Properties study of fish collagen and gelatin blend for high-temperature food applications
Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accu...
Saved in:
Main Author: | |
---|---|
Other Authors: | |
Format: | Thesis-Master by Research |
Language: | English |
Published: |
Nanyang Technological University
2022
|
Subjects: | |
Online Access: | https://hdl.handle.net/10356/163018 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Nanyang Technological University |
Language: | English |
id |
sg-ntu-dr.10356-163018 |
---|---|
record_format |
dspace |
spelling |
sg-ntu-dr.10356-1630182022-12-07T06:25:18Z Properties study of fish collagen and gelatin blend for high-temperature food applications Chay, Jie Cheng Tan Lay Poh School of Materials Science and Engineering LPTan@ntu.edu.sg Engineering::Materials Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accumulated in the processing industries. These wastes contain valuable bioresources that can be contributed back to the supply chain for functional food developments. This study adopts the concept of waste valorization to recover collagen-I from Barramundi fish skins. A remarkable collagen yield of 74.57 % was obtained by acetic acid solubilization, with a modest pretreatment concentration responsible for the increased yield. FTIR analysis reveals its intact triple-helical structure, against gelatin from subsequent extraction. At present, sustainable utilization of fish collagen has been limited by its ease of denaturation. Especially in the field of food applications, where extreme heating conditions are often involved. This study may be the first to formulate an edible collagen-based gel, that is stable for boiling at 100 ˚C. MTGase was involved to crosslink collagen with gelatin enzymatically, for increased crosslinking density. Synergistically, the collagen reinforces gelatin gels with excellent chewiness from 5.85 to 36.51 kPa, which is an important texture indicator for meat and fish products. The findings elucidated that textural properties are closely dependent on the collagen helices, rather than the crosslinking density that contributed to enhanced thermal stability. Overall, the blended gel demonstrates improved viability for high-temperature food applications, along with textures useful for functional food developments. Master of Engineering 2022-11-22T04:54:51Z 2022-11-22T04:54:51Z 2022 Thesis-Master by Research Chay, J. C. (2022). Properties study of fish collagen and gelatin blend for high-temperature food applications. Master's thesis, Nanyang Technological University, Singapore. https://hdl.handle.net/10356/163018 https://hdl.handle.net/10356/163018 10.32657/10356/163018 en This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0). application/pdf Nanyang Technological University |
institution |
Nanyang Technological University |
building |
NTU Library |
continent |
Asia |
country |
Singapore Singapore |
content_provider |
NTU Library |
collection |
DR-NTU |
language |
English |
topic |
Engineering::Materials |
spellingShingle |
Engineering::Materials Chay, Jie Cheng Properties study of fish collagen and gelatin blend for high-temperature food applications |
description |
Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accumulated in the processing industries. These wastes contain valuable bioresources that can be contributed back to the supply chain for functional food developments. This study adopts the concept of waste valorization to recover collagen-I from Barramundi fish skins. A remarkable collagen yield of 74.57 % was obtained by acetic acid solubilization, with a modest pretreatment concentration responsible for the increased yield. FTIR analysis reveals its intact triple-helical structure, against gelatin from subsequent extraction. At present, sustainable utilization of fish collagen has been limited by its ease of denaturation. Especially in the field of food applications, where extreme heating conditions are often involved. This study may be the first to formulate an edible collagen-based gel, that is stable for boiling at 100 ˚C. MTGase was involved to crosslink collagen with gelatin enzymatically, for increased crosslinking density. Synergistically, the collagen reinforces gelatin gels with excellent chewiness from 5.85 to 36.51 kPa, which is an important texture indicator for meat and fish products. The findings elucidated that textural properties are closely dependent on the collagen helices, rather than the crosslinking density that contributed to enhanced thermal stability. Overall, the blended gel demonstrates improved viability for high-temperature food applications, along with textures useful for functional food developments. |
author2 |
Tan Lay Poh |
author_facet |
Tan Lay Poh Chay, Jie Cheng |
format |
Thesis-Master by Research |
author |
Chay, Jie Cheng |
author_sort |
Chay, Jie Cheng |
title |
Properties study of fish collagen and gelatin blend for high-temperature food applications |
title_short |
Properties study of fish collagen and gelatin blend for high-temperature food applications |
title_full |
Properties study of fish collagen and gelatin blend for high-temperature food applications |
title_fullStr |
Properties study of fish collagen and gelatin blend for high-temperature food applications |
title_full_unstemmed |
Properties study of fish collagen and gelatin blend for high-temperature food applications |
title_sort |
properties study of fish collagen and gelatin blend for high-temperature food applications |
publisher |
Nanyang Technological University |
publishDate |
2022 |
url |
https://hdl.handle.net/10356/163018 |
_version_ |
1753801113801326592 |