Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>)
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% <i>w</i>/<i>w</i>) on the rheological properties of fish gelatin (1.5–6.67% <i>w</i>/<i>w</i>) obtained from the skin...
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| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2812 |
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| author | Qijia Zhou Zhiping Zhang Yiqun Huang Lihong Niu Junjian Miao Keqiang Lai |
| author_facet | Qijia Zhou Zhiping Zhang Yiqun Huang Lihong Niu Junjian Miao Keqiang Lai |
| author_sort | Qijia Zhou |
| collection | DOAJ |
| description | This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% <i>w</i>/<i>w</i>) on the rheological properties of fish gelatin (1.5–6.67% <i>w</i>/<i>w</i>) obtained from the skin of tilapia (<i>Oreochromis mossambicus</i>). The addition of LA, CA, or MA in gelatin dispersions significantly (<i>p</i> < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (T<sub>G</sub>) and melting (T<sub>M</sub>) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of T<sub>G</sub> and T<sub>M</sub> for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, T<sub>G</sub> dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, T<sub>G</sub> dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (<i>R<sup>2</sup></i> = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future. |
| first_indexed | 2024-03-10T00:01:58Z |
| format | Article |
| id | doaj.art-0ac36f5799974cf39e47a7413b50deae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:01:58Z |
| publishDate | 2022-09-01 |
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| series | Foods |
| spelling | doaj.art-0ac36f5799974cf39e47a7413b50deae2023-11-23T16:13:35ZengMDPI AGFoods2304-81582022-09-011118281210.3390/foods11182812Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>)Qijia Zhou0Zhiping Zhang1Yiqun Huang2Lihong Niu3Junjian Miao4Keqiang Lai5College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, ChinaSchool of Food Science and Biological Engineering, Changsha University of Science & Technology, Changsha 410004, ChinaSchool of Food Engineering, Ludong University, No. 186 Middle Hongqi Road, Yantai 264025, ChinaCollege of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, ChinaThis study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% <i>w</i>/<i>w</i>) on the rheological properties of fish gelatin (1.5–6.67% <i>w</i>/<i>w</i>) obtained from the skin of tilapia (<i>Oreochromis mossambicus</i>). The addition of LA, CA, or MA in gelatin dispersions significantly (<i>p</i> < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (T<sub>G</sub>) and melting (T<sub>M</sub>) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of T<sub>G</sub> and T<sub>M</sub> for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, T<sub>G</sub> dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, T<sub>G</sub> dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (<i>R<sup>2</sup></i> = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.https://www.mdpi.com/2304-8158/11/18/2812fish gelatinlactic acidcitric acidmalic acidrheology property |
| spellingShingle | Qijia Zhou Zhiping Zhang Yiqun Huang Lihong Niu Junjian Miao Keqiang Lai Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) Foods fish gelatin lactic acid citric acid malic acid rheology property |
| title | Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) |
| title_full | Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) |
| title_fullStr | Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) |
| title_full_unstemmed | Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) |
| title_short | Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>) |
| title_sort | effects of acidulants on the rheological properties of gelatin extracted from the skin of tilapia i oreochromis mossambicus i |
| topic | fish gelatin lactic acid citric acid malic acid rheology property |
| url | https://www.mdpi.com/2304-8158/11/18/2812 |
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