Food and Bioprocess Technology

, Volume 6, Issue 8, pp 2118–2127

Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values


    • Federal Technological University of Paraná (UTFPR)
    • Faculdade de Engenharia, Laboratório de Tecnologia de AlimentosUniversidade Tecnológica Federal do Paraná (UTFPR)
  • Gustavo Graciano Fonseca
    • Laboratory of Bioengineering, Faculty of EngineeringFederal University of Grande Dourados (UFGD)
  • Carlos Prentice-Hernández
    • Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande (FURG)
Original Paper

DOI: 10.1007/s11947-012-0859-9

Cite this article as:
da Trindade Alfaro, A., Fonseca, G.G. & Prentice-Hernández, C. Food Bioprocess Technol (2013) 6: 2118. doi:10.1007/s11947-012-0859-9


The effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control tilapia skin gelatin and a commercial mammalian gelatin. The addition of the agents (sucrose 4 % and 8 % (w/v), glycerol 5 % and 10 % (v/v), NaCl 0.3 and 0.8 mol/L, MgCl2 0.3 and 0.8 mol/L, MgSO4 0.3 and 0.8 mol/L, KCl 0.3 and 0.8 mol/L, and transglutaminase 10 and 15 mg/mL) slightly increased the turbidity. There were different ratios of rheological properties depending on the agent, concentration, and pH. The addition of all agents increased the viscosity of the gelatin solution, mainly at pH 5.0. The addition of glycerol (10 % (v/v)) raised viscosity up to 7.45 cP. The setting time was prolonged by incorporating the agents. The gelatin samples with the addition of MgSO4 0.8 mol/L showed higher gel strength than the mammalian gelatin, exhibiting values of 298 and 295gf at pH 5.0 and 8.0, respectively.


Tilapia Skin Gelatin Agents Functional properties

Copyright information

© Springer Science+Business Media, LLC 2012