Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins. (December 2018)

• Record Type: Journal Article
• Authors: Hamzeh, Ali; Benjakul, Soottawat; Sae-leaw, Thanasak; Sinthusamran, Sittichoke
• Is Part Of: Food bioscience. Volume 26(2018)
• Page Start: 96
• Page End: 103
• Publication Date: 2018-12
• Subjects: Splendid squid -- Gelatin -- Freeze drying -- Spray drying -- Fishy odor -- Loligo formosana; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2018.10.001
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The physicochemical properties and fishy odor of gelatin from splendid squid skins as influenced by drying method were investigated. Gelatins obtained from freeze drying (FG) and spray drying with inlet temperatures of 160 (S160), 180 (S180) and 200 °C (S200) were characterized. All samples had α- and β-chains as the predominant constituents. The lightness decreased and samples became more yellowish and reddish as spray drying inlet temperature increased (P < 0.05). FG showed the highest gel strength, followed by S160, S200 and S180 (P < 0.05). FG also had the highest band intensity of α- and β-chains. Fourier transform infrared spectra of spray dried samples showed the highest loss of triple-helix structure. Spray dried gelatin showed higher solubility than freeze dried gelatin (P < 0.05). Fishy odor was more intense in FG compared to those obtained using spray drying (P < 0.05). Fishy odor intensity decreased as drying temperature increased (P < 0.05) and this was in agreement with the lower values observed for thiobarbituric acid reactive substances, peroxides and volatile compounds including aldehydes, ketones, and alcohols. The results showed that spray drying is a potential means for production of gelatin from splendid squid skins with minimal fishy odor. Highlights: Drying methods affected the properties and fishy odor of gelatin from squid skin. Fishy odor was less intense in spray dried than in freeze dried gelatin. Spray drying had a negative impact on gel strength and color of gelatin.