Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin
This study conducted a systematic investigation into the physicochemical and functional properties of gelatin extracted through alkaline methods from the skins of four commercially significant tuna species: frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), longtail tuna (Thunnus...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500207X |
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| author | Qinghe Yin Haohao Shi Yongqiang Zhao Gang Yu Haohao Wu Guanghua Xia Tao Yang |
| author_facet | Qinghe Yin Haohao Shi Yongqiang Zhao Gang Yu Haohao Wu Guanghua Xia Tao Yang |
| author_sort | Qinghe Yin |
| collection | DOAJ |
| description | This study conducted a systematic investigation into the physicochemical and functional properties of gelatin extracted through alkaline methods from the skins of four commercially significant tuna species: frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), longtail tuna (Thunnus tonggol), and yellowfin tuna (Thunnus albacares). Comparative analyses revealed notable species-specific variations in gelatin yield, amino acid composition, molecular weight distribution, and functional performance. Notably, yellowfin tuna skin gelatin (YSG) exhibited the highest melting point (28.09 °C), gel strength (271 g), and proline content (14.3 %), along with superior foaming capacity (20.43 %), water retention, and emulsification stability. Molecular weight profiles obtained via SDS-PAGE confirmed the presence of α- and β-chains characteristic of type I collagen, with YSG demonstrating enhanced structural integrity and thermal stability attributed to its elevated proline content. Additionally, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses indicated stronger hydrogen bonding and preservation of the triple-helix structure in YSG. While longtail tuna yielded the highest extraction rate (21.5 %), skipjack tuna showed the highest protein content (86.7 %). In contrast, frigate mackerel gelatin displayed darker coloration (ΔE* = 53.09) due to residual pigments. Rheological assessments highlighted YSG's optimal viscoelasticity and melting behavior, aligning with its robust interfacial properties. These findings underscore the potential of yellowfin tuna skin gelatin as a viable alternative to mammalian gelatin in food and biomedical applications, offering enhanced functional performance while valorizing underutilized fishery by-products. |
| format | Article |
| id | doaj-art-a030c4581b384b0fa31d47a77f0bb5d3 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a030c4581b384b0fa31d47a77f0bb5d32025-08-20T01:49:58ZengElsevierFood Chemistry: X2590-15752025-04-012710236010.1016/j.fochx.2025.102360Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skinQinghe Yin0Haohao Shi1Yongqiang Zhao2Gang Yu3Haohao Wu4Guanghua Xia5Tao Yang6School of Pharmacy, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, Hainan Medical University, Haikou 571199, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Hainan 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Hainan 570228, ChinaSanya Tropical Fisheries Research Institute, Sanya 572018, ChinaSanya Tropical Fisheries Research Institute, Sanya 572018, ChinaCollege of Food Science and Technology, Ocean University of China, Qingdao 266000, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding author at: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Hainan 570228, China.School of Pharmacy, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, Hainan Medical University, Haikou 571199, China; Corresponding authors.This study conducted a systematic investigation into the physicochemical and functional properties of gelatin extracted through alkaline methods from the skins of four commercially significant tuna species: frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), longtail tuna (Thunnus tonggol), and yellowfin tuna (Thunnus albacares). Comparative analyses revealed notable species-specific variations in gelatin yield, amino acid composition, molecular weight distribution, and functional performance. Notably, yellowfin tuna skin gelatin (YSG) exhibited the highest melting point (28.09 °C), gel strength (271 g), and proline content (14.3 %), along with superior foaming capacity (20.43 %), water retention, and emulsification stability. Molecular weight profiles obtained via SDS-PAGE confirmed the presence of α- and β-chains characteristic of type I collagen, with YSG demonstrating enhanced structural integrity and thermal stability attributed to its elevated proline content. Additionally, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses indicated stronger hydrogen bonding and preservation of the triple-helix structure in YSG. While longtail tuna yielded the highest extraction rate (21.5 %), skipjack tuna showed the highest protein content (86.7 %). In contrast, frigate mackerel gelatin displayed darker coloration (ΔE* = 53.09) due to residual pigments. Rheological assessments highlighted YSG's optimal viscoelasticity and melting behavior, aligning with its robust interfacial properties. These findings underscore the potential of yellowfin tuna skin gelatin as a viable alternative to mammalian gelatin in food and biomedical applications, offering enhanced functional performance while valorizing underutilized fishery by-products.http://www.sciencedirect.com/science/article/pii/S259015752500207XBiopolymerCollagen-derivedThermal stabilityFunctional performanceFishery by-products |
| spellingShingle | Qinghe Yin Haohao Shi Yongqiang Zhao Gang Yu Haohao Wu Guanghua Xia Tao Yang Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin Food Chemistry: X Biopolymer Collagen-derived Thermal stability Functional performance Fishery by-products |
| title | Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin |
| title_full | Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin |
| title_fullStr | Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin |
| title_full_unstemmed | Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin |
| title_short | Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin |
| title_sort | physiochemical and functional properties of gelatin obtained from frigate mackerel auxis thazard skipjack tuna katsuwonus pelamis longtail tuna thunnus tonggol and yellowfin tuna thunnus albacares skin |
| topic | Biopolymer Collagen-derived Thermal stability Functional performance Fishery by-products |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500207X |
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