Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 128-136

  Yang, Jing Iong ^a   Ho, Hsin Yi ^a   Chu, Yuh Jwo ^a   Chow, Chau Jen ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Antioxidant activity; Cobia; Enzymatic hydrolysis; Retorted skin gelatin hydrolysate; Ultrafiltration

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALKALI; AMINO ACID; BROMELAIN; GELATIN; LINOLEIC ACID; PANCREATIN; PAPAIN; SCAVENGER; TRYPSIN;

ANTIOXIDANT ACTIVITY; ARTICLE; EXTRACTION; FILTER; FISH; LIPID PEROXIDATION; MOLECULAR WEIGHT; NONHUMAN; POROSITY; ULTRAFILTRATION;

RACHYCENTRON CANADUM;

EID: 41549092595     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.072     Document Type: Article

References (28)

1. AOAC. (1997). Official method of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
2. Cheow C.S., Norizah M.S., Kyaw Z.Y., and Howell N.K. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chemistry 101 1 (2007) 386-391
3. Cho S.M., Gu Y.S., and Kim S.B. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids 19 (2005) 221-229
4. Cho S.M., Kwak K.S., Park D.C., Gu Y.S., Ji C.L., and Jang D.H. Processing optimization and functional properties of gelatin from shark (Isurus axyrinchus). Food Hydrocolloids 18 (2004) 573-579
5. Chow, C. J. (2004). Unpublished data from a report titled "Utilization and development of by-products of cobia (Rachycentron canadum) cultivated in offshore cages (III)" to the National Science Council, Taiwan.
6. Craig S.R., Schwarz M.H., and McLean E. Juvenile cobia (Rachycentron canadum) can utilize a wide range of protein and lipid levels without impacts on production characteristics. Aquaculture 261 1 (2006) 384-391
7. Fersht A. Enzyme structure and mechanism. pp. 1-46 (1984), W.H. Freeman and Company, New York
8. Franks J.S., Warren J.R., and Buchanan M.V. Age and growth of cobia, Rachycentron canadum, from the northeastern Gulf of Mexico. Fishery Bulletin 97 (1999) 459-471
9. Gudmundsson M., and Hafsteinsson H. Gelatin from cod skins as affected by chemical treatment. Journal Food Science 62 (1997) 37-47
10. Jamilah B., and Harvinder K.G. Properties of gelatins from skins of fish-Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry 77 (2002) 81-84
11. Jao C.L., and Ko W.C. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fisheries Science 68 (2002) 430-435
12. Jeon Y.J., Byun H.G., and Kim S.K. Improvement of functional properties of cod frame protein hydrolysates using ultrafiltration membranes. Process Biochemistry 35 (1999) 471-478
13. Kim S.K., Kim Y.T., Byun H.G., Nam K.S., Joo D.S., and Shahidi F. Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin. Journal of Agricultural and Food Chemistry 49 (2001) 1984-1989
14. Liao I.C., Huang T.S., Tsai W.S., Chang S.L., Hsueh C.M., and Leaño E.M. Cobia culture in Taiwan: current status and problems. Aquaculture 237 (2004) 155-165
15. Lowry O.H., Rosebrough N.J., Farr A.L., and Randall R.J. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193 (1951) 265-267
16. Mendis E., Rajapakse N., Byun H.G., and Kim S.K. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sciences 77 (2005) 2166-2178
17. Mendis E., Rajapakse N., and Kim S.K. Antioxidant properties of a radical scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry 53 (2005) 581-587
18. Mitsuda H., Yasumoto K., and Iwami K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo To Shokuryo 19 (1966) 210-214
19. Montero P., Gómez-Guillén M.C., and Borderías A.J. Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.). Food Chemistry 65 (1999) 55-59
20. Nagai T., and Suzuki N. Isolation of collagen from fish waste material-skin, bone and fins. Food Chemistry 68 (2000) 277-281
21. Osborne R., Voigt M.N., and Hall D.E. Utilization of lumpfish (Cyclopterus lumpus) carcasses for the production of gelatin. In: Voigt M.N., and Botta J.R. (Eds). Advances in fisheries technology and biotechnology for increased profitability (1990), Technomic Publishing Company, Lancaster, PA 143-155
22. Sarabia A.I., Gómez-Guillén M.C., and Montero P. The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chemistry 70 (2000) 71-76
23. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
24. Stainsby G. Gelatin gels. In: Pearson A.M., Dutson T.R., and Bailey A.J. (Eds). Advances in meat research. Collagen as a food Vol. 4 (1987), Van Nostrand Reinhold Co. Inc, New York 209-222
25. Wu H.C., Chen H.M., and Shiau C.Y. Free amino acids and peptides as related to antioxidant properties protein hydrolysates of mackerel (Scomber austriasicus). Food Research International 36 (2003) 949-957
26. Yoshimura K., Terashima M., Hozan D., and Shirai K. Preparation and dynamic viscoelasticity characterization of alkali-solubilized collagen from shark skin. Journal of Agricultural and Food Chemistry 48 (2000) 685-690
27. Zhou P., Mulvaney S.J., and Regenstein J.M. Properties of Alaska Pollock skin gelatin: A comparison with Tilapia and pork skin gelatins. Journal of Food Science 71 (2006) 313-321
28. Zhou P., and Regenstein J.M. Optimization of extraction conditions for Pollock skin gelatin. Journal of Food Science 69 (2004) 393-398