Skip to main content
SpringerLink
Log in

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

  • ORIGINAL ARTICLE
  • Published:
Journal of Material Cycles and Waste Management Aims and scope Submit manuscript

Abstract

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (P < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71–80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Muyonga JH, Cole CGB, Duodu KG (2004) Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus). Food Chem 85:81–89

    Article  Google Scholar 

  2. Zhou P, Mulvaney SJ, Regenstein JM (2006) Properties of Alaska Pollock skin gelatin: a comparison with tilapia and pork skin gelatins. J Food Sci 71:313–321

    Article  Google Scholar 

  3. Arnesen JA, Gildberg A (2007) Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresour Technol 98:53–57

    Article  Google Scholar 

  4. Haug IJ, Draget KI, Smidsrød O (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatine. Food Hydrocolloid 18:203–213

    Article  Google Scholar 

  5. Gómez-Guillén MC, Ihl M, Bifani V, Silva A, Montero P (2007) Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloid 21:1133–1143

    Article  Google Scholar 

  6. FAO Statistical Yearbook (2012) World food and agriculture. Food Agriculture Organization of the United Nations, Rome

    Google Scholar 

  7. Crapo C, Paust B, Babbitt J (1993) Recoveries and yields from Pacific fish and shellfish. Mar Advis Bull 37 Rev 1–37

  8. Kim SK, Mendis E (2006) Bioactive compounds from marine processing byproducts—a review. Food Res Int 39:383–393

    Article  Google Scholar 

  9. Montero P, Gómez-Guillén MC (2000) Extracting conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatine. J Food Sci 65:434–438

    Article  Google Scholar 

  10. Association of Official Analytical Chemists International (2000) Method 927.05, Method 942.05, Method 984.13, Method 948.21. In: Horwitz W (ed) Official methods of analysis of aoac international. Aoac international, Gaithersburg, Maryland

  11. Bligh EG, Dyer WJ (1959) A rapid method for total lipid extraction and purification. Can J Biochem Phys 37:911–917

    Article  Google Scholar 

  12. Edwards CA, O’Brien WD Jr (1980) Modified assay for determination of hydroxyproline in a tissue hydrolyzate. Clin Chim Acta 104:161–167

    Article  Google Scholar 

  13. Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C (2011) The extraction of gelatine from Mackerel (Scomber scombrus) heads with the use of different organic acids. J Fish Sci 5:52–63

    Google Scholar 

  14. Du L, Khiari Z, Pietrasik Z, Betti M (2013) Physico-chemical and functional properties of gelatins extracted from turkey and chicken heads. Poult Sci 92:2463–2474

    Article  Google Scholar 

  15. Eastoe JE, Eastoe B (1952) A method for the determination of total nitrogen in proteins. Br Gelatine Glue Res Assoc Res Rep Ser B 5:1–17

    Google Scholar 

  16. Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C (2013) Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem 139:347–354

    Article  Google Scholar 

  17. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685

    Article  Google Scholar 

  18. Hirs CHW (1967) Determination of cystine as cysteic acid. Methods Enzymol 11:59–62

    Article  Google Scholar 

  19. Gornall AG, Bardawill CJ, David MM (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766

    Google Scholar 

  20. Di Giuseppe E, Funiciello F, Corbi F, Ranalli G, Mojoli G (2009) Gelatins as rock analogs: a systematic study of their rheological and physical properties. Tectonophysic 473:391–403

    Article  Google Scholar 

  21. Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C (2014) Characterisation of blue whiting skin gelatines extracted after pre-treatment with different organic acids. J Aquat Food Prod Technol. doi:10.1080/10498850.2013.791904

    Google Scholar 

  22. Toppe J, Albrektsen S, Hope B, Aksnes A (2007) Chemical composition, mineral content and amino acid and lipid profiles in bones from various fish species. Comp Biochem Physiol Part B Biochem Mol Biol 146:395–401

    Article  Google Scholar 

  23. Leu SS, Jhaveri SN, Karakoltsidis PA, Constantinides SM (1981) Atlantic mackerel (Scomber scombrus): seasonal variation in proximate composition and distribution of chemical nutrients. J Food Sci 46:1635–1638

    Article  Google Scholar 

  24. Council Directive 1999/31/EC of 26 April 1999 on the landfill of waste. Off J Eur Comm L 182, 16/07/1999

  25. Sukkwai S, Kijroongrojana K, Benjakul S (2011) Extraction of gelatin from bigeye snapper (Priacanthus tayenus) skin for gelatin hydrolysate production. Int Food Res J 18:1129–1134

    Google Scholar 

  26. Giménez B, Turnay J, Lizarbe MA, Montero P, Gómez-Guillén MC (2005) Use of lactic acid for extraction of fish skin gelatin. Food Hydrocoll 19:941–950

    Article  Google Scholar 

  27. Nagai T, Suzuki N (2000) Isolation of collagen from fish waste material–skin, bone and fins. Food Chem 68:277–281

    Article  Google Scholar 

  28. Gómez-Guillén MC, Montero P (2001) Extraction of gelatine from megrim (Lepidorhombus boscii) skins with several organic acids. J Food Sci 66:213–216

    Article  Google Scholar 

  29. Gómez-Guillén MC, Turnay J, Fernandez-Diaz MD, Ulmo N, Lizarbe MA, Montero P (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocoll 16:25–34

    Article  Google Scholar 

  30. Nagai T, Yamashita E, Taniguchi K, Kanamori N, Suzuki N (2001) Isolation and characterisation of collagen from the outer skin waste material of cuttlefish (Sepia lycidas). Food Chem 72:425–429

    Article  Google Scholar 

  31. Bellon G, Wegrowski J, Perreau C, Randoux A, Borel JP, Malgras A, Chastang F (1988) A parallel between two techniques of extraction of connective tissue macromolecules. Anal Biochem 175:263–273

    Article  Google Scholar 

  32. Schrieber R, Gareis H (2007) Gelatine handbook: theory and industrial practice. Wiley-VCH GmbH & Co., Weinhem

    Book  Google Scholar 

  33. Morimura S, Nagata H, Uemura Y, Fahmi A, Shigematsu T, Kida K (2002) Development of an effective process for utilization of collagen from livestock and fish waste. Process Biochem 37:1403–1412

    Article  Google Scholar 

  34. Ledward DA (1986) Gelation of gelatin. In: Mitchell JR, Ledward DA (eds) Functional properties of food macromolecules. Elsevier Applied Science Publishers Ltd., London, pp 171–201

    Google Scholar 

  35. Matsuura T, Idota N, Hara Y, Annaka M (2009) Dynamic light scattering study of pig vitreous body. Progr Colloid Polym Sci 136:195–204

    Google Scholar 

  36. Kernot JC, Knaggs J (1929) The swelling of fish skins in solutions of inorganic and organic acids. Proc R Soc B 105:280–293

    Article  Google Scholar 

  37. Bowes JH, Kenten RH (1947) Uptake of water by collagen in solutions of alkalis and strong and weak organic bases. Nature 160:827–828

    Article  Google Scholar 

  38. Kittiphattanabawon P, Benjakul S, Visessanguan W, Nagai T, Tanaka M (2005) Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food Chem 89:363–372

    Article  Google Scholar 

  39. Gómez-Guillén MC, Giménez B, Montero P (2005) Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocolloid 19:923–928

    Article  Google Scholar 

  40. Rigby BJ (1968) Amino acid composition and thermal stability of the skin collagen of the Antarctic ice-fish. Nature 219:166–167

    Article  Google Scholar 

  41. Kimura S, Ohno Y (1987) Fish type I collagen: tissue specific existence of two molecular forms, (α1)2α2 and α1α2α3 in Alaska pollack. Comp Biochem Physiol 88B:409–413

    Google Scholar 

  42. Kimura S, Zhu X, Matsui R, Shijoh M, Takamizawa S (1988) Characterisation of fish muscle type I collagen. J Food Sci 23:1315–1316

    Article  Google Scholar 

  43. Gilsenan PM, Ross-Murphy SB (2000) Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloid 14:191–196

    Article  Google Scholar 

  44. Binsi PK, Shamasundar BA, Dileep AO, Badii F, Howell NK (2009) Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocoll 23:132–145

    Article  Google Scholar 

  45. Cheow CS, Norizah MS, Kyaw ZY, Howell NK (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem 101:386–391

    Article  Google Scholar 

  46. Arnesen JA, Gildberg A (2002) Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica). Bioresour Technol 82:191–194

    Article  Google Scholar 

  47. Gundmundsson H, Hafsteinsson H (1997) Gelatin from cod skins as affected by chemical treatments. J Food Sci 52:37–39

    Article  Google Scholar 

  48. Wangtueai S, Noomhorm A (2009) Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT Food Sci Technol 42:825–834

    Article  Google Scholar 

Download references

Acknowledgments

This work was conducted with the financial support from the Irish government under FIRM 2006. The authors would like to acknowledge their support. Many thanks go to Mr. John Fagan from BIM for providing the fish and Dr. José Manuel Barat from the Universidad Politécnica de Valencia for assistance with the cryo-SEM analysis.

Author information

Author notes

  1. Zied Khiari

    Present address: Department of Agricultural Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB, T6G 2P5, Canada

Authors and Affiliations

  1. School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland

    Zied Khiari & Catherine Barry-Ryan

  2. Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Finca Zamaduenas, Valladolid, Spain

    Daniel Rico & Ana Belen Martin-Diana

Authors
  1. Zied Khiari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Daniel Rico
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ana Belen Martin-Diana
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Catherine Barry-Ryan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zied Khiari.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Khiari, Z., Rico, D., Martin-Diana, A.B. et al. Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins. J Mater Cycles Waste Manag 19, 180–191 (2017). https://doi.org/10.1007/s10163-015-0399-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10163-015-0399-2

Keywords

Search

Navigation