The Effect of Fish Skin Collagen Extraction Method on Restructured Fish Products
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Abstract:
To improve the quality of minced freshwater fish products, restructured fish products were prepared using grass carp as a raw material, and the effects of extraction method, and particularly of salt, acid, and alkaline solutions, were examined. Gel strength, textural characteristics (hardness and chewiness), syneresis rate, and change in whiteness of the restructured fish were examined to comprehensively evaluate the effects of extraction method on collagen properties and the quality of restructured fish. Furthermore, the chemical bonding force, trichloroacetic acid (TCA) soluble peptide content, paraffin tissue sections, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to study the collagen properties of restructured fish. The quality of restructured meat with respect to collagen quality was optimal for extraction with the alkaline solution, intermediate for acid, and lowest for the salt solution. Furthermore, alkali-soluble collagen not only formed disulfide bonds during the gelation of minced fish, but also formed non-disulfide bonds via the activation of endogenous transglutaminase (TG), strengthening the gel network structure. Acid-soluble collagen formed disulfide bonds during the gelation of minced fish and had increased gelation force. Salt-soluble collagen formed more macromolecules, thus enhancing the gel network.
