Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture

16 pages, 6 figures, 6 tables.-- This is an open access article distributed under the Creative Commons Attribution License

Detalles Bibliográficos
Autores: Valcárcel Barros, Jesús, Hermida-Merino, Carolina, Piñeiro, Manuel M., Hermida-Merino, Daniel, Vázquez, José Antonio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/263424
Acceso en línea:http://hdl.handle.net/10261/263424
Access Level:acceso abierto
Palabra clave:Rainbow trout
Seabass
Seabream
Gelatin
Valorization
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spelling Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquacultureValcárcel Barros, JesúsHermida-Merino, CarolinaPiñeiro, Manuel M.Hermida-Merino, DanielVázquez, José AntonioRainbow troutSeabassSeabreamGelatinValorization16 pages, 6 figures, 6 tables.-- This is an open access article distributed under the Creative Commons Attribution LicenseThe expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processesThis research was funded by the GAIN project (EU, Horizon 2020 Framework Research and Innovation Programme under GA n. 773330), and Xunta de Galicia (Grupos de Potencial Crecimiento, IN607B 2021/11)Peer reviewedMultidisciplinary Digital Publishing InstituteEuropean CommissionXunta de GaliciaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/263424reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/773330The underlying dataset has been published as supplementary material of the article in the publishers platform at DOI https://doi.org/10.3390/ijms222212104https://doi.org/10.3390/ijms222212104Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2634242026-05-22T06:33:51Z
dc.title.none.fl_str_mv Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
title Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
spellingShingle Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
Valcárcel Barros, Jesús
Rainbow trout
Seabass
Seabream
Gelatin
Valorization
title_short Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
title_full Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
title_fullStr Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
title_full_unstemmed Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
title_sort Extraction and characterization of gelatin from skin by-products of seabream, seabass and rainbow trout reared in aquaculture
dc.creator.none.fl_str_mv Valcárcel Barros, Jesús
Hermida-Merino, Carolina
Piñeiro, Manuel M.
Hermida-Merino, Daniel
Vázquez, José Antonio
author Valcárcel Barros, Jesús
author_facet Valcárcel Barros, Jesús
Hermida-Merino, Carolina
Piñeiro, Manuel M.
Hermida-Merino, Daniel
Vázquez, José Antonio
author_role author
author2 Hermida-Merino, Carolina
Piñeiro, Manuel M.
Hermida-Merino, Daniel
Vázquez, José Antonio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Xunta de Galicia
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Rainbow trout
Seabass
Seabream
Gelatin
Valorization
topic Rainbow trout
Seabass
Seabream
Gelatin
Valorization
description 16 pages, 6 figures, 6 tables.-- This is an open access article distributed under the Creative Commons Attribution License
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/263424
url http://hdl.handle.net/10261/263424
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/773330
The underlying dataset has been published as supplementary material of the article in the publishers platform at DOI https://doi.org/10.3390/ijms222212104
https://doi.org/10.3390/ijms222212104
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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