Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, India.
Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway.
J Food Sci. 2023 Dec;88(12):5044-5062. doi: 10.1111/1750-3841.16809. Epub 2023 Oct 25.
Surimi industry produces a large quantity of byproducts that are currently being utilized to produce low-value commodities. This study aims to extract gelatin from pink perch skin and bone obtained from the surimi industry using a green single-step extraction method. In addition to using a green solvent, that is, acetic acid, the new method combines the multiple steps of pre-treatment and hydrolysis into one single-step extraction process. Response surface methodology was used to optimize extraction parameters (pH, temperature, and time) to maximize yield and l-hydroxyproline (l-hyp) content. The optimum condition for gelatin extraction was obtained at pH 3, 75°C, and 30 min. At optimum conditions, gelatin yield and l-hyp content were observed to be 16.07% and 41.26 mg g , respectively. The gelatin obtained at optimized condition was further compared with commercial bovine gelatin (BG) in terms of chemical composition and textural, functional, and rheological properties. The results suggested that the optimized pink perch gelatin had higher protein content (92.06%), better gel strength (251.08 g), higher imino acid (18.01%), and improved textural and functional properties than the commercially available BG. The optimized single-step gelatin extraction method from pink perch skin and bones is a promising, rapid, and efficient method for the production of good-quality gelatin, which can be further used for the development of high-value products such as food formulations. PRACTICAL APPLICATION: Fish gelatin is widely used in food product development. Most of the existing methods of the development of high-value product such as gelatin, use multi-step process and harsh mineral acid, therefore, are time-consuming and harmful to the environment. This study provides a green single-step gelatin extraction method that provides an efficient, rapid, and convenient method of gelatin extraction and a sustainable solution for fish industry byproduct utilization. The data obtained with this laboratory-scale study provides a strong basis for scale-up studies.
鱼糜产业会产生大量副产物，目前这些副产物被用于生产低价值商品。本研究旨在利用绿色单步提取法从鱼糜产业中获得的粉红姑鱼皮和鱼骨中提取明胶。除了使用绿色溶剂（即乙酸）外，新方法还将预处理和水解的多个步骤合并为一个单步提取过程。通过响应面法优化提取参数（pH 值、温度和时间），以最大限度地提高产率和 l-羟脯氨酸（l-hyp）含量。明胶提取的最佳条件为 pH 值 3、75°C 和 30 分钟。在最佳条件下，明胶得率和 l-hyp 含量分别为 16.07%和 41.26mg/g。在优化条件下获得的明胶与商业牛明胶（BG）在化学成分以及质构、功能和流变性能方面进行了比较。结果表明，优化后的粉红姑鱼明胶具有较高的蛋白质含量（92.06%）、更好的凝胶强度（251.08g）、更高的亚氨基酸（18.01%）以及改善的质构和功能特性，优于市售 BG。从粉红姑鱼皮和鱼骨中优化的单步明胶提取方法是一种有前途的、快速且高效的生产高质量明胶的方法，可进一步用于开发食品配方等高价值产品。
鱼明胶广泛用于食品产品开发。现有高值产品（如明胶）的开发方法大多采用多步工艺和苛刻的矿物酸，因此耗时且对环境有害。本研究提供了一种绿色的单步明胶提取方法，为明胶提取提供了高效、快速和方便的方法，为鱼类产业副产物的利用提供了可持续的解决方案。该实验室规模研究获得的数据为放大研究提供了坚实的基础。
