Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

被引:133
作者
Fernández-Díaz, MD [1 ]
Montero, P [1 ]
Gómez-Guillén, MC [1 ]
机构
[1] CSIC, Inst Frio, E-28040 Madrid, Spain
关键词
fish skin gelatin; gel; salt; transglutaminase; glycerol; gel strength viscoelastic properties;
D O I
10.1016/S0308-8146(01)00110-8
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The gel properties of two different kinds of fish gelatins prepared from cod (Gadus morhua) and hake (Merluccius merluccius) and modified by the coenhancers glycerol, salt and microbial transglutaminase, were examined. Gel strength was substantially increased by the addition of coenhancers although results varied, depending on the species. In gelatin from hake (M. merluccius) skin, the highest values were obtained with 10 mg/g of transglutaminase, whereas magnesium sulphate was more effective at both concentrations (0.1 and 0.5 M) in gelatin from cod (G. morhua) skin. Although, in both gelatins, the addition of any ingredient increased the viscosity modulus (G"), the elastic modulus (G') was only increased by the addition of glycerol 15% (w/v) and MgSO4 0.5 M in hake (M. merluccius) gelatins; in cod (G. morhua) it was increased by all ingredients. The gelling and melting points, very important properties in fish gelatin, showed a notable improvement, the behaviour being different, depending on the species. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:161 / 167
页数:7
相关论文
共 16 条
[1]  
[Anonymous], 1987, ADV MEAT RES
[2]  
ASGHAR A, 1982, ADV FOOD RES, V28, P231
[3]   Physicochemical and sensory characteristics of fish gelatin [J].
Choi, SS ;
Regenstein, JM .
JOURNAL OF FOOD SCIENCE, 2000, 65 (02) :194-199
[4]   THERMAL DENATURATION OF COLLAGEN-FIBERS SWOLLEN IN AQUEOUS-SOLUTIONS OF UREA, HEXAMETHYLENETETRAMINE, P-BENZOQUINONE AND TETRA-ALKYLAMMONIUM SALTS [J].
FINCH, A ;
GARDNER, PJ ;
LEDWARD, DA ;
MENASHI, S .
BIOCHIMICA ET BIOPHYSICA ACTA, 1974, 365 (02) :400-404
[5]   Viscoelasticity of thermoreversible gelatin gels from mammalian and piscine collagens [J].
Gilsenan, PM ;
Ross-Murphy, SB .
JOURNAL OF RHEOLOGY, 2000, 44 (04) :871-883
[6]  
GILSENAN PM, 1999, WILEY POLIMER NETWOR, V2, P237
[7]   Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle [J].
Gómez-Guillén, MC ;
Montero, P ;
Hurtado, O ;
Borderías, AJ .
JOURNAL OF FOOD SCIENCE, 2000, 65 (01) :53-60
[8]  
GOMEZGUILLEN MC, 2001, UNPUB FOOD HYDROCOLL
[9]  
HARRINGTON WF, 1961, ADV PROTEIN CHEM, V16, P1
[10]  
Ledward D. A., 1992, Food Science & Technology Today, V6, P236