Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması

Yapılan çalışmada jelatin ekstraksiyonu için iki farklı organic asit kullanılmıştır. Çupra (Sparus aurata) balıklarının pulları gelatin kaynağı olarak kullanılmıştır. Kullanılan organik asitlerin kalite ve jelleşme özellikleri üzerine etkileri incelenmiştir. Üretilen jelatinlerin jel dayanım değerlerine, iyi fonksiyonel özelliklere sahip ürünler olduğuna ve her iki grupta da yüksek kalitede jelatinlerin elde edildiği belirtilmiştir. Elde edilen toplam verim sırası ile %31,10 (asetik asit), ve %31,19 (propiyonik asit) olarak tespit edilmiştir. Sonuçlar doğrultusunda, asetik asit kullanılarak elde edilen jelatinin jelleşme noktası 8,9°C değeri ile endüstri açısından daha uygun olduğu görülmüştür. Köpük oluşum kabiliyeti değerleri asetik asit uygulaması için 2,8 ve propiyonik asit uygulama grubu için 3,0 olarak tespit edilmiştir. Farklı organic asit kullanımı renk değerlerinde bir farka neden olmamış, tüm gruplarda renksiz ve transparan ürün eldesi görülmüştür.

Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales

In the current study two different types of organic acids were used in gelatin extraction. The scales of gilthead seabream (Sparus aurata) were used asa source of gelatin. Also the effects on quality and gelling properties of used organic acids were investigated. Due to the determined gel strength values, highquality gelatins were produced in both groups with good functional properties. Total yield of the obtained products was found to be 31.10% (acetic acid), and31.19% (propionic acid). According to the results, scale gelatin recovered by using acetic acid was found more suitable for industry with its 8.9 °C gelling point.Foam formation ability of acetic acid group was determined as 2.8 where the value of propionic was 3.0. Organic acids difference did not effect the colour of theproduct, both groups determined colourless and transparent. Result of the study showed that recovered collogen from gilthead sea bream scales have the potentialto be an alternative source of gelatin with the determined functional properties.

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