Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts

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dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridKamer, Deniz Damla Altan/0000-0002-9119-5979
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.authorscopusid57729871700
dc.authorscopusid6602223026
dc.authorscopusid57204819940
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidKamer, Deniz Damla Altan/ABA-7160-2020
dc.authorwosidKAYNARCA, Gulce Bedis/ABP-4073-2022
dc.contributor.authorKaynarca, Gülce Bediş
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.date.accessioned2023-04-20T08:01:15Z
dc.date.available2023-04-20T08:01:15Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 +/- 0.28, 33.80 +/- 0.54, 25.78 +/- 0.24 degrees C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.
dc.description.sponsorshipNKUBAP [NKU-BAP.03.GA.21.325]
dc.description.sponsorshipThe financial support from NKUBAP (BAP project number: NKU-BAP.03.GA.21.325) is gratefully acknowledged.
dc.identifier.doi10.1016/j.foodchem.2022.133348
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35661603
dc.identifier.scopus2-s2.0-85131437391
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133348
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10825
dc.identifier.volume393
dc.identifier.wosWOS:000808872900005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorKamer, Deniz Damla Altan
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFish Gelatin
dc.subjectGreen Tea
dc.subjectGrape Pomace
dc.subjectPomegranate Peel
dc.subjectRheology
dc.subjectWaste Utilization
dc.subjectPhysicochemical Properties
dc.subjectFunctional-Properties
dc.subjectGrape Pomace
dc.subjectGels
dc.subjectAcid
dc.subjectTexture
dc.subjectSalt
dc.titleRheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
dc.typeArticle

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