Abstract The present study aims to characterize black-barred (Hemiramphus far) skin gelatin (BG) gel enriched or not with its hydrolysate (BGH) in terms of their rheological and micro-structural properties, as well as to evaluate their effect on smooth hound fillet quality during chilled storage. The results of the rheological properties showed that peptides addition influenced elastic and loss modulus as observed from temperature sweep. Based on the microstructure, BG gel had a fine network with small voids that were filled by the presence of BGH peptides. On the other hand, when used as coating agents for smooth hound fillets, BG and BG-BGH showed that, in comparison to control group, fish spoilage was significantly delayed in coated samples. In fact, after 8 days of storage, samples coated with BG and BG+BGH showed the lowest weight loss levels, and preserved their initial water activity (aw) values. In addition, fillet coating was able to significantly reduce TVB-N content and oxidation process, as reflected by the low malondialdehyde and carbonyl contents. Furthermore, compared to the control group, all the treatments were found to reduce the degree of microbial deterioration of the fillets, leading to low the free amino acids and nucleotides contents in wrapped fish samples. Therefore, gelatin coating helps to prevent fish fillets from deterioration and oxidation processes.

中文翻译：

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Hemiramphus far skin 明胶的流变学和结构特性：作为活性鱼类涂层剂的潜在用途

摘要 本研究旨在从流变学和微观结构特性方面表征富含或不富含其水解产物 (BGH) 的黑斑 (Hemiramphus far) 皮肤明胶 (BG) 凝胶，并评估它们对光滑猎犬的影响。冷藏期间的鱼片质量。流变特性的结果表明，肽的添加影响了从温度扫描观察到的弹性和损耗模量。基于微观结构，BG 凝胶具有精细的网络，其中包含 BGH 肽的存在填充的小空隙。另一方面，当用作光滑猎犬鱼片的涂层剂时，BG 和 BG-BGH 表明，与对照组相比，涂层样品中的鱼腐败明显延迟。事实上，在储存 8 天后，涂有 BG 和 BG+BGH 的样品显示出最低的重量损失水平，并保留其初始水分活度 (aw) 值。此外，圆角涂层能够显着降低 TVB-N 含量和氧化过程，这体现在低丙二醛和羰基含量上。此外，与对照组相比，发现所有处理都降低了鱼片的微生物变质程度，导致包裹鱼样品中游离氨基酸和核苷酸的含量较低。因此，明胶涂层有助于防止鱼片变质和氧化过程。发现所有处理都降低了鱼片的微生物变质程度，导致包裹鱼样品中游离氨基酸和核苷酸的含量较低。因此，明胶涂层有助于防止鱼片变质和氧化过程。发现所有处理都降低了鱼片的微生物变质程度，导致包裹鱼样品中游离氨基酸和核苷酸的含量较低。因此，明胶涂层有助于防止鱼片变质和氧化过程。