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50 2011

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2011

Physicochemical and functional properties of gelatin from tuna (Thunnus thynnus) head bones
Journal of Food and Nutrition Research, 50, 2011, č. 3, s. 150-159

Ali Bougatef, Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra Km 4, B. P. 1173-3038, Sfax, Tunisia. Tel.: 216 74-274-088, fax: 216 74-275-595, e-mail:

Súhrn: Extraction, characteristics and some functional properties of gelatin from tuna (Thunnus thynnus) head bones, obtained by hydrolysing tuna heads with an alkaline protease, were investigated. The bones were desalted using 0.4 mol•l-1 HCl and soaked for 30 min in 9 g•l-1 Ca(OH)2. The extraction conditions for the gelatin were 75 °C, pH 4.0 for 4 h. Yield calculated based on dry weight of tuna head bones was 18.1% ± 0.8%. The gelatin from tuna head bones (THBG) had 88.3% ± 1.2% protein and 1.1% ± 0.9% lipid. The gel strength of the gelatin gel from tuna head bones was 109 g ± 1.8 g. THBG had a lower emulsifying activity index and stability than that of a commercial halal bovine gelatin (HBG) (p < 0.05). THBG showed poorer foaming properties than HBG. Fat-binding capacity of THBG was slightly lower than that of HBG, but water-holding capacity was higher with THBG.

Kľúčové slová: gelatin; tuna head bones; halal bovine gelatin; gel strength; emulsification; foaming; fat-binding; water holding capacity

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