Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C

Abstract

The gel strength and thermal stability of fish gelatin are poorer than mammal gelatin. It's very important to improve the thermal stability which can sustain autoclave sterilization so as to expand the application of fish gelatin. In this study, 10% (w/v) tilapia skin gelatin sols with or without 1% (w/v) low acyl gellan gum were sterilized at 121°C before gelation, and the effects of autoclave sterilization on the textural properties and gel structures were investigated. The results showed that autoclave sterilization decreased the hardness (from 661.8 g to 505 g) and chewiness (from 27.44 mJ to 20.33 mJ) of the gels, which were raised more than four times by gellan gum. The gel point and melting point were increased from 16.7°C and 24.3°C to 40°C and 57°C respectively by gellan gum, both of which could sustain autoclave sterilization. Autoclave sterilization significantly decreased the relative intensity of the secondary structures and increased the interaction between proteins and water. The polypeptide chains in fish gelatin formed spherical aggregates and further formed a spatial network structure, which was destroyed by autoclave sterilization. Gellan gum prevented the damage by forming a continuous phase of a tight network that could sustain autoclave sterilization. So gellan gum strengthened the gelatin network and further increased the gel strength and gel point of the mixed gel. Novelty impact statement The gel point and melting point of tilapia skin gelatin were lower than room temperature, which limited its application. Gellan gum significantly improved the gel properties and thermal stability of tilapia skin gelatin, both of which could sustain autoclave sterilization. Gellan gum formed a continuous phase of a tight network in the mixed gel, which strengthened the gel structures and would not be damaged by autoclave sterilization.