gelatin solution increased sixfold after holding at 5 °C for 2 h. These viscoelastic properties of bovine gelatin only increased by less than twice.