Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 203-209

  Kołodziejska, Ilona ^a   Kaczorowski, Krzysztof ^a   Piotrowska, Barbara ^a   Sadowska, Maria ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Baltic cod; Fish gelatin; Fish skins; Transglutaminase

Indexed keywords

ENZYME; GELATIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WATER;

ANIMAL TISSUE; ARTICLE; ATLANTIC COD; CHEMICAL MODIFICATION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROSS LINKING; EXTRACTION; GEL; HEATING; INCUBATION TIME; MEASUREMENT; MELTING POINT; NONHUMAN; REACTION TIME; ROOM TEMPERATURE; SKIN; SYNTHESIS; TEMPERATURE;

GADUS; GADUS CALLARIAS; GADUS MORHUA;

EID: 1442360981     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.036     Document Type: Article

References (21)

1. Anon. (1978). Meat and meat products - Determination of L(-)hydroxyproline content (reference method). International Standard, ISO 3496(E)
2. AOAC (1990). In K. Helrich (Ed.), Official methods of analysis (15th ed.). Virginia: Association of Official Analytical Chemists, Inc
3. Burjanadze T.V. New analysis of the phylogenetic change of collagen thermostability. Biopolymers. 53:2000;523-528.
4. Choi S.-S, Regenstein J.M. Physicochemical and sensory characteristics of fish gelatin. Journal of Food Science. 65(2):2000;194-199.
5. Fernández-Díaz M.D., Montero P., Gómez- Guillén M.C. 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. Food Chemistry. 74:2001;161-167.
6. Gilsenan P.M., Ross-Murphy S.B. Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids. 14:2000;191-195.
7. Gómez-Guillén M.C., Turnay J., Fernández- Díaz M.D., Ulmo N., Lizarbe M.A., Montero P. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids. 16:2002;25-34.
8. Grossman, S., & Bergman, M. (1992). Process for the production of gelatin from fish skins. US Patent 5,093,474
9. Gudmundsson M., Hafsteinsson H. Gelatin from cod skins as affected by chemical treatments. Journal of Food Science. 62(1):1997;37-39. 47.
10. Holzer, D. (1996). Gelatin production. US Patent 5,484,888
11. Lowry O.H., Rosebrough H.I., Farr A.L., Randall R.I. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry. 193(1):1951;265-275.
12. Montero P., Gómez-Guillén M.C. Extracting conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatin. Journal of Food Science. 65(3):2000;434-438.
13. Nielsen P.M. Reactions and potential industrial applications of transglutaminase. Review of literature and patents. Food Biotechnology. 9(3):1995;119-156.
14. Norland R.E. Fish gelatin. Voight M.N., Botta J.K. Advances in fisheries technology and biotechnology for increased profitability. 1990;325-333 Technomic Publishing Co. Lancaster.
15. Normand V., Muller S., Ravey J.-C., Parker A. Gelation kinetics of gelatin: A master curve and network modeling. Macromolecules. 33:2000;1063-1071.
16. Piez K.A., Gross J. The amino acid composition of some fish collagens: The relation between composition and structure. Journal of Biological Chemistry. 235(4):1960;995-998.
17. Sadowska M., Kolodziejska L., Niecikowska C. Isolation of collagen from the skins of Baltic cod (Gadus morhua). Food Chemistry. 81:2003;257-262.
18. Sarabia A.I., Gómez-Guillén M.C., Montero P. The effect of added salts on the viscoelasic properties of fish skin gelatin. Food Chemistry. 70:2000;71-76.
19. Stainsby G. Gelatin gels. Pearson A.M., Dutson T.R., Bailey A.J. Advances in meat research. Collagen as food. Vol. 4:1987;209-222 Van Nostrand Reinhold Company Inc. New York.
20. Trautman J.C. Effect of temperature and pH on the soluble proteins of ham. Journal of Food Science. 31(3):1966;409-418.
21. Yamaguchi K., Lavéty J., Love R.M. The connective tissues of fish. VIII. Comparative studies on hake cod and catfish collagens. Journal of Food Technology. 11:1976;389-399.