Abstract：
Surimi industry produces a large quantity of byproducts that are currently being utilized to produce low-value commodities. This study aims to extract gelatin from pink perch skin and bone obtained from the surimi industry using a green single-step extraction method. In addition to using a green solvent, that is, acetic acid, the new method combines the multiple steps of pre-treatment and hydrolysis into one single-step extraction process. Response surface methodology was used to optimize extraction parameters (pH, temperature, and time) to maximize yield and l-hydroxyproline (l-hyp) content. The optimum condition for gelatin extraction was obtained at pH 3, 75°C, and 30 min. At optimum conditions, gelatin yield and l-hyp content were observed to be 16.07% and 41.26 mg g-1 , respectively. The gelatin obtained at optimized condition was further compared with commercial bovine gelatin (BG) in terms of chemical composition and textural, functional, and rheological properties. The results suggested that the optimized pink perch gelatin had higher protein content (92.06%), better gel strength (251.08 g), higher imino acid (18.01%), and improved textural and functional properties than the commercially available BG. The optimized single-step gelatin extraction method from pink perch skin and bones is a promising, rapid, and efficient method for the production of good-quality gelatin, which can be further used for the development of high-value products such as food formulations. PRACTICAL APPLICATION: Fish gelatin is widely used in food product development. Most of the existing methods of the development of high-value product such as gelatin, use multi-step process and harsh mineral acid, therefore, are time-consuming and harmful to the environment. This study provides a green single-step gelatin extraction method that provides an efficient, rapid, and convenient method of gelatin extraction and a sustainable solution for fish industry byproduct utilization. The data obtained with this laboratory-scale study provides a strong basis for scale-up studies.
摘要：
鱼糜行业生产大量的副产品，目前正被用来生产低价值的商品。本研究旨在使用绿色单步提取方法从鱼糜行业获得的粉红色鲈鱼皮和骨中提取明胶。除了使用绿色溶剂，也就是说,乙酸,新方法将预处理和水解的多个步骤结合为一个单步提取过程。响应面法用于优化提取参数(pH，温度,和时间）以最大化产量和l-羟脯氨酸（l-hyp）含量。明胶提取的最佳条件是在pH3，75°C，和30分钟。在最佳条件下，明胶产量和l-hyp含量分别为16.07%和41.26mgg-1，分别。在优化条件下获得的明胶在化学组成和质地方面进一步与商业牛明胶（BG）进行了比较，功能，和流变特性。结果表明，优化后的粉红色鲈鱼明胶具有较高的蛋白质含量(92.06%)，更好的凝胶强度（251.08克），高亚氨基酸（18.01%），以及比市售BG改善的质地和功能特性。从粉红色鲈鱼皮肤和骨骼中优化的一步明胶提取方法是一种有前途的，快速,和生产优质明胶的有效方法，可进一步用于食品配方等高价值产品的开发。实际应用：鱼明胶广泛用于食品的开发。大多数现有的方法开发高价值的产品如明胶，使用多步法和苛刻的无机酸，因此,既费时又对环境有害。本研究提供了一种绿色的单步明胶提取方法,快速,和方便的明胶提取方法，以及鱼类工业副产品利用的可持续解决方案。通过这项实验室规模的研究获得的数据为扩大研究提供了坚实的基础。
