Document Detail


Effect of EDTA, HCl, and citric acid on Ca salt removal from Asian (silver) carp scales prior to gelatin extraction.
MedLine Citation:
PMID:  19723178     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Pretreatments with different chemicals at different concentrations to remove Ca compounds were studied to determine their effects on gelatin extraction from silver carp (Hypophthalmichthys molitrix) scales. During Ca removal with HCl, citric acid, and EDTA, all 3 chemicals were able to decalcify (>90%) scales; however, protein losses with EDTA were lower than with HCl and citric acid (P < 0.05), and protein losses with citric acid were lower than with HCl (P < 0.05). Ca removal with HCl yielded a solution where 4% to 5% of the protein was Hyp, with estimated gelatin losses from 0.9% to 2.5%. After 0.20 mol/L HCl was used for Ca removal, the extracted gelatin solution was 15.4% of the initial scales weight and gave a gel strength of 128 g. After using 1.2 g/L citric acid for Ca removal, the extracted gelatin solution was only 9% of the scales and the gel strength was 97 g. Using 0.20 mol/L EDTA for Ca removal gave a yield of 22% and a gel strength of 152 g. These data suggest that EDTA at 0.20 mol/L provides the best Ca removal with minimal collagen/gelatin removal (estimated gelatin loss was less than 0.013%) during the Ca removal step, and subsequently gave a high gelatin yield and gel strength. Fish gelatin has generally been extracted from fish skins and occasionally fish bones. This article focuses on removing the Ca compounds in fish scales and then producing fish gelatin with a good gel strength and yield. With further studies, this study may help the fish industry to have a new source of fish gelatin for food and pharmaceutical applications.
Authors:
Yan Wang; Joe M Regenstein
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2010-01-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C426-31     Citation Subset:  IM    
Affiliation:
Research Center for Quality Supervision and Testing of Foods and Cosmetics, China National Center for Food Quality Supervision and Testing, Shanghai Inst. of Quality Inspection and Technical Research, Shanghai, China.
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MeSH Terms
Descriptor/Qualifier:
Algorithms
Animals
Calcium / chemistry*
Carps*
Chelating Agents / chemistry*
Citric Acid / chemistry
Edetic Acid / chemistry
Food Contamination / prevention & control
Food Handling / methods
Gelatin / analysis,  isolation & purification*
Gels / chemistry
Hydrochloric Acid / chemistry
Hydroxyproline / analysis
Salts / chemistry
Skin / chemistry*
Titrimetry
Chemical
Reg. No./Substance:
0/Chelating Agents; 0/Gels; 0/Salts; 51-35-4/Hydroxyproline; 60-00-4/Edetic Acid; 7440-70-2/Calcium; 7647-01-0/Hydrochloric Acid; 77-92-9/Citric Acid; 9000-70-8/Gelatin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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