Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture

The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the prop...

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Autores principales:	Jesus Valcarcel, Carolina Hermida-Merino, Manuel M. Piñeiro, Daniel Hermida-Merino, José Antonio Vázquez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rainbow trout seabass seabream gelatin valorization Biology (General) QH301-705.5 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/fe0d06a21c294b359001371d19078e74
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spelling	oai:doaj.org-article:fe0d06a21c294b359001371d19078e742021-11-25T17:53:26ZExtraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture10.3390/ijms2222121041422-00671661-6596https://doaj.org/article/fe0d06a21c294b359001371d19078e742021-11-01T00:00:00Zhttps://www.mdpi.com/1422-0067/22/22/12104https://doaj.org/toc/1661-6596https://doaj.org/toc/1422-0067The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.Jesus ValcarcelCarolina Hermida-MerinoManuel M. PiñeiroDaniel Hermida-MerinoJosé Antonio VázquezMDPI AGarticlerainbow troutseabassseabreamgelatinvalorizationBiology (General)QH301-705.5ChemistryQD1-999ENInternational Journal of Molecular Sciences, Vol 22, Iss 12104, p 12104 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rainbow trout seabass seabream gelatin valorization Biology (General) QH301-705.5 Chemistry QD1-999
spellingShingle	rainbow trout seabass seabream gelatin valorization Biology (General) QH301-705.5 Chemistry QD1-999 Jesus Valcarcel Carolina Hermida-Merino Manuel M. Piñeiro Daniel Hermida-Merino José Antonio Vázquez Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
description	The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.
format	article
author	Jesus Valcarcel Carolina Hermida-Merino Manuel M. Piñeiro Daniel Hermida-Merino José Antonio Vázquez
author_facet	Jesus Valcarcel Carolina Hermida-Merino Manuel M. Piñeiro Daniel Hermida-Merino José Antonio Vázquez
author_sort	Jesus Valcarcel
title	Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
title_short	Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
title_full	Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
title_fullStr	Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
title_full_unstemmed	Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture
title_sort	extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fe0d06a21c294b359001371d19078e74
work_keys_str_mv	AT jesusvalcarcel extractionandcharacterizationofgelatinfromskinbyproductsofseabreamseabassandrainbowtroutrearedinaquaculture AT carolinahermidamerino extractionandcharacterizationofgelatinfromskinbyproductsofseabreamseabassandrainbowtroutrearedinaquaculture AT manuelmpineiro extractionandcharacterizationofgelatinfromskinbyproductsofseabreamseabassandrainbowtroutrearedinaquaculture AT danielhermidamerino extractionandcharacterizationofgelatinfromskinbyproductsofseabreamseabassandrainbowtroutrearedinaquaculture AT joseantoniovazquez extractionandcharacterizationofgelatinfromskinbyproductsofseabreamseabassandrainbowtroutrearedinaquaculture
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Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture

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