Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin

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dc.contributor.authorYılmaz, Oylum Şimal
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorKaynarca, Gülce Bedis
dc.date.accessioned2024-10-29T17:52:57Z
dc.date.available2024-10-29T17:52:57Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractTechnological and rheological properties of fish gelatin (FG) with the addition of different gums (xanthan gum, gellan gum, agar-agar, locust bean gum, carrageenan, guar gum, gum arabic) were determined. Increase in the storage modulus (G?) and loss modulus (G?) was observed with the addition of gums to FG. The elastic structure of FG became stronger and showed a significantly higher gel property (G?>G?). The addition of gum arabic was seen to adversely affect the structure of FG, causing a decrease in gel strength and a more viscous structure. The highest gel strength was achieved with the addition of gellan gum (7.50%). The melting temperatures, gel strength, and consistency index of FG were increased with the addition of all gums, except gum arabic. Addition of 5.00% xanthan gum to FG resulted in an increase in the melting temperature to 15.93?C, which was the highest melting temperature obtained with FG. Similarly, an increase in the melting point was detected with the addition of gellan gum, agar-agar, carrageenan, and carob gum compared to the control. Different hydrocolloids enhanced Kgel, G,G, consistency index, gel strength, and melting temperature of FG. Bloom values for Bovine Gelatin (BG) and FG were 247.16 and 31.29 g, respectively. The bloom value increased to 409.363 with the addition of gellan gum and changed between 8.11-131.08 with the other gums. The water holding capacity (WHC) was found to be 784.36% in BG and 35.14% in FG. The highest WHC among all the mixtures was determined as 232.5% with the addition of 5.00% xanthan gum. The best overall results were obtained with the addition of gellan gum. Gellan gum added to FG could potentially make it suitable for usage in the food industry.
dc.identifier.doi10.33462/jotaf.1226398
dc.identifier.endpage676
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.startpage663
dc.identifier.trdizinid1199889
dc.identifier.urihttps://doi.org/10.33462/jotaf.1226398
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1199889
dc.identifier.urihttps://hdl.handle.net/20.500.11776/13263
dc.identifier.volume20
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFish gelatin (FG)
dc.subjectGums
dc.subjectGel strength
dc.subjectMelting point
dc.titleEffect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin
dc.typeArticle

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