The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Joanna Tkaczewska, Maciej Wielgosz, Piotr Kulawik and Marzena Zając
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Maciej Wielgosz: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland
Piotr Kulawik: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland
Marzena Zając: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland

Czech Journal of Food Sciences, 2019, vol. 37, issue 4, 246-251

Abstract: The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

Keywords: carp; gelatin; skin; temperature of drying (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:128-2018-cjfs

DOI: 10.17221/128/2018-CJFS

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