Abstract
Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin powder was used as the raw material to investigate the functional properties of fish skin gelatin powder treated with UV irradiation for different durations (0–6 h). The functional properties of fish gelatin and the optimum irradiation treatment conditions were determined through gel strength testing, color characterization, differential scanning calorimetry, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared (FTIR) spectroscopy, and Raman spectroscopy. UV irradiation treatment increased gel strength and thermal stability, and significantly degraded the macromolecules. FTIR and Raman spectroscopy data indicated that UV irradiation treatment did not significantly change the molecular structure of fish gelatin powder, but these methods could discriminate the molecular structure of gelatin from various sources. Irradiation for 2 h yielded the highest gel strength and melting peak temperature, and the lowest chromatic aberration.
Highlights
IntroductionCommercial gelatin is a raw material sourced from collagen and bone (or related byproducts) of pigs, cattle, and other animals
Gelatin, a partially hydrolyzed protein product derived from animal collagen, is soluble in hot water and forms a reversible gel widely used in the food, medicine, beauty, and photography industries [1,2,3].Commercial gelatin is a raw material sourced from collagen and bone of pigs, cattle, and other animals
Bhat and Karim [18], who irradiated fish gelatin powder with UV light for 1 and 2 h. These findings indicate that the tilapia gelatin solution developed a relatively stable cross-linking structure on UV
Summary
Commercial gelatin is a raw material sourced from collagen and bone (or related byproducts) of pigs, cattle, and other animals. During the Malaysia and Halal Food Marketing Strategy Forum in 2015, it was mentioned that there are 1.6 billion Muslim people across the world, accounting for nearly a quarter of the world’s population, and this number is expected to increase. Muslim people follow strict religious rules and cannot eat pig-derived gelatin [6]. Other countries, such as India and countries in East Asia that follow Buddhism, have restricted the use of pig and cattle gelatin materials in food processing because of specific religious beliefs [2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
