Thermal structuring of fish gelatin

Abstract

Currently, fish gelatin is of special interest on the market of biopolymers due to its safety, natural protein composition, high quality indicators and compliance with ethno-cultural peculiarities of nutrition. It has individual features, including reduced thermostability. Physical modification that occurs under the influence of temperature and has an impact on the equilibrium process of globular and fibrillar conformation transitions was carried out in order to improve the functional and technological properties of fish gelatin. The object of the study was fish gelatin obtained using innovative technology from scales offish from the Volga-Caspian basin and commercial aquaculture facilities. Standard and original research methods were used in the study. Heat treatment was simulated depending on the temperature and duration of the process. Viscosity values variation of a 10% fish gelatin solution by 96.3% was caused by two factors. Influences caused by other factors are no more than 4 %. The possibility of structuring fish gelatin by high temperature treatment was determined. The rational mode of heat treatment is the temperature range from 125 to 130 °C. During the heat treatment at 135-140 °C, there is an increase in the duration of dissolution of fish gelatin and fragility of the plates along with a significant increase in the viscosity of solutions. Heat treatment of fish gelatin with residual moisture content of 10-16%, given the developed technological regimes and conditions, promotes the formation ofa polymer network (cross-linking), improving the consumer properties, performance of fish gelatin, and its hydrolytic stability.