Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)


Sezer P., OKUR İ. , Oztop M. H. , ALPAS H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.55, ss.1468-1476, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 55 Konu: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/ijfs.14487
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1468-1476

Özet

In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication separately and gelled afterwards. The physicochemical measurements based on gel strength, turbidity and rheology experiments showed that HHP treatment on fish and bovine gelatin stabilized the gelatin network by organising the structure and reducing the free volume. Both processing methods (HHP and US) increased the gel strength significantly (P < 0.05) compared with non-treated samples. Fourier-transform infrared spectroscopy (FTIR) results indicated that conformations of amino acids changed after the treatments. Furthermore, US treatment was shown to destroy the gelatin network, change the gelation mechanism and decreased the degree of aggregation. Both treatments improved the gel characteristics as gel strength, gelling and melting temperatures of the fish gelatin. At the end, the best combination for fish gelatin among HHP and US treatments was found as 400 MPa-10 degrees C-15 min pressurisation.