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Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1106–1113 | Cite as

Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization

  • Nagarajan Muralidharan
  • Robinson Jeya Shakila
  • Durairaj Sukumar
  • G. JeyasekaranEmail author
Original Article

Abstract

Acid soluble (ASC) and pepsin soluble (PSC) collagens were extracted from the skin, bone and muscle of a trash fish, leather jacket (Odonus niger) by three different extraction methods. Method I gave 46–50% yield for ASC, Method II gave 49–58% yield for both ASC and PSC and Method III gave 64–71% yield for PSC. The addition of pepsin had increased the yield by 30–45%. The yields of collagen from skin and bone were higher than muscle. SDS-PAGE pattern revealed that skin and bone collagen as Type I collagen with a typical (α1)2α2 chains and muscle collagen as Type V collagen with a typical α1α3α2 chains. Td values of bone and muscle collagen were high (30–32 °C) compared to skin collagen (27–28 °C). The higher imino acids (190 residues/1,000 residues) were found responsible for the higher Td values. The trash fish, leather jacket can therefore be exploited effectively for collagen as it has got good thermal properties for pharmaceutical and biomedical applications.

Keywords

Muscle Fish Skin Bone Collagen Leather 

Notes

Acknowledgements

The authors thank the Dean, Fisheries College and Research Institute, Tuticorin for his encouragement and for providing the necessary facilities to undertake this work. This study was a part of M.F.Sc thesis submitted by the first author to the Tamil Nadu Veterinary and Animal Sciences University, Chennai, India. We are grateful to the Director, Central Institute of Fisheries Technology, Kochi, India for carrying out the amino acid analysis of the sample.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Nagarajan Muralidharan
    • 1
  • Robinson Jeya Shakila
    • 1
  • Durairaj Sukumar
    • 1
  • G. Jeyasekaran
    • 1
    Email author
  1. 1.Department of Fish Processing Technology, Fisheries College and Research InstituteTamil Nadu Veterinary and Animal Sciences UniversityTuticorinIndia

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