Asgarzadeh, F., Ataei, M., Choobkar, N. (2020). Comparative comparison of physicochemical properties of gelatin extracted from lantern fish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin. , 29(2), 53-63. doi: 10.22092/isfj.2020.120956
F. Asgarzadeh; M. Ataei; N. Choobkar. "Comparative comparison of physicochemical properties of gelatin extracted from lantern fish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin". , 29, 2, 2020, 53-63. doi: 10.22092/isfj.2020.120956
Asgarzadeh, F., Ataei, M., Choobkar, N. (2020). 'Comparative comparison of physicochemical properties of gelatin extracted from lantern fish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin', , 29(2), pp. 53-63. doi: 10.22092/isfj.2020.120956
Asgarzadeh, F., Ataei, M., Choobkar, N. Comparative comparison of physicochemical properties of gelatin extracted from lantern fish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin. , 2020; 29(2): 53-63. doi: 10.22092/isfj.2020.120956

Comparative comparison of physicochemical properties of gelatin extracted from lantern fish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin

مجله علمی شیلات ایران
Article 5, Volume 29, Issue 2, July and August 2020, Pages 53-63    PDF (586.95 K)
Document Type: Research Paper
DOI: 10.22092/isfj.2020.120956
Authors
F. Asgarzadeh; M. Ataei; N. Choobkar
Abstract
In this study, for the first time, lantern fish gelatin (Benthosema pterotum, Alcock 1890) was extracted and the composition (moisture, ash, protein), gel strength, gelling and melting temperature of extracted gelatin was investigated and compared with those of the commercial bovine gelatin pourchased from market. The two gelatin samples were also compared in terms of color properties. Moisture and ash content of lantern fish gelatin were significantly higher than commercial gelatin. The result of measurement indicates that moisture and ash content of lantern fish gel were 8/2 ± 0/1 % and 3/2 ± 0/1 %, respectively. Protein content of the bovine gelatin (91/71 ± 0/1 %) was significantly higher than lantern fish gelatin (86/3 ± 0.1 %) (p < 0/05). The gelling temperature and gelling time of the lantern fish gelatin (135 sec ± 2.0, 23 ± 0.5 °C), due to its low hydroxyproline content, was significantly lower than bovine gelatin (150 Sec ± 1.0, 26 ± 0.5 °C) which is due to fish gelatin nature. A significant difference between the gel strength of lantern fish (45 ± 1/00 gr) and bovine gelatin (240 ± 1/2 gr) was observed (p < 0/05) and also bovine gelatin had better quality in terms of color factors than the gelatin extracted from lantern fish. Overall, lantern fish gelatin can be used in many biotechnological industries, as an economical and halal gelatin source, instead of pig and bovine gelatin.
Keywords
Gelatin; Lantern Fish; Physicochemical Properties; Gel Strength
References
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