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Title: Characterization of the gelatin of the flying gurnard (Dactylopterus volitans) and its interaction with starch
Authors: Abbey, L. D.
Johnson, P. N. T.
Howell, N. K.
Keywords: Gelatin;Amino acids;Bloom strength;Storage modulus;Starch.;Flying gurnard;Dactylopterus volitans
Issue Date: 2008
Publisher: Academic Journal
Citation: African Journal of Food Science, 2, 131-135
Abstract: Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,) was characterised and its interaction with cassava starch mixtures of different ratio concentrations was investigated by rheology and differential scanning calorimetry (DSC). Protein and moisture were the main proximate composition, whilst glycine was the main amino acid. The gelatin had high bloom (275 g) strength with high imino acids, proline and hydroxyproline, content of 217/1000 residues. Gelation temperatures increased as more starch is used in the mixtures, ranging from 19.0°C for gelatin to starch ratio 4:1 to 70.1°C for mixture 1:4. Inclusion of cassava starch also increased the elastic modulus of the gelatin phase. Therefore, gelatin from flying gurnard skin has a potential to serve as an alternative source of non-bovine or porcine gelatin for food applications
ISSN: 1996-0794
Journal Name: African Journal of Food Science
Appears in Collections:Food Research Institute

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