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Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin

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Abstract

Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this research evaluated the HCl and CH3COOH effect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2 M, on extraction yield, molecular weight distribution, and gel strength (GS) of whiptail stingray (Dasyatis brevis) skin gelatins. Results showed differences (P < 0.05) between acid type and concentration used. CH3COOH (0.15 M) gave the highest extraction yield (7.0% vs. 5.5% at 0.15 M HCl) and GS (653 ± 71 g vs. 619.5 ± 82 g at 0.2 M HCl). Gelatin electrophoretic profile from CH3COOH revealed α-/β-components and high molecular weight (> 200 kDa) polymers. Ray gelatin GS was higher than commercial bovine gelatin, suggesting its possible use for technological food applications.

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Acknowledgements

Author Marco A. Sántiz-Gómez wishes to thank Consejo Nacional de Ciencia y Tecnología (CONACyT) of the Mexican Republic for the scholarship received during this research.

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Authors and Affiliations

  1. Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6. Apdo, Postal 1735, C.P. 83000, Hermosillo, Sonora, Mexico

    Marco Antonio Sántiz-Gómez, Miguel Angel Mazorra-Manzano, Hugo Enrique Ramírez-Guerra, Susana María Scheuren-Acevedo, Ramón Pacheco-Aguilar & Juan Carlos Ramírez-Suárez

  2. Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Hermosillo, Sonora, Mexico

    Gerardo Navarro-García

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  1. Marco Antonio Sántiz-Gómez
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  2. Miguel Angel Mazorra-Manzano
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  3. Hugo Enrique Ramírez-Guerra
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  7. Juan Carlos Ramírez-Suárez
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Correspondence to Juan Carlos Ramírez-Suárez.

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Sántiz-Gómez, M.A., Mazorra-Manzano, M.A., Ramírez-Guerra, H.E. et al. Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin. Food Sci Biotechnol 28, 751–757 (2019). https://doi.org/10.1007/s10068-018-0514-y

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  • DOI: https://doi.org/10.1007/s10068-018-0514-y

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