Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties

• Published in: Colloids and Surfaces A: Physicochemical and Engineering Aspects
• Main Authors: Sila, Assaâd, Martínez Álvarez, Óscar, Krichen, Fatma, Gómez Guillén, M. C., Bougatef, Ali
• Other Authors: Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Elsevier 2017
• Subjects: Viscoelastic properties; European eel; Skin gelatin; Surface properties; Textural parameters; Anguilla anguilla
• Online Access: http://hdl.handle.net/10261/171341; https://doi.org/10.1016/j.colsurfa.2017.06.032

Gelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin. This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia. Peer Reviewed