Caracterização das gelatinas obtidas a partir de peles de tilápia do Nilo conservadas pelos métodos de congelamento e salga
DOI:
https://doi.org/10.5433/1679-0359.2019v40n6p2581Palavras-chave:
Gelatina de pele de peixe, Perfil de aminoácidos, Força de gel, Oreochromis niloticus.Resumo
O objetivo deste estudo foi avaliar os métodos de conservação de peles de tilápia do Nilo (por congelamento e salga a seco) sobre o rendimento, propriedades reológicas e físico-químicas da gelatina obtida a partir destas peles. Para tanto, após a filetagem, peles de tilápia foram distribuídas em dois métodos de conservação: peles congeladas (-18°C) por 7 dias e peles salgadas (25°C) por 7 dias. Não foram observadas diferenças (P > 0,05) nos teores de umidade, proteína, lipídeos, cinzas e cálcio entre gelatinas; porém a gelatina de peles salgadas apresentou maior teor de ferro. Foram encontrados 23 ácidos graxos nas peles e apenas três nas gelatinas, sendo que gelatinas de peles salgadas apresentaram maior somatório de ácidos graxos saturados e menor de ácidos graxos monoinsaturados. Os aminoácidos encontrados em maiores proporções foram glicina, alanina, prolina e arginina, sendo que os valores de hidroxiprolina encontrados para a gelatina de pele salgada foi de 8,76 g × 100g-1 e na gelatina de peles congeladas, 8,71 g×100g-1. A gelatina de pele salgada apresentou maior rendimento (18 g × 100g-1), força de gel (200 g) e viscosidade (19,02mPas) em relação a gelatina de pele congelada (17 g × 100g-1, 12,7g e 9,16 mPas). Conclui-se que a gelatina extraída a partir de peles conservadas pela salga a seco apresentou melhor rendimento, melhoria nas propriedades reológicas, maior teor de ferro e melhor coloração, em relação a gelatina obtida de peles congeladas de tilápia do Nilo.Métricas
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Referências
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ALFARO, A. T.; BILUCA, F. C.; MARQUETTI, C.; TONIAL, I. B.; SOUZA, N. E. African catfish (Clarias gariepinus) skin gelatin: extraction optimization and physical-chemical properties. Food Research International, Barking, v. 65, n. C, p. 416-422, 2014. DOI: 10.1016/j.foodres.2014.05.070
ASSOCIATIONS OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official methods of analyses of the association of analytical chemists. Washington: AOAC, 2005.
BENJAKUL, S.; KITTIPHATTANABAWON, P.; REGENSTEIN, J. M. Fish gelatin. In: SIMPSON, B. K. (Ed.). Food biochemistry and food processing. Oxford: John Wiley and Sons, 2012. p. 388-405.
BLIGH, E. G.; DYER, W. J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, Ottawa, v. 37, n. 8, p. 911-917, 1959. DOI: 10.1139/o59-099
BORDIGNON, A. C.; FRANCO, M. L. R. S.; GASPARINO, E.; YAJIMA, E. M.; VESCO, A. P. D.; VISENTAINER, J. V.; MIKCHA, J. M. G. Utilization of frozen and salted Nile tilapia skin for batch-processed gelatin extraction. Revista Brasileira de Zootecnia, Viçosa, MG, v. 41, n. 3, p. 473-478, 2012. DOI: 10.1590/S1516-35982012000300001
BUENO, C. M.; ALVIM, I. D.; KOBERSTEIN, T. C. R. D.; PORTELLA, M. C.; GROSSO, C. Produção de gelatina de pele de tilápia e sua utilização para obtenção de micropartículas contendo óleo de salmão. Brazilian Journal of Food Technology, Campinas, v. 14, n. 1, p. 65-73, 2011. DOI: 10.4260/BJFT2011140100009
CHEOW, C. S.; NORIZAH, M. S.; KYAW, Z. Y.; HOWELL, N. K. Preparation and characterization of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterusmacrosoma). Food Chemistry, London, v. 101, n. 1, p. 386-391, 2007. DOI: 10.1016/j.foodchem.2006.01.046
CHO, S. M.; GU, Y. S.; KIM, S. B. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids, Lancaster, v. 19, n. 2, p. 221-229, 2005. DOI: 10.1016/j.foodhyd.2004.05.005
EIJSINK, L. M.; KROM, M. D.; LANGE, G. J. The use of sequential extraction techniques for sedimentary phosphorus in eastern Mediterranean sediments. Marine Geology, Amsterdam, v. 139, n. 1-4, p. 147-155, 1997. DOI: 10.1016/S0025-3227(96)00108-9
FERNÁNDEZ-DÍAZ, M. D.; MONTERO, P.; GÓMEZ-GUILLÉN, M. C. Effect of freezing fish skins on molecular and rheological properties of extracted gelatin. Food Hydrocolloids, Lancaster, v. 17, n. 3, p. 281-286, 2003. DOI: 10.1016/S0268-005X(02)00078-4
FOEGEDING, E.; LANIER, T. C.; HULTIN, H. O. Characteristics of edible muscle tissue. In: FENNEMA, O. R. (Ed.). Food chemistry. New York: Marcel Dekker, 1996. 1144 p.
GIMÉNEZ, B.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. Storage of dried fish skins on quality characteristics of extracted gelatin. Food Hydrocolloids, Lancaster, v. 19, n. 6, p. 958-963, 2005a. DOI: 10.1016/j.foodhyd.2004.12.012
GIMÉNEZ, B.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted. Food Hydrocolloids, Lancaster, v. 19, n. 6, p. 951-957, 2005b. DOI: 10.1016/j.foodhyd.2004.09.012
GÓMEZ-ESTACA, J.; MONTERO, P.; FERNÁNDEZ-MARTÍN, F.; GÓMEZ-GUILLÉN, M. C. Physicochemical and film-forming properties of bovine-hide and tuna-skin gelatin: a comparative study. Journal of Food Engineering, Essex, v. 90, n. 4, p. 480-486, 2009. DOI: 10.1016/j.jfoodeng.2008.07.022
GÓMEZ-GUILLÉN, M. C.; GIMÉNEZ, B.; LÓPEZ-CABALLERO, M. A.; MONTERO, M. P. Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloids, Lancaster, v. 25, n. 8, p. 1813-1827, 2011. DOI: 10.1016/j.foodhyd.2011.02.007
HAUG, J. I.; DRAGET, I. K.; SMIDROD, O. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, Lancaster, v. 18, n. 2, p. 203-213, 2004. DOI: 10.1016/S0268-005X(03)00065-1
HOSSEINI, S. F.; REZAEI M.; ZANDI, M.; GHAVI, F. F. Preparation and functional properties of fish gelatin-chitosan blend edible films. Food Chemistry, London, v. 136, n. 3, p. 1490-1495, 2013. DOI: 10.1016/j.foodchem.2012.09.081
HUNTER, R. S. The measurement of appearance. New York: John Wiley and Sons, 1975. 432 p.
INTARASIRISAWAT, R.; BENJAKUL, S.; VISESSANGUAN, W.; PRODPRAN, T.; TANAKA, M.; HOWELL, N. K. Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin. Food Hydrocolloids, Lancaster, v. 21, n. 4, p. 537-544, 2007. DOI: 10.1016/j.foodhyd.2006.05.012
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION - ISO 5509. Animal and vegetable fats and oils - Preparation of methyl esters of fatty acids. Geneve: ISO, 1978. 6 p.
JAMILAH, B.; HARVINDER, K. G. Properties of gelatins from skins of fish -black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis niloticus). Food Chemistry, London, v. 77, n. 1, p. 81-84, 2002. DOI: /10.1016/S0308-8146(01)00328-4
JOHNSTON-BANKS, F. A. Gelatin. In: HARRIS, P. (Ed.). Food gels. London: Elsevier Applied Science, 1990. p. 233-289.
JONES, N. R. Uses of gelatin in edible products. In: WARD, A. G.; COURTS, A. (Ed.). The science and technology of gelatins. New York: Academic Press, 1977. p. 365-394.
JONGJAREONRAK, A.; RAWDKUEN, S.; CHAIJAN, M.; BENJAKUL, S.; OSAKO, K.; TANAKA, M. Chemical compositions and characterization of skin gelatin from farmed giant catfish (Pangasianodon gigas) LWT - Food Science Technology, Amsterdam, v. 43, n. 1, p. 161-165, 2010. DOI: 10.1016/j.lwt.2009.06.012
JONGJAREONRAK, A.; SOOTTAWAT, B.; WONNOP, V.; TANAKA, M. Skin gelatin from bigeye snapper and brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids, Lancaster, v. 20, n. 8, p. 1216-1222, 2006. DOI: 10.1016/j.foodhyd.2006.01.006
KARIM, A. A.; BHAT, R. Fish gelatin: properties; challenges; and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, Lancaster, v. 23, n. 3, p. 563-576, 2009. DOI: 10.1016/j.foodhyd.2008.07.002
LIU, H.; LI, D.; GUO, S. Rheological properties of channel catfish (Ictalurus punctaus) gelatin from fish skins preserved by different methods. LWT - Food Science and Technology, Amsterdam, v. 41, n. 8, p. 1425-1430, 2008. DOI: 10.1016/j.lwt.2007.09.006
LIU, S.; FAN, W.; ZHONG, S.; MA, C.; LI, P.; ZHOU, K.; ZHU, M. Quality evaluation of tray-packed tilapia fillets stored at 0 C based on sensory; microbiological; biochemical and physical attributes. African Journal of Biotechnology, Nairobi, v. 9, n. 5, p. 692-701, 2010. DOI: 10.5897/AJB09.1369
MUYONGA, J. H.; COLE, C. G. B.; DUODU, K. G. Extraction and physicochemical characterization of nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, Lancaster, v. 18, n. 4, p. 581-592, 2004. DOI: 10.1016/j.foodhyd.2003.08.009
NAGARAJAN, M.; BENJAKUL, S.; PRODPRAN, T.; SONGTIPYA, P.; KISHIMURA, H. Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloids, Lancaster, v. 29, n. 2, p. 389-397, 2012. DOI: 10.1016/j.foodhyd.2012.04.001
NELSON, D. L.; COX, M. M. Princípios de bioquímica de Lehninger. Porto Alegre: Artmed, 2011. 1304 p.
NINAN, G.; JOSE, J.; ABUBACKER, Z. Preparation and characterization of gelatin extracted from the skins of rohu (Labeo rohita) and common carp (Cyprinus carpio). Journal of Food Processing and Preservation, Westport, v. 35, n. 2, p. 143-162, 2011. DOI: 10.1111/j.1745-4549.2009.00467.x
POLAK-JUSZCZAK, L. Effects of processing methods on the content of minerals in fish products. Journal of Elementology, Olszytn, v. 21, n. 2, p. 461-470, 2016. DOI: 10.5601/jelem.2015.20.3.890
SAE-LEAW, T.; BENJAKUL, S.; GOKOGLU, N.; NALINANON, S. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chemistry, London, v. 141, n. 3, p. 2466-2472, 2013. DOI: 10.1016/j.foodchem.2013.05.049
SARABIA, A. I.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chemistry, London, v. 70, n. 1, p. 71-76, 2000. DOI: 10.1016/S0308-8146(00)00073-X
SHI J.; CHEN L.; WANG Y. A study of the gel strength change of photogelatin in dependence on their content of α components. Imaging Science and Photochemistry, Pequim, v. 20, n. 6, p. 462-467, 2002. DOI: 10.7517/j.issn.1674-0475.2002.06.462
SILVA, R. S.; BANDEIRA, S. F.; PINTO, L. A. Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum). LWT - Food Science and Technology, Amsterdam, v. 57, n. 2, p. 580-585, 2014. DOI: 10.1016/j.lwt.2014.02.026
SONGCHOTIKUNPAN, P.; TATTIYAKUL, J.; SUPAPHOL, P. Extraction and electrospinning of gelatin from fish skin. International Journal of Biological Macromolecules, Amsterdam, v. 42, n. 3, p. 247-255, 2008. DOI: 10.1016/j.ijbiomac.2007.11.005.
SPEIGHT, J. G. Lange's handbook of chemistry. New York: McGraw-Hill, 2005. 1623 p.
STRÁNSKY, K.; JURSÍK, T.; VÍTEK, A. Standard equivalent chain length values of monoenic and polyenic (methylene interrupted) fatty acids. Journal of Separation Science, Weinheim, v. 20, n. 3, p. 143-158, 1997. DOI: /10.1002/jhrc.1240200305
TABARESTANI, H. S.; MAGHSOUDLOU, Y.; MOTAMEDZADEGAN, A.; MAHOONAK, A. S. Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresource Technology, Miramar, v. 101, n. 15, p. 6207-6214, 2010. DOI: 10.1016/j.biortech.2010.02.071
WHITE, J. A.; HART, R. J.; FRY, J. An evaluation of the waters pico-tag system for the amino-acid-analysis of food materials. Journal of Automatic Chemistry, New York, v. 8, n. 4, p. 170-177, 1986. DOI: 10.1155/S1463924686000330
ZHANG, Z.; LI, G.; SHI, B. Physicochemical properties of collagen; gelatin and collagen hydrolysate derived from bovine limed split wastes. Journal of the Society of Leather Technologists and Chemists, London, v. 90, n. 1, p. 23-28, 2005.
ALFARO, A. T.; BILUCA, F. C.; MARQUETTI, C.; TONIAL, I. B.; SOUZA, N. E. African catfish (Clarias gariepinus) skin gelatin: extraction optimization and physical-chemical properties. Food Research International, Barking, v. 65, n. C, p. 416-422, 2014. DOI: 10.1016/j.foodres.2014.05.070
ASSOCIATIONS OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official methods of analyses of the association of analytical chemists. Washington: AOAC, 2005.
BENJAKUL, S.; KITTIPHATTANABAWON, P.; REGENSTEIN, J. M. Fish gelatin. In: SIMPSON, B. K. (Ed.). Food biochemistry and food processing. Oxford: John Wiley and Sons, 2012. p. 388-405.
BLIGH, E. G.; DYER, W. J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, Ottawa, v. 37, n. 8, p. 911-917, 1959. DOI: 10.1139/o59-099
BORDIGNON, A. C.; FRANCO, M. L. R. S.; GASPARINO, E.; YAJIMA, E. M.; VESCO, A. P. D.; VISENTAINER, J. V.; MIKCHA, J. M. G. Utilization of frozen and salted Nile tilapia skin for batch-processed gelatin extraction. Revista Brasileira de Zootecnia, Viçosa, MG, v. 41, n. 3, p. 473-478, 2012. DOI: 10.1590/S1516-35982012000300001
BUENO, C. M.; ALVIM, I. D.; KOBERSTEIN, T. C. R. D.; PORTELLA, M. C.; GROSSO, C. Produção de gelatina de pele de tilápia e sua utilização para obtenção de micropartículas contendo óleo de salmão. Brazilian Journal of Food Technology, Campinas, v. 14, n. 1, p. 65-73, 2011. DOI: 10.4260/BJFT2011140100009
CHEOW, C. S.; NORIZAH, M. S.; KYAW, Z. Y.; HOWELL, N. K. Preparation and characterization of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterusmacrosoma). Food Chemistry, London, v. 101, n. 1, p. 386-391, 2007. DOI: 10.1016/j.foodchem.2006.01.046
CHO, S. M.; GU, Y. S.; KIM, S. B. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids, Lancaster, v. 19, n. 2, p. 221-229, 2005. DOI: 10.1016/j.foodhyd.2004.05.005
EIJSINK, L. M.; KROM, M. D.; LANGE, G. J. The use of sequential extraction techniques for sedimentary phosphorus in eastern Mediterranean sediments. Marine Geology, Amsterdam, v. 139, n. 1-4, p. 147-155, 1997. DOI: 10.1016/S0025-3227(96)00108-9
FERNÁNDEZ-DÍAZ, M. D.; MONTERO, P.; GÓMEZ-GUILLÉN, M. C. Effect of freezing fish skins on molecular and rheological properties of extracted gelatin. Food Hydrocolloids, Lancaster, v. 17, n. 3, p. 281-286, 2003. DOI: 10.1016/S0268-005X(02)00078-4
FOEGEDING, E.; LANIER, T. C.; HULTIN, H. O. Characteristics of edible muscle tissue. In: FENNEMA, O. R. (Ed.). Food chemistry. New York: Marcel Dekker, 1996. 1144 p.
GIMÉNEZ, B.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. Storage of dried fish skins on quality characteristics of extracted gelatin. Food Hydrocolloids, Lancaster, v. 19, n. 6, p. 958-963, 2005a. DOI: 10.1016/j.foodhyd.2004.12.012
GIMÉNEZ, B.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted. Food Hydrocolloids, Lancaster, v. 19, n. 6, p. 951-957, 2005b. DOI: 10.1016/j.foodhyd.2004.09.012
GÓMEZ-ESTACA, J.; MONTERO, P.; FERNÁNDEZ-MARTÍN, F.; GÓMEZ-GUILLÉN, M. C. Physicochemical and film-forming properties of bovine-hide and tuna-skin gelatin: a comparative study. Journal of Food Engineering, Essex, v. 90, n. 4, p. 480-486, 2009. DOI: 10.1016/j.jfoodeng.2008.07.022
GÓMEZ-GUILLÉN, M. C.; GIMÉNEZ, B.; LÓPEZ-CABALLERO, M. A.; MONTERO, M. P. Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloids, Lancaster, v. 25, n. 8, p. 1813-1827, 2011. DOI: 10.1016/j.foodhyd.2011.02.007
HAUG, J. I.; DRAGET, I. K.; SMIDROD, O. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, Lancaster, v. 18, n. 2, p. 203-213, 2004. DOI: 10.1016/S0268-005X(03)00065-1
HOSSEINI, S. F.; REZAEI M.; ZANDI, M.; GHAVI, F. F. Preparation and functional properties of fish gelatin-chitosan blend edible films. Food Chemistry, London, v. 136, n. 3, p. 1490-1495, 2013. DOI: 10.1016/j.foodchem.2012.09.081
HUNTER, R. S. The measurement of appearance. New York: John Wiley and Sons, 1975. 432 p.
INTARASIRISAWAT, R.; BENJAKUL, S.; VISESSANGUAN, W.; PRODPRAN, T.; TANAKA, M.; HOWELL, N. K. Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin. Food Hydrocolloids, Lancaster, v. 21, n. 4, p. 537-544, 2007. DOI: 10.1016/j.foodhyd.2006.05.012
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION - ISO 5509. Animal and vegetable fats and oils - Preparation of methyl esters of fatty acids. Geneve: ISO, 1978. 6 p.
JAMILAH, B.; HARVINDER, K. G. Properties of gelatins from skins of fish -black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis niloticus). Food Chemistry, London, v. 77, n. 1, p. 81-84, 2002. DOI: /10.1016/S0308-8146(01)00328-4
JOHNSTON-BANKS, F. A. Gelatin. In: HARRIS, P. (Ed.). Food gels. London: Elsevier Applied Science, 1990. p. 233-289.
JONES, N. R. Uses of gelatin in edible products. In: WARD, A. G.; COURTS, A. (Ed.). The science and technology of gelatins. New York: Academic Press, 1977. p. 365-394.
JONGJAREONRAK, A.; RAWDKUEN, S.; CHAIJAN, M.; BENJAKUL, S.; OSAKO, K.; TANAKA, M. Chemical compositions and characterization of skin gelatin from farmed giant catfish (Pangasianodon gigas) LWT - Food Science Technology, Amsterdam, v. 43, n. 1, p. 161-165, 2010. DOI: 10.1016/j.lwt.2009.06.012
JONGJAREONRAK, A.; SOOTTAWAT, B.; WONNOP, V.; TANAKA, M. Skin gelatin from bigeye snapper and brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids, Lancaster, v. 20, n. 8, p. 1216-1222, 2006. DOI: 10.1016/j.foodhyd.2006.01.006
KARIM, A. A.; BHAT, R. Fish gelatin: properties; challenges; and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, Lancaster, v. 23, n. 3, p. 563-576, 2009. DOI: 10.1016/j.foodhyd.2008.07.002
LIU, H.; LI, D.; GUO, S. Rheological properties of channel catfish (Ictalurus punctaus) gelatin from fish skins preserved by different methods. LWT - Food Science and Technology, Amsterdam, v. 41, n. 8, p. 1425-1430, 2008. DOI: 10.1016/j.lwt.2007.09.006
LIU, S.; FAN, W.; ZHONG, S.; MA, C.; LI, P.; ZHOU, K.; ZHU, M. Quality evaluation of tray-packed tilapia fillets stored at 0 C based on sensory; microbiological; biochemical and physical attributes. African Journal of Biotechnology, Nairobi, v. 9, n. 5, p. 692-701, 2010. DOI: 10.5897/AJB09.1369
MUYONGA, J. H.; COLE, C. G. B.; DUODU, K. G. Extraction and physicochemical characterization of nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, Lancaster, v. 18, n. 4, p. 581-592, 2004. DOI: 10.1016/j.foodhyd.2003.08.009
NAGARAJAN, M.; BENJAKUL, S.; PRODPRAN, T.; SONGTIPYA, P.; KISHIMURA, H. Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloids, Lancaster, v. 29, n. 2, p. 389-397, 2012. DOI: 10.1016/j.foodhyd.2012.04.001
NELSON, D. L.; COX, M. M. Princípios de bioquímica de Lehninger. Porto Alegre: Artmed, 2011. 1304 p.
NINAN, G.; JOSE, J.; ABUBACKER, Z. Preparation and characterization of gelatin extracted from the skins of rohu (Labeo rohita) and common carp (Cyprinus carpio). Journal of Food Processing and Preservation, Westport, v. 35, n. 2, p. 143-162, 2011. DOI: 10.1111/j.1745-4549.2009.00467.x
POLAK-JUSZCZAK, L. Effects of processing methods on the content of minerals in fish products. Journal of Elementology, Olszytn, v. 21, n. 2, p. 461-470, 2016. DOI: 10.5601/jelem.2015.20.3.890
SAE-LEAW, T.; BENJAKUL, S.; GOKOGLU, N.; NALINANON, S. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chemistry, London, v. 141, n. 3, p. 2466-2472, 2013. DOI: 10.1016/j.foodchem.2013.05.049
SARABIA, A. I.; GÓMEZ-GUILLÉN, M. C.; MONTERO, P. The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chemistry, London, v. 70, n. 1, p. 71-76, 2000. DOI: 10.1016/S0308-8146(00)00073-X
SHI J.; CHEN L.; WANG Y. A study of the gel strength change of photogelatin in dependence on their content of α components. Imaging Science and Photochemistry, Pequim, v. 20, n. 6, p. 462-467, 2002. DOI: 10.7517/j.issn.1674-0475.2002.06.462
SILVA, R. S.; BANDEIRA, S. F.; PINTO, L. A. Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum). LWT - Food Science and Technology, Amsterdam, v. 57, n. 2, p. 580-585, 2014. DOI: 10.1016/j.lwt.2014.02.026
SONGCHOTIKUNPAN, P.; TATTIYAKUL, J.; SUPAPHOL, P. Extraction and electrospinning of gelatin from fish skin. International Journal of Biological Macromolecules, Amsterdam, v. 42, n. 3, p. 247-255, 2008. DOI: 10.1016/j.ijbiomac.2007.11.005.
SPEIGHT, J. G. Lange's handbook of chemistry. New York: McGraw-Hill, 2005. 1623 p.
STRÁNSKY, K.; JURSÍK, T.; VÍTEK, A. Standard equivalent chain length values of monoenic and polyenic (methylene interrupted) fatty acids. Journal of Separation Science, Weinheim, v. 20, n. 3, p. 143-158, 1997. DOI: /10.1002/jhrc.1240200305
TABARESTANI, H. S.; MAGHSOUDLOU, Y.; MOTAMEDZADEGAN, A.; MAHOONAK, A. S. Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresource Technology, Miramar, v. 101, n. 15, p. 6207-6214, 2010. DOI: 10.1016/j.biortech.2010.02.071
WHITE, J. A.; HART, R. J.; FRY, J. An evaluation of the waters pico-tag system for the amino-acid-analysis of food materials. Journal of Automatic Chemistry, New York, v. 8, n. 4, p. 170-177, 1986. DOI: 10.1155/S1463924686000330
ZHANG, Z.; LI, G.; SHI, B. Physicochemical properties of collagen; gelatin and collagen hydrolysate derived from bovine limed split wastes. Journal of the Society of Leather Technologists and Chemists, London, v. 90, n. 1, p. 23-28, 2005.
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2019-08-29
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Bordignon, A. C., Souza, M. L. R. de, Gasparino, E., Yajima, E. M., Visentainer, J. V., & Goes, E. S. dos R. (2019). Caracterização das gelatinas obtidas a partir de peles de tilápia do Nilo conservadas pelos métodos de congelamento e salga. Semina: Ciências Agrárias, 40(6), 2581–2592. https://doi.org/10.5433/1679-0359.2019v40n6p2581
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