Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm2. All samples after 309 kJ/cm2 exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm2 UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin.
AsgharAHenricksonRL (1982) Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems. In: ChihesterCOMarkEMStewardGF (eds) Advances in Food ResearchVol. 28, London: Academic Press, pp. 232–372.
2.
BenjakulSOungbhoKVisessanguanWThiansilakulYRoytrakulS (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chemistry116(2): 445–451.
3.
BesshoMKojimaTOkudaSHaraM (2007) Radiation-induced cross-linking of gelatin by using γ-rays: insoluble gelatin hydrogel formation. Bulletin of the Chemical Society of Japan80(5): 979–985.
4.
BhatRKarimAA (2009) Ultraviolet irradiation improves gel strength of fish gelatin. Food Chemistry113(4): 1160–1164.
5.
BSI (1975) Methods for Sampling and Testing Gelatin (Physical and Chemical Methods), London: British Standard Institution, BSI, BS 757.
6.
BurjandzeTV (2000) New analysis of the phylogenic change of collagen thermostability. Biopolymers53(6): 523–528.
7.
ChoSKwakKSParkDCGuYSJiCIJangDH (2004) Processing optimization and functional properties of gelatin from shark (Isurusoxyrinchus) cartilage. Food Hydrocolloids18(4): 573–579.
8.
ChoSHJahnckeMLChinKBEunJB (2006) The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skins. Food Hydrocolloids20(6): 810–816.
9.
EysturskardJHaugIJUlsetASDragetKI (2009) Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution. Food Hydrocolloids23(8): 2315–2321.
10.
Fisheries Agency (2012) Fisheries production. Fisheries Statistical Yearbook, Taiwan, Kinmen and Matsu Area, Taiwan: Council of Agriculture, Executive Yuang.
GelseKPoschlEAignerT (2003) Collagens-structure, function, and biosynthesis. Advanced Drug Delivery Reviews55(12): 1531–1546.
13.
Grossman S and Bergman M. (1992) Process for the production of gelatin from fish skin. United States Patent No. 5,093,474.
14.
GudmundssonM (2002) Rheological properties of fish gelatins. Journal of Food Science67(6): 2172–2176.
15.
HashimDMChen ManYBNorakashaRShuhaimiMSalmahYSyaharizaZA (2010) Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chemistry118(4): 856–860.
16.
HaugIJDragelKISmidsrodO (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids18(2): 203–213.
17.
Holzer D. (1996). Gelatin production. United States Patent No. 484,888.
18.
JamilahBHarvinderKG (2002) Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry77(1): 81–84.
19.
JellouliKBaltiRBougatefAHmidetNBarkiaANasriM (2011) Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus). LWT-Food Science Technology44(9): 1965–1970.
Johnston-BanksFA (1983) From tannery to table: an account of gelatin production. Journal of the Society of Leather Technologists and Chemists68: 141–145.
22.
JongjareonrakARawdkuenSChaijanMBenjakulSOsakoKTanakaM (2010) Chemical compositions and characterization of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT-Food Science Technology43(1): 161–165.
23.
KarimAABhatR (2008) Gelatin alternatives for the food industry: recent developments, challenges and prospects. Trends in Food Science & Technology19(12): 644–656.
24.
KarimAABhatR (2009) Fish gelatin: properties, challenges, and prospect as an alternative to mammalian gelatins. Food Hydrocolloids23(3): 563–576.
25.
KasankalaLMXueYWeilongYHongSDHeQ (2007) Optimization of gelatin extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresource Technology98(17): 3338–3343.
26.
KimuraSZhuXPMatsuiRShijohMTakamizawaS (1988) Characterization of fish muscle type I collagen. Journal of Food Science53(5): 1315–1318.
27.
KrimmSBandekarJ (1986) Vibrational spectroscopy and conformation of peptides, polypeptides and proteins. Advance in Protein Chemistry38: 181–364.
28.
LedwardDA (1986) Gelation of gelatin. In: MitchellJRLedwardDA (eds) Functional Properties of Food Macromolecules, London: Elsevier Applied Science Publishers, pp. 233–289.
29.
MonteroPGómez-GuillénMC (2000) Extracting conditions for megrim (Lepidorhombusboscii) skin collagen affect functional properties of the resulting gelatin. Journal of Food Science65(3): 434–438.
30.
MutilangiWAMPanyamDKilaraA (1996) Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. Journal of Food Science61(2): 270–274.
31.
MuyongaJHColeCGBDuoduKG (2004) Extraction and physicochemical characterization of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids18(4): 581–592.
32.
PatilRDDalevPGMarkJEVassilevaEFakirovS (2000) Biodegradation of chemically modified gelatin films in lake and river water. Journal of Applied Polymer Science76(1): 29–37.
ShahidiF (1994) Proteins from seafood processing discards. In: SikorskiZESun PanBShahidiF (eds) Seafood Proteins, New York: Chapman and Hall, pp. 171–193.
35.
SteelRGDTorrieJH (1980) Principle and Procedure of Statistics, 2nd ed. New York: McGraw-Hill.
36.
SurewiczWKMantschHH (1988) New insight into protein secondary structure from resolution-enhanced infrared spectra. Biochimica et Biophysica Acta-Protein Structure and Molecular Enzymology952(2): 115–130.
37.
ToshiyukiIHisatoshiKJunzoTWalshDMannS (2003) Physical properties of type I collagen extracted from fish scales of Pagrus major and Oreochromis niloticas. International Journal of Biological Macromolecules32(3): 199–204.
38.
TownsendAANakaiS (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. Journal of Food Science48(2): 588–594.
39.
van der VenCGruppenHde BontDBAVoragenAGJ (2002) Correlations between biochemical characteristics and foam-forming and –stabilizing ability of whey and casein hydrolysates. Journal of Agricultural and Food Chemistry50(10): 2938–2946.
40.
VazCMDe GraafLAReisRLCunhaAM (2003) Effect of crosslinking, thermal treatment and UV irradiation on the mechanical properties and vitro degradation behavior of several natural proteins aimed to be used in the biomedical field. Journal of Material Science: Material in Medicine14(9): 789–796.
41.
WangtueaiSNoomhormA (2009) Processing optimization and characterization of gelatin form lizard fish (Saurida spp.) scales. LWT-Food Science Technology42(4): 825–834.
42.
WardAGCourtsA (1977) The Science and Technology of Gelatin, New York: Academic Press.
43.
WellnerNBeltonPSTathamAS (1996) Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins. Biochemical Journal31(Pt 3): 741–747.
44.
YakimetsIWellnerNSmithACWilsonRHFarhatIMitchellJ (2005) Mechanical properties with respect to water content of gelatin films in glassy state. Polymer46(26): 12577–12585.
