Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder : Impact of Extraction Temperatures

Abstract

This study aimed to investigate the impact of various extracting temperatures on yield and properties of gelatin from swim bladder of seabass (Lates calcarifer), a byproduct from processing. Gelatin from seabass swim bladderwas extracted at different temperatures (45, 55, 65 and 75 °C). The gelatins obtained using various extraction temperatures were characterized. The yield and recovery of gelatin from swim bladder (44.83–71.95% and 49.08–74.83%, based on dry weight) increased with increasing extraction temperatures. All gelatins contained α-chains as the predominant components, followed by β-chain. Gelatin from seabass swim bladder showed a high imino acid content (195 residues/1000 residues). FTIR and CD spectra revealed the loss of triple helix during heating via breaking down hydrogen bonds between α-chains. Gel strength generally increased as the extraction temperature increased up to 65 °C (P < 0.05). Gelatin extracted at 65 °C for 6 h showed a higher gel strength, compared to bovine gelatin (P < 0.05). Gelling and melting temperatures were 10.4–19.7 and 19.3–28.4 °C, respectively, depending on extraction temperature. Properties of gelatin from swim bladder were affected by extraction temperature. Therefore, seabass swim bladder could serve as an alternative collagenous material for gelatin production, when the appropriate extraction condition was implemented.