Uskumru (Scomber scombrus) ve Levrek (Dicentrarchus labrax ) Kemiklerinden Jelatin Ekstraksiyonu ve Karakterizasyonu

Bu çalışmanın amacı uskumru (Scomber scombrus) ve levrek (Dicentrarchus labrax) kemiklerinden jelatin ekstraksiyonu ve fizikokimyasal özelliklerinin belirlenerek ticari balık ve sığır jelatinleri ile karşılaştırılmasıdır. Uskumru ve levrekten elde edilen jelatinlerin verimi sırasıyla %5,98 ile %6,20'dir. Ekstrakte edilen her iki jelatinin ticari jelatinlere göre yüksek protein içeriğine ve düşük nem içeriğine sahip olması önemli düzeyde yüksek saflığa sahip olduğunu göstermektedir. Uskumru ve levrek jelatinlerinin erime sıcaklıkları sırasıyla 25,5 ile 23°C'dir. Uskumru jelatini ticari jelatinlere göre sarımsı ve L* değeri daha yüksek bulunmuştur. Mevcut çalışmada jelatin üretimi için kullanılan uskumru ve levrek kemikleri ticari sığır ve balık jelatini ile karşılaştırıldığında, istenilen fonksiyonel özelliklere sahip ve yüksek verimde jelatin üretimi için ümit verici bir kaynak olarak kullanılabilir.

Extraction and Characterization of Gelatin from Mackerel (Scomber scombrus) and Sea bass (Dicentrarchus labrax) Bones

The aims of this study were to determine the physicochemical properties of extracted gelatins from mackerel (Scomber scombrus) and sea bass (Dicentrarchus labrax) bones and compare with those of commercial fish and bovine gelatins. The yield of gelatin obtained from the bone of mackerel and sea bass were 5.98 and 6.20%, respectively. Two extracted gelatins showed higher protein content, lower moisture content compared to both commercial gelatins, indicates that the gelatin has considerably high purity. Melting temperatures of mackerel and sea bass bone gelatins were 25.5 and 23°C, respectively. Mackerel bone gelatin was yellow in appearance and higher L* value than both commercial gelatins. It can be concluded from the present study that mackerel and sea bass bone are a prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian and fish gelatins.

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