Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Journal of Dairy Science

Volumn 100, Issue 5, 2017, Pages 3436-3447

  Pang, Zhihua ^a,b   Deeth, Hilton ^b   Yang, Hongshun ^c   Prakash, Sangeeta ^b   Bansal, Nidhi ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

microstructure; rheology; sensory; tilapia skin gelatin; yogurt

Indexed keywords

GEL; GELATIN; YOGHURT;

ANIMAL; BOVINE; CHEMISTRY; FLOW KINETICS; GEL; MILK; PH; TILAPIA; VISCOSITY;

ANIMALS; CATTLE; GELATIN; GELS; HYDROGEN-ION CONCENTRATION; MILK; RHEOLOGY; TILAPIA; VISCOSITY; YOGURT;

EID: 85015663982     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11881     Document Type: Article

References (41)

1. Adhikari, B., Howes, T., Bhandari, B.R., Truong, V., Stickiness in foods: Mechanisms and test methods—A review. Int. J. Food Prop. 4 (2001), 1–33.
2. Amatayakul, T., Halmos, A., Sherkat, F., Shah, N., Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. Int. Dairy J. 16 (2006), 40–51.
3. Ares, G., Goncalvez, D., Perez, C., Reolon, G., Segura, N., Lema, P., Gambaro, A., Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt. Int. J. Dairy Technol. 60 (2007), 263–269.
4. Arnesen, J.A., Gildberg, A., Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresour. Technol. 98 (2007), 53–57 16410050.
5. Beaulieu, M., Turgeon, S.L., Doublier, J.L., Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium. Int. Dairy J. 11 (2001), 961–967.
6. Bourne, M., Food texture and viscosity: Concept and measurement, 2002, Academic Press, New York, NY.
7. Cavallieri, A.L.F., Cunha, R.L., Cold-set whey protein gels with addition of polysaccharides. Food Biophys. 4 (2009), 94–105.
8. Choi, S.S., Regenstein, J.M., Physicochemical and sensory characteristics of fish gelatin. J. Food Sci. 65 (2000), 194–199.
9. Cooney, M.J., Rosenberg, M., Shoemaker, C.F., Rheological properties of whey-protein concentrate gels. J. Texture Stud. 24 (1993), 325–334.
10. de Jong, S., Klok, H.J., van de Velde, F., The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels. Food Hydrocoll. 23 (2009), 755–764.
11. Djabourov, M., Lechaire, J.P., Gaill, F., Structure and rheology of gelatin and collagen gels. Biorheology 30 (1993), 191–205 8286722.
12. Eastoe, J.E., Leach, A.A., Chemical constitution of gelatin. Ward, A.G., Courts, A., (eds.) The Science and Technology of Gelatin, 1977, Academic Press, New York, NY, 73–107.
13. Fiszman, S.M., Salvador, A., Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels. Z. Lebensm. Unters. F. A. 208 (1999), 100–105.
14. Hassan, A.N., Frank, J.F., Farmer, M.A., Schmidt, K.A., Shalabi, S.I., Formation of yogurt microstructure and three-dimensional visualization as determined by confocal scanning laser microscopy. J. Dairy Sci. 78 (1995), 2629–2636.
15. Hassan, A.N., Ipsen, R., Janzen, T., Qvist, K.B., Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. J. Dairy Sci. 86 (2003), 1632–1638 12778573.
16. Haug, I.J., Draget, K.I., Smidsrod, A., Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocoll. 18 (2004), 203–213.
17. ISO. 2004. BS EN ISO 4120:2004 (Sensory Analysis. Methodology. Triangle Test. British Standards Institute.).
18. Jellouli, K., Balti, R., Bougatef, A., Hmidet, N., Barkia, A., Nasri, M., Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus). Food Sci. Technol. 44 (2011), 1965–1970.
19. Kalab, M., Emmons, D.B., Sargant, A.G., Milk-gel structure. 4. Microstructure of yogurts in relation to presence of thickening agents. J. Dairy Res. 42 (1975), 453–458.
20. Karim, A.A., Bhat, R., Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocoll. 23 (2009), 563–576.
21. Keogh, M., O'Kennedy, B., Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63 (1998), 108–112.
22. Kumar, P., Mishra, H.N., Mango soy fortified set yoghurt: Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chem. 87 (2004), 501–507.
23. Leuenberger, B.H., Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocoll. 5 (1991), 353–361.
24. Loren, N., Langton, M., Hermansson, A.M., Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels. Food Hydrocoll. 13 (1999), 185–198.
25. Lucey, J.A., van Vliet, T., Grolle, K., Geurts, T., Walstra, P., Properties of acid casein gels made by acidification with glucono-delta-lactone. 1. Rheological properties. Int. Dairy J. 7 (1997), 381–388.
26. Mahmoodani, F., Ardekani, V.S., See, S.F., Yusop, S.M., Babji, A.S., Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone. J. Food Sci. Technol. 51 (2014), 3104–3113 26396302.
27. Maquet, J., Theveneau, H., Djabourov, M., Leblond, J., Papon, P., State of water in gelatin solutions and gels—An H-1-NMR investigation. Polymer (Guildf.) 27 (1986), 1103–1110.
28. Marcotte, M., Taherian Hoshahili, A.R., Ramaswamy, H., Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res. Int. 34 (2001), 695–703.
29. Michon, C., Cuvelier, G., Launay, B., Concentration-dependence of the critical viscoelastic properties of gelatin at the gel point. Rheol. Acta 32 (1993), 94–103.
30. Pang, Z., Deeth, H., Prakash, S., Bansal, N., Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. J. Food Eng. 169 (2016), 27–37.
31. Pang, Z., Deeth, H., Sharma, R., Bansal, N., Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocoll. 87 (2015), 501–507.
32. Pang, Z., Deeth, H., Sopade, P., Sharma, R., Bansal, N., Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocoll. 35 (2014), 484–493.
33. Paseephol, T., Small, D.M., Sherkat, F., Rheology and texture of set yogurt as affected by inulin addition. J. Texture Stud. 39 (2008), 617–634.
34. Rahman, M.S., Al-Mahrouqi, A.I., Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int. J. Food Sci. Nutr. 7 (2009), 229–234.
35. Saint-Eve, A., Juteau, A., Atlan, S., Martin, N., Souchon, I., Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. J. Agric. Food Chem. 54 (2006), 3997–4004.
36. Sanchez, C., Zuniga-Lopez, R., Schmitt, C., Despond, S., Hardy, J., Microstructure of acid-induced skim milk-locust bean gum-xanthan gels. Int. Dairy J. 10 (2000), 199–212.
37. Sarabia, A.I., Gómez-Guillén, M.C., Montero, P., The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chem. 70 (2000), 71–76.
38. Teles, C.D., Flores, S.H., The influence of additives on the rheological and sensory properties of nonfat yogurt. Int. J. Dairy Technol. 60 (2007), 270–276.
39. Walkenstrom, P., Hermansson, A.M., Mixed gels of fine-stranded and particulate networks of gelatin and whey proteins. Food Hydrocoll. 8 (1994), 589–607.
40. Walkenstrom, P., Hermansson, A.M., Fine-stranded mixed gels of whey proteins and gelatin. Food Hydrocoll. 10 (1996), 51–62.
41. Zhou, P., Mulvaney, S.J., Regenstein, J.M., Properties of Alaska pollock skin gelatin: A comparison with tilapia and pork skin gelatins. J. Food Sci. 71 (2006), C313–C321.