Properties of gelatin extracted from snakehead fish (<i>Chitala striata)</i> by-products at various temperatures and times

TRUC, Tran Thanh; THOM, Nguyen Van; HA, Nguyen Thi Nhu; THUAN, Nguyen Huynh Dinh; THUY, Le Thi Minh

doi:10.1590/fst.79922

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.79922 copy

Properties of gelatin extracted from snakehead fish (Chitala striata) by-products at various temperatures and times

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to identify the properties of gelatin extracted from snakehead fish (Channa striata) by-products, including scale and a mixture of skin and scale. The gelatin extraction yield from fish scales was lower than that from fish skin and scales. Both gelatins showed similar gel strength (248 g in the mixture of fish skin and scale and 245 g in fish scale gelatin), while the viscosity and color of samples from fish skin and scale were better than those of fish scale samples extracted at 80 °C for 1 h. SDS-PAGE profile of fish scale protein degradation correlated with the increasing wavelength in amide I and III. Thus, a mixture of skin and scale can be used as a raw material in gelatin production.

Keywords:
gelatin; snakehead fish; scale; the mixture of skin and scale

Temperature (°C)	Time (h)	Fish scale	Fish skin and scale mixture
60	1	2.12 ± 0.240^a	12.1 ± 0.243^a
60	2	2.62 ± 0.213^a	12.6 ± 0.111^a
60	3	3.51 ± 0.032^b	13.5 ± 0.031^b
70	1	7.02 ± 0.035^c	16.2 ± 0.314^c
70	2	7.15 ± 0.032^c	17.1 ± 0.042^d
70	3	8.09 ± 0.350^e	18.1 ± 0.122^e
80	1	7.84 ± 0.584^d	17.8 ± 0.281^de
80	2	9.34 ± 0.462^f	19.3 ± 0.412^f
80	3	11.1 ± 0.352^g	21.1 ± 0.247^g
90	1	8.22 ± 0.362^e	22.2 ± 0.160^h
90	2	12.6 ± 0.402^h	22.9 ± 0.231^h
90	3	14.3 ± 0.310ⁱ	24.3 ± 0.340^j

Temperature (°C)	Time (h)	Fish scale	Fish skin and scale mixture
60	1	137 ± 3.76^c	147 ± 2.76^bc
60	2	129 ± 6.47^bc	159 ± 6.47^c
60	3	125 ± 4.10^b	146 ± 2.20^b
70	1	234 ± 3.40^hi	239 ± 3.40^gh
70	2	230 ± 4.88^h	233 ± 4.37^g
70	3	179 ± 3.74^f	178 ± 3.92^d
80	1	245 ± 1.33ⁱ	248 ± 6.08^h
80	2	218 ± 1.70^g	220 ± 3.22^f
80	3	174 ± 2.51^e	176 ± 3.55^d
90	1	180 ± 5.72^f	196 ± 4.12^e
90	2	166 ± 2.14^d	165 ± 2.14^e
90	3	108 ± 9.21^a	123 ± 2.40^a

Temperature (°C)	Time (h)	Fish scale	Fish skin and scale mixture
60	1	7.03 ± 0.032^bc	7.05 ± 0.042^c
60	2	6.80 ± 0.057^b	6.83 ± 0.076^b
60	3	6.45 ± 0.350^a	6.35 ± 0.050^a
70	1	9.01 ± 0.359^d	10.3 ± 0.095ⁱ
70	2	8.72 ± 0.465^cd	9.01 ± 0.359^gh
70	3	7.01 ± 0.186^bc	8.73 ± 0.176^fg
80	1	9.78 ± 0.189^g	11.8 ± 0.304^k
80	2	9.32 ± 0.076^f	9.32 ± 0.076^h
80	3	8.73 ± 0.176^cd	8.30 ± 0.333^ef
90	1	9.17 ± 0.202^e	9.07 ± 0.126^gh
90	2	8.38 ± 0.225^c	8.18 ± 0.202^e
90	3	7.75 ± 0.726^e	7.85 ± 0.278^d

Temperature (°C)	Time (h)	L*	a*
Gelatin from scale
60	1	83.1 ± 0.935ⁱ	2.85 ± 0.286^ab	22.8 ± 0.560^a				23.9 ± 0.874^a
60	2	80.5 ± 0.501^gh	3.15 ± 0.275^bc	23.9 ± 0.739^bcd				26.1 ± 0.436^bc
60	3	78.4 ± 0.621^ef	2.85 ± 0.162^ab	23.5 ± 0.696^abc				26.8 ± 0.503^cd
70	1	84.1 ± 0.523ⁱ	2.91 ± 0.010^ab	23.4 ± 0.538^ab				24.0 ± 0.520^a
70	2	79.5 ± 1.329^fg	2.57 ± 0.199^a	23.5 ± 0.685^abc				26.2 ± 1.01^bc
70	3	76.1 ± 0.489^d	2.76 ± 0.215^ab	24.4 ± 0.561^bcd				28.9 ± 0.755^fg
80	1	83.8 ± 0.308ⁱ	3.44 ± 0.191^cd	24.7 ± 0.220^d				25.4 ± 0.231^b
80	2	81.2 ± 0.762^h	2.77 ± 0.126^ab	26.0 ± 0.390^e				27.6 ± 0.416^de
80	3	77.9 ± 0.806^e	3.53 ± 0.127^d	24.5 ± 0.499^cd				28.0 ± 0.896^ef
90	1	78.6 ± 0.761^ef	3.63 ± 0.060^d			27.0 ± 0.666^e		29.7 ± 0.252^g
90	2	74.1 ± 0.393^c	4.76 ± 0.131^f		30.0 ± 0.711^f			34.8 ± 0.404ⁱ
90	3	72.7 ± 0.619^b	4.50 ± 0.137^f	30.1 ± 0.775^f				36.0 ± 0.808^j
Temperature (°C)	Time (h)	L*	a*	b*			∆E
Gelatin from the mixture of skin and scale
60	1	84.8 ± 0.620^g	2.86 ± 0.265^de	21.8 ± 0.586^d			22.3 ± 0.306^c
60	2	80.7 ± 0.787^f	3.08 ± 0.181^ef	23.2 ± 0.375^ef			25.4 ± 0.696^de
60	3	78.3 ± 0.506^e	2.85 ± 0.148^de	22.5 ± 0.542^de			26.1 ± 0.711^ef
70	1	83.7 ± 0.492^g	1.90 ± 0.015^b	16.8 ± 0.336^a			18.3 ± 0.079^a
70	2	81.9 ± 0.078^f	1.33 ± 0.203^a	16.4 ± 0.381^a			20.8 ± 0.223^b
70	3	76.2 ± 0.682^d	1.10 ± 0.059^a	16.4 ± 0.441^a			22.9 ± 0.498^c
80	1	84.0 ± 0.310^g	3.30 ± 0.107^fg	24.3 ± 0.734^g			24.9 ± 0.549^d
80	2	81.6 ± 0.248^f	2.77 ± 0.076^cd	25.7 ± 0.436^h			27.1 ± 0.393^fg
80	3	78.2 ± 1.448^e	3.43 ± 0.068^g	24.1 ± 0.549^g			27.5 ± 1.069^g
90	1	75.1 ± 0.329^c	4.65 ± 0.050^j	29.4 ± 0.682^j			33.7 ± 0.641^k
90	2	73.7 ± 0.195^b	4.29 ± 0.308ⁱ	27.3 ± 0.965ⁱ			32.8 ± 0.613^jk
90	3	72.1 ± 0.654^a	4.50 ± 0.200^ij	24.6 ± 0.454^g			31.8 ± 0.539^j

Amino acid	Amino acid content (residues/1000 residues)
Amino acid	Fish scale gelatin	The mixture of skin and scale
Aspartic acid	54	50
Threonine	20	21
Serine	38	36
Glutamic acid	74	75
Glycine	305	311
Alanine	89	91
Valine	25	23
Cystein	2	2
Methionine	13	12
Tryptophan	0	0
Isoleucine	10	9
Leucine	28	25
Tyrosine	5	4
Phenylalanine	19	17
Hydrolysine	6	6
Lysine	32	31
Histidine	6	6
Arginine	55	56
Hydroxyproline	93	95
Proline	126	130
Imino acid (Proline and Hydroxyproline)	219	225

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[1] *Corresponding author: ltmthuy@ctu.edu.vn