Abstract
The current practice condition of fish processing will generate some amounts of byproducts such as skin waste. These fish processing by-products can be considered as an alternative raw material for the preparation of high protein ingredients such as gelatin. Gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) was conducted by the acid process. Afterwards, the fish gelatin was mixed with cinnamon (GECP) and roselle powder (GERP) to enhance the physicochemical and functional properties of gelatin. The effects of the addition of cinnamon (GECP) and roselle powder (GERP) on the physicochemical and the functional properties such as tensile strength, hardness, viscosity, water holding capacity, oil holding capacity, total flavonoid, total phenolic, total antioxidant and flavor compounds of enriched gelatin (GECP and GERP) from tuna skin were evaluated and compared with control (without the addition of cinnamon and roselle powder). The gelatin exhibited excellent tensile strength, WHC, OHC, total flavonoid, total phenolic, and antioxidant in the presence of cinnamon and roselle powder rather than control (without addition) (p<0.05). The flavor analysis by using GC-MS showed more cinnamaldehyde as one important flavor compounds in GECP and where cyclohexanones can be identified as one important flavor compound in GERP. Thus, this study confirmed the improvement of physicochemical properties of gelatin enriched with cinnamon and roselle powder.
Highlights
Gelatin is a denatured fibrous protein derived from collagen by partial thermal hydrolysis
Our results suggest that GERP and GECP had better fat-holding capacity (Tkaczewska et al, 2018)
Tuna skins were used in gelatin extraction as a valorization approach to reduce food waste
Summary
Gelatin is a denatured fibrous protein derived from collagen by partial thermal hydrolysis. Fish gelatin seems the preferred raw material in biodegradable packaging and biodegradable film production as it has good filmforming ability and is abundant in nature (Hanani and Nor-khaizura, 2019). Fish by-products from freshwater are seldom used as a source of raw materials for gelatin extraction. They are mainly used for animal feed supplements due to their small size (Kasankala et al, 2007). For this reason, if the physical properties of gelatin from tuna skin resemble mammalian gelatin, tuna skin can be a replacement resource of mammalian gelatin (Cho and Kim, 2005)
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