Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/163018
Title: Properties study of fish collagen and gelatin blend for high-temperature food applications
Authors: Chay, Jie Cheng
Keywords: Engineering::Materials
Issue Date: 2022
Publisher: Nanyang Technological University
Source: Chay, J. C. (2022). Properties study of fish collagen and gelatin blend for high-temperature food applications. Master's thesis, Nanyang Technological University, Singapore. https://hdl.handle.net/10356/163018
Abstract: Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accumulated in the processing industries. These wastes contain valuable bioresources that can be contributed back to the supply chain for functional food developments. This study adopts the concept of waste valorization to recover collagen-I from Barramundi fish skins. A remarkable collagen yield of 74.57 % was obtained by acetic acid solubilization, with a modest pretreatment concentration responsible for the increased yield. FTIR analysis reveals its intact triple-helical structure, against gelatin from subsequent extraction. At present, sustainable utilization of fish collagen has been limited by its ease of denaturation. Especially in the field of food applications, where extreme heating conditions are often involved. This study may be the first to formulate an edible collagen-based gel, that is stable for boiling at 100 ˚C. MTGase was involved to crosslink collagen with gelatin enzymatically, for increased crosslinking density. Synergistically, the collagen reinforces gelatin gels with excellent chewiness from 5.85 to 36.51 kPa, which is an important texture indicator for meat and fish products. The findings elucidated that textural properties are closely dependent on the collagen helices, rather than the crosslinking density that contributed to enhanced thermal stability. Overall, the blended gel demonstrates improved viability for high-temperature food applications, along with textures useful for functional food developments.
URI: https://hdl.handle.net/10356/163018
Rights: This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
Fulltext Permission: embargo_20231130
Fulltext Availability: With Fulltext
Appears in Collections:MSE Theses

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