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Zuev YF, Derkach SR, Bogdanova LR, Voron’ko NG, Kuchina YA, Gubaidullin AT, Lunev IV, Gnezdilov OI, Sedov IA, Larionov RA, Latypova L, Zueva OS. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel. Gels 2023; 9:990. [PMID: 38131976 PMCID: PMC10742947 DOI: 10.3390/gels9120990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023] Open
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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Affiliation(s)
- Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Nikolai G. Voron’ko
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Yulia A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Aidar T. Gubaidullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, 8 Arbuzov Street, 420088 Kazan, Russia
| | - Ivan V. Lunev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Oleg I. Gnezdilov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Igor A. Sedov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Radik A. Larionov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Larisa Latypova
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Da-Zhi Street, Harbin 150001, China;
| | - Olga S. Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, 51 Krasnoselskaya Street, 420066 Kazan, Russia;
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Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248831. [PMID: 36557964 PMCID: PMC9785407 DOI: 10.3390/molecules27248831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022]
Abstract
In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...].
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