Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Physicochemical Characteristics of Gelatin from Abdominal Skin of Yellowfin Tuna (Thunnus albacares)

황다랑어 복부 껍질로부터 추출한 gelatin의 물리화학적 특성

  • Yoo, Sung-Jae (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Cho, Seung-Mock (Research Division for Food Industry Promotion, Korea Food Research Institute) ;
  • Woo, Jin-Wook (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Sang-Ho (Song-Ho Food Development Co.) ;
  • Byun, Sang-Hun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 유승재 (부경대학교 식품공학과/식품연구소) ;
  • 조승목 (한국식품연구원) ;
  • 우진욱 (부경대학교 식품공학과/식품연구소) ;
  • 김상호 (송호식품개발(주)) ;
  • 변상훈 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (부경대학교 식품공학과/식품연구소) ;
  • 김선봉 (부경대학교 식품공학과/식품연구소)
  • Published : 2008.12.31
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Abstract

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

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