Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin

Mohammad Shafiur Rahman, Ghalib Said Al-Saidi, Nejib Guizani

Research output: Contribution to journalArticle

78 Citations (Scopus)

Abstract

Glass transition and other thermal characteristics of gelatin from different sources were studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial glass transition temperatures of equilibrated gelatin samples at 11.3% relative humidity, determined from reversible heat flow thermogram of MDSC, were 23, 75 and 59 °C, respectively, for tuna skin, bovine and porcine gelatin. When gelatin samples were equilibrated at higher relative humidity of 52.9%, glass transition temperature of fish skin and bovine gelatin decreased to -3 and 57 °C, respectively. Further increase of equilibration relative humidity to 75.3% showed increased value in the case of tuna skin, whereas bovine and porcine did not show any significant change. DSC and MDSC results indicated that tuna gelatin showed lower glass transition compared to mammalian source gelatin equilibrated at the same constant relative humidity. In general glass transition measured by DSC was found lower than the values measured by MDSC. The results in this study showed that the degree of plasticization varied with the source of gelatin as well as their extraction methods.

Original languageEnglish
Pages (from-to)472-481
Number of pages10
JournalFood Chemistry
Volume108
Issue number2
DOIs
Publication statusPublished - May 15 2008

Fingerprint

Tuna
Thunnus albacares
Gelatin
gelatin
skin (animal)
Skin
Hot Temperature
heat
Glass
Differential Scanning Calorimetry
Humidity
differential scanning calorimetry
glass transition
Differential scanning calorimetry
Atmospheric humidity
relative humidity
tuna
Glass transition
glass transition temperature
Transition Temperature

Keywords

  • DSC
  • Glass transition
  • Plasticization
  • State diagram
  • Structure

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. / Rahman, Mohammad Shafiur; Al-Saidi, Ghalib Said; Guizani, Nejib.

In: Food Chemistry, Vol. 108, No. 2, 15.05.2008, p. 472-481.

Research output: Contribution to journalArticle

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