Screening of factors influencing the extraction of gelatin from the skin of cuttlefish using supersaturated design

Food and Bioproducts Processing

Volumn 94, Issue , 2015, Pages 525-535

  Jridi, Mourad ^a   Lassoued, Imen ^a   Kammoun, Amel ^a   Nasri, Rim ^a   Chaâbouni, Moncef ^a   Nasri, Moncef ^a   Souissi, Nabil ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

Application; Cuttlefish skin; Functional properties; Gelatin extraction process; Supersaturated design; Textural properties

Indexed keywords

ACETIC ACID; AMINO ACIDS; APPLICATIONS; EMULSIFICATION; FRUIT JUICES; MAMMALS; MOLLUSCS; PH; SHELLFISH; SODIUM HYDROXIDE;

EXTRACTION PROCESS; FUNCTIONAL PROPERTIES; NUTRITIONAL VALUE; OPTIMAL CONDITIONS; SEPIA OFFICINALIS; SUPERSATURATED DESIGNS; TEXTURAL PROPERTIES; THERMAL TREATMENT TEMPERATURE;

EXTRACTION;

BOVINAE; MALUS X DOMESTICA; SEPIA OFFICINALIS; SEPIIDAE;

EID: 84927581153     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2014.07.010     Document Type: Article

References (45)

1. A. Alemán, B. Giménez, P. Montero, and M.C. Gómez-Guillén Antioxidant activity of several marine skin gelatins LWT - Food Sci. Technol. 44 2011 407 413
2. AOAC Official Methods of Analysis 17th ed. 2000 Association of Official Analytical Chemists Washington, DC
3. J.A. Arnesen, and A. Gildberg Extraction and characterisation of gelatin from Atlantic salmon (Salmo salar) skin Bioresour. Technol. 98 2007 53 57
4. S.D. Beattie, D.K.H. Fong, and D.K.J. Lin A two-stage Bayesian model selection strategy for supersaturated designs Technometrics 44 2002 55 63
5. S. Benjakul, K. Oungbho, W. Visessanguan, Y. Thiansilakul, and S. Roytrakul Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus Food Chem. 116 2009 445 451
6. M.M. Bradford A rapid and sensitive assay of protein utilizing the principle of dye binding Anal. Biochem. 772 1976 248 264
7. BSI (British Standards Institution) Methods for Sampling and Testing Gelatin (Physical and Chemical Methods) 1975 BSI London, United Kingdom
8. R. Cela, M. Claeys-Bruno, and R. Phan-Tan-Luu Screening strategies S.D. Brown, R. Tauler, B. Walczak, Comprehensive Chemometrics 2009 251 300 Amsterdam
9. S. Chatterjee, S. Chatterjee, B.P. Chatterjee, and A.K. Guha Clarification of fruit juice with chitosan Process Biochem. 39 2004 2229 2232
10. C.S. Cheow, M.S. Norizah, Z.Y. Kyaw, and N.K. Howell Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma) Food Chem. 101 2007 386 391
11. S.M. Cho, K.S. Kwak, D.C. Park, Y.S. Gu, C.I. Ji, D.H. Jang, Y.B. Lee, and S.B. Kim Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) Food Hydrocoll. 18 2004 573 579
12. M. Claeys-Bruno, M. Dobrijevic, R. Phan-Tan-Luu, and M. Sergent A new class of supersaturated design: application to a sensitivity study of a photochemical model Chemom. Intell. Lab. Syst. 95 2009 86 93
13. S. Damodaran Protein-stabilized foams and emulsions S. Damodaran, A. Paraf, Food Proteins and their Applications 1997 Marcel Dekker New York 57 110
14. B. Dejaegher, and Y. Vander Heyden Supersaturated designs: set-ups, data interpretation, and analytical application Anal. Bioanal. Chem. 390 2008 1227 1240
15. M.D. Fernandez-Diaz, P. Montero, and M.C. Gomez-Guillen 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 Chem. 74 2001 161 167
16. M.C. Gòmez-guillen, J. Turnay, M.D. Fernandez-Diaz, N. Ulmo, M.A. Lizarbe, and P. Montero Structural and physical properties of gelatin extracted from different marine species: a comparative study Food Hydrocoll. 16 2002 25 34
17. M. Gudmundsson Rheological properties of fish gelatins J. Food Sci. 67 2002 2172 2176
18. Holzer D. 1996. Gelatin production, US Patent, 5:484-888.
19. K. Jellouli, R. Balti, A. Bougatef, N. Hmidet, A. Barkia, and M. Nasri Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus) LWT - Food Sci. Technol. 44 2011 1965 1970
20. F.A. Johnston-Banks Gelatin P. Harris, Food Gels 1990 Elsevier Applied Science Publishers London 233 289
21. A. Jongjareonrak, S. Benjakul, W. Visessanguan, and M. Tanaka Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper Eur. Food Res. Technol. 222 2006 229 230
22. M. Jridi, R. Nasri, I. Lassoued, N. Souissi, A. Mbarek, A. Barkia, and M. Nasri Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin Food Res. Int. 54 2013 1680 1687
23. A.A. Karim, and R. Bhat Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins Food Hydrocoll. 23 2009 563 576
24. P. Kittiphattanabawon, S. Benjakul, W. Visessanguan, and F. Shahidi Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions Food Hydrocoll. 24 2010 164 171
25. B.P. Klein, and A.K. Perry Ascorbic-acid and vitamin-A activity in selected vegetables from different geographical areas of the United States J. Food Sci. 47 1982 941 945
26. N. Ktari, I. Bkhairia, M. Jridi, I. Hamza, R. Ben Salah, and M. Nasri Digestive acid protease from zebra blenny (Salaria basilisca): characteristics and application in gelatin extraction Food Res. Int. 57 2014 218 224
27. U.K. Laemmli Cleavage of structural proteins during the assembly of head of bacteriophage T4 Nature 227 1970 680 685
28. X. Lu, and X. Wu A strategy of searching active factors in supersaturated screening experiments J. Qual. Technol. 36 2004 392 429
29. D. Mathieu, and R. Phan-Tan-Luu Planification d'expériences en formulation: criblage, Techniques de l'ingénieur 2001 J2 J240
30. J.H. Muyonga, C.G.B. Cole, and K.G. Duodu Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin Food Hydrocoll. 18 2004 581 592
31. S. Nalinanon, S. Benjakul, W. Visessanguan, and H. Kishimura Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor Food Hydrocoll. 22 2008 615 622
32. K.N. Pearce, and J.E. Kinsella Emulsifying properties of proteins: evaluation of a turbidimetric technique J. Agric. Food Chem. 26 1978 716 723
33. J. Poppe Gelatin A. Imeson, Thickening and Gelling Agents for Food 1997 Blackie Academic and Professional London 98 123
34. F. Rais, A. Kamoun, M. Chaâbouni, M. Claeys-Bruno, R. Phan-Tan-Luu, and M. Sergent Supersaturated design for screening factors influencing the preparation of sulphated amides of olive pomace oil fatty acids Chemom. Intell. Lab. Syst. 99 2009 71 78
35. G.R. Sanderson Gellan gum P. Harris, Food Gels 1990 Elsevier Applied Science New York 201 232
36. F. Shahidi Protein Concentrates from Underutilized Aquatic Species. Food Flavors: Generation. Analysis and Process Influence 1995 ESBV 1141 1151
37. K. Tsumura, T. Saito, K. Tsuge, H. Ashida, W. Kugimiya, and K. Inouye Functional properties of soy protein hydrolysates obtained by selective proteolysis LWT - Food Sci. Technol. 38 2005 255 261
38. M.H. Uriarte-Montoya, J.L. Arias-Moscoso, M. Plascencia-Jatomea, H. Santacruz-Ortega, O. Rouzaud-Sández, and J.L. Cardenas-Lopez Jumbo squid (Dosidicus gigas) mantle collagen: extraction, characterization, and potential application in the preparation of chitosan-collagen biofilms Bioresour. Technol. 101 2010 4212 4219
39. M.H. Uriarte-Montoya, H. Santacruz-Ortega, F.J. Cinco-Moroyoqui, O. Rouzaud-Sández, and M. Plascencia-Jatomea Giant squid skin gelatin: chemical composition and biophysical characterization Food Res. Int. 44 2011 3243 3249
40. USDA Nutrition Database for Standard Reference 2002 United States Department of Agriculture Washington
41. C. Van der Ven, H. Gruppen, D.B.A. de Bont, and A.G.J. Voragen Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates J. Agric. Food Chem. 50 2002 2938 2946
42. L. Wang, X.X. An, F.M. Yang, Z.H. Xin, L.Y. Zhao, and Q.H. Hu Isolation and characterisation of collagens from the skin, scale and bone of deep-sea redfish (Sebastes mentella) Food Chem. 108 2008 616 623
43. D.W.S. Wong Mechanism and Theory in Food Chemistry 1989 AVI Book New York
44. J.F. Zayas Solubility of proteins Functionality of Proteins in Food 1997 Springer-Verlag Berlin 6 22
45. P. Zhou, and J.M. Regenstein Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements J. Food Sci. 72 2007 196 201