Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties |
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Authors: | Jing-Iong Yang Wen-Sing Liang Chau-Jen Chow Karl J. Siebert |
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Affiliation: | aDepartment of Seafood Science, National Kaohsiung Marine University, 142 Hai-Chuan Rd., Nan-Tzu, Kaohsiung 81105, Taiwan;bDepartment of Food Science and Technology, Cornell University, 630 W. North Street, Geneva, NY 14456, United States |
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Abstract: | Thermally hydrolyzed tilapia skin gelatin demonstrated noticeable free-radical scavenging and inhibition of lipid peroxidation. Five factors in production of retorted skin gelatin hydrolysate (RSGH) were screened using a fractional factorial design to identify critical factors. Phosphoric acid concentration, water/skin ratio, and retorting time had significant effects on α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging by RSGHs. A face-centered, central composite design in these three factors was used to collect data that resulted in strong response surface models of DPPH scavenging (R2 = 0.977) and inhibition of lipid peroxidation (R2 = 0.967). The most effective condition resulted in 80.3% DPPH scavenging and 75.0% inhibition of lipid peroxidation. The models were used to predict maxima for the two properties. These were 79.4% for DPPH scavenging activity and 77.3% for lipid peroxidation inhibition. Antioxidative tilapia RSGH has potential as a natural antioxidant because a large amount of low-priced skin by-products can be obtained from the tilapia filleting industry. |
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Keywords: | Tilapia Skin gelatin Thermal hydrolysis Hydrolysate Antioxidative activity Optimization |
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