Characteristics and gel properties of gelatin from skin of seabass (Lutes calcarifer) as influenced by extraction conditions

Characterisics and gel properties of gelatin from seabass skin, as influenced by extraction conditions, were studied. Yields of gelatin extracted at 45 and 55 degrees C for various times were 51.6-57.3% and 62.0-66.4% (dry weight basis), respectively. All gelatins contained beta-chain and alpha-chains as the predominant components and showed a high imino acid content (198-202 residues/1000 residues). Generally, the gel strength of gelatins decreased as the extraction temperature and time increased. Gelatin extracted at 45 degrees C for 3 h exhibited the highest gel strength (369 g). Gelling and melting temperatures for seabass skin gelatin were 19.5-20.0 and 26.3-27.0 degrees C, respectively. All gelatins could be set at 25 degrees C within 30 min, however gelatins extracted at 45 degrees C had a shorter setting time than those extracted at 55 degrees C (P < 0.05). Gelatin from seabass skin showed a higher gel strength than bovine gelatin and could be used as a potential replacement for land animal gelatins. (C) 2013 Elsevier Ltd. All rights reserved.