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Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia (Oreochromis mossambicus) Skin

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Abstract

This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia gelatin did not have any significant difference after the gelatin was heated within a temperature range of 30 °C to 70 °C. However, at 90 °C and 110 °C, denaturation occurred where α-, β- and γ-chains of the gelatin were degraded, leading to a concomitant increase in low molecular peptides. The emulsion stability was investigated through a particle size analyzer, zeta potential, microscopic observation and creaming index. The gelatin emulsion was physically stable at 30 °C to 70 °C with a mean droplet size of less than 13 μm. When the heating temperature was increased to 90 °C and 110 °C, the emulsion showed a pronounced increase in droplet size due to coalescence. The gelatin emulsion heated at 90 °C and 110 °C also displayed instability against creaming after storage at room temperature for 7 days. As the heating temperature increased, the gelatin emulsion exhibited a decrease in apparent viscosity and the flow behavior changed from shear thinning to Newtonian. The rheological data also showed that the storage modulus (G′) of emulsion became more frequency dependent as the heating temperature increased, indicating weak droplet interactions. The tilapia gelatin emulsion was physically unstable when subjected to thermal treatment above 70 °C. The data reported in this study provides useful insight into the formulation of acidic food emulsions that require thermal treatment.

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Acknowledgements

This work was supported by the Malaysia Ministry of Higher Education through the High Rising Star Award (Grant no: 203.PTEKIND.6711530). The author would also like to thank the MyBrain program under the Malaysia Ministry of Higher Education for the financial support backing his PhD study.

Funding

This work was supported by the Malaysia Ministry of Higher Education through the High Rising Star Award (Grant no: 203.PTEKIND.6711530). The author would also like to thank the MyBrain program under the Malaysia Ministry of Higher Education for the financial support backing his PhD study.

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Authors and Affiliations

  1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia

    Chek-Chuan Tan, Alias A. Karim & U. Uthumporn

  2. School of Health Sciences, Universiti Sains Malaysia, Health Campus, 16150, Kubang Kerian, Kelantan, Malaysia

    Farid. C. Ghazali

Authors
  1. Chek-Chuan Tan
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  2. Alias A. Karim
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  3. U. Uthumporn
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  4. Farid. C. Ghazali
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Chek-Chuan Tan. Supervision: Alias A. Karim, U. Uthumporn and Farid. C. Ghazali. The first draft of the manuscript was written by Chek-Chuan Tan and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Alias A. Karim.

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Tan, CC., Karim, A.A., Uthumporn, U. et al. Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia (Oreochromis mossambicus) Skin. Food Biophysics 15, 423–432 (2020). https://doi.org/10.1007/s11483-020-09638-8

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  • DOI: https://doi.org/10.1007/s11483-020-09638-8

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