Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin

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dc.authorid0000-0001-5629-8764
dc.authorid0000-0001-5629-8764
dc.authorid0000-0002-9119-5979
dc.authorid0000-0001-8850-1819
dc.authorid0000-0001-7635-5519
dc.authorscopusid57204819940
dc.authorscopusid54411196400
dc.authorscopusid16030800700
dc.authorscopusid56399146800
dc.authorscopusid23979419500
dc.authorscopusid6602223026
dc.authorwosidAKYÜZ, FAZLI/L-3756-2016
dc.authorwosidAKYUZ, FAZLI/AAD-5655-2022
dc.authorwosidKAMER, Deniz Damla ALTAN/ABA-7160-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidAltan Kamer, Deniz Damla/ABB-3276-2021
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorIşık, Nuray Olcay
dc.contributor.authorAkyuz, Fazli
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:14:34Z
dc.date.available2022-05-11T14:14:34Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Tekstil, Giyim, Ayakkabı ve Deri Bölümü
dc.description.abstractIn this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an alternative to mammalian gelatin. Rheological measurements were used to characterise the gelling and melting temperature and the gel modulus. Sorbitol and sucrose addition positively affected the gelation, texture, thermal and rheological properties due to changes of structural properties of the gelatin investigated by FTIR analysis. Addition of sugar or polyol enhanced the formation of triple helix structure and more junction zones were formed between proteins. Notably, gel strength increased from 828 Pa to 2317 Pa and 1996 Pa with the addition of 10 g/100 mL sorbitol and sucrose, respectively. Sorbitol had more significant effects than sucrose, probably due to its higher conformational degrees of freedom. Melting temperature increased from 17.5 degrees C to 22 degrees C and 22.1 degrees C by sorbitol and sucrose addition, respectively. These data suggested that the addition of sorbitol and sucrose triggered the formation of more junction zones which caused to increase in hardness and chewiness values. The enhanced properties of fish gel solutions with confectionery solutes showed the potential for use of this fish gelatin in gummy like candies.
dc.identifier.doi10.1016/j.lwt.2018.11.046
dc.identifier.endpage505
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85057301498
dc.identifier.scopusqualityQ1
dc.identifier.startpage499
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.11.046
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5938
dc.identifier.volume101
dc.identifier.wosWOS:000456491100065
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKamer, Deniz Damla Altan
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorIşık, Nuray Olcay
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFish gelatin
dc.subjectMarine species
dc.subjectSorbitol
dc.subjectSucrose
dc.subjectGelation kinetics
dc.subjectPhysicochemical Properties
dc.subjectSkin Gelatin
dc.subjectFilms
dc.subjectSugars
dc.subjectCollagen
dc.subjectGels
dc.titleEffect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
dc.typeArticle

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