Extracción de colágeno de cabezas y pieles de trucha arcoíris (Oncorhynchus mykiss)
Resumen
El procesamiento del pescado produce cantidades significativas de subproductos. La disposición de estos desechos puede provocar problemas ambientales y de salud humana; sin embargo, estos subproductos a menudo pueden ser transformados en productos mas beneficiosos y de alto valor. Este estudio investigó las propiedades fisicoquímicas de la gelatina obtenida de las cabezas y pieles de la trucha arcoíris (Oncorhynchus mykiss). El rendimiento de gelatina obtenida de las cabezas y pieles fue del 6,17 y 8,46 %, respectivamente. El contenido de proteína en la gelatina obtenida de la piel (84,68 %) fue mayor que el de la gelatina obtenida de la cabeza (81,9 %) (P<0,05). Ambas gelatinas exhibieron valores de pH ligeramente ácidos (6,42 para las cabezas y 6,20 para las pieles). El análisis FTIR confirmó las características espectrales típicas específicas del colágeno en ambas muestras. La gelatina obtenida de la piel exhibió un color más claro y más rojizo– amarillo en comparación con la gelatina obtenida de la cabeza (P<0,05). Los resultados del análisis sensorial indicaron que ambas muestras de gelatina tenían un olor suave; sin embargo, la gelatina obtenida de la cabeza exhibió un olor fácilmente más perceptible en comparación con el derivado de la piel (P<0,05). Estos resultados indican que las cabezas y pieles de trucha arco íris son fuentes adecuadas para la producción de gelatina y promueven la utilización sostenible de los subproductos generados durante el procesamiento del pescado.
Descargas
Citas
Food and Agriculture Organization of the United Nations (FAO). The State of World Fisheries and Aquaculture 2024 – Blue Transformation in action. [Internet]. Rome: FAO, 2024 [cited dd/mm/año]. doi: https://doi.org/ppmm
Polat A, Tokur B, Buga H. Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes. Ege J. Fish. Aquat. Sci. [Internet]. 2022; 39(1):71-80. doi: https://doi.org/ppmn
Zhang J, Akyol Ç, Meers E. Nutrient recovery and recycling from fishery waste and by–products. J. Environ. Manag. [Internet]. 2023; 348:119266. doi: https://doi.org/ppmp
Mahboob S. Isolation and characterization of collagen from fish waste material–skin, scales and fins of Catla catla and Cirrhinus mrigala. J. Food Sci. Technol. [Internet]. 2015; 52(7):4296-4305. doi: https://doi.org/gnn457
Elavarasan K, Kumar A, Uchoi D, Tejpal CS, Ninan G, Zynudheen AA. Extraction and characterization of gelatin from the head waste of tiger tooth croaker (Otolithes ruber). Waste Biomass Valori. [Internet]. 2017; 8:851-858, doi: https://doi.org/f93hmr
Radziemska M, Vaverková MD, Adamcová D, Brtnický M, Mazur Z. Valorization of fish waste compost as a fertilizer for agricultural use. Waste Biomass Valori. [Internet]. 2019; 10:2537-2545. doi: https://doi.org/ghtppj
Nagai T, Suzuki N. Isolation of collagen from fish waste material—skin, bone and fins. Food Chem. [Internet]. 2000; 68(3):277-281. doi: https://doi.org/dmfmv7
Fonseca C, Frare LM, D’avila L, Edwiges T. Influence of different waste compositions from tilapia fish on methane production. J. Clean. Prod. [Internet]. 2020; 265:121795. doi: https://doi.org/gzkmkx
Araujo J, Sica P, Costa C, Márquez MC. Enzymatic hydrolysis of fish waste as an alternative to produce high value–added products. Waste Biomass Valori. [Internet]. 2021; 12:847- 855. doi: https://doi.org/gwjgnb
Valcarcel J, Hermida–Merino C, Piñeiro MM, Hermida–Merino D, Vázquez JA. Extraction and characterization of gelatin from skin by–products of seabream, seabass and rainbow trout reared in aquaculture. Int. J. Mol. Sci. [Internet]. 2021; 22(22):12104. doi: https://doi.org/ppmq
Tziveleka LA, Kikionis S, Karkatzoulis L, Bethanis K, Roussis V, Ioannou E. Valorization of fish waste: Isolation and characterization of acid–and pepsin–soluble collagen from the scales of mediterranean fish and fabrication of collagen– based nanofibrous scaffolds. Mar. Drugs. [Internet]. 2022; 20(11):664. doi: https://doi.org/ppmr
Adamiano A, Scialla S, Carella F, Casella M, Camerini S, Quarta A, Muntiu A, Ferrari F, Vitali A., Iafisco M, Piccirillo C. Simultaneous extraction of calcium phosphates and proteins from fish bones. Innovative valorisation of food by–products. J. Clean. Prod. [Internet]. 2023; 385:135656. doi: https://doi.org/gv2q6p
Boronat Ò, Sintes P, Celis F, Díez M, Ortiz J, Aguiló–Aguayo I, Martín–Gómez H. Development of added–value culinary ingredients from fish waste: Fish bones and fish scales. Int. J. Gastron. Food Sci. [Internet]. 2023; 31:100657. doi: https://doi.org/ppms
Duconseille A, Astruc T, Quintana N, Meersman F, Sante–Lhoutellier V. Gelatin structure and composition linked to hard capsule dissolution: A review. Food Hydrocoll. [Internet]. 2015; 43:360-376. doi: https://doi.org/f6rzgj
Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang, H. Collagen and gelatin: Structure, properties, and applications in food industry. Int. J. Biol. Macromol. [Internet]. 2024; 254(3):128037. doi: https://doi.org/ppmt
Salci Y. Importance of seafood gelatin for food industry. Eurasian J. Sci. Technol. [Internet]. 2019 [cited 12 Jan. 2024]; 3(1):19-25. Available in: https://goo.su/V29qvw
Nurilmala M, Suryamarevita H, Hizbullah H H, Jacoeb AM, Ochiai Y. Fish skin as a biomaterial for halal collagen and gelatin. Saudi J. Biol. Sci. [Internet]. 2022; 29(2):1100-1110. doi: https://doi.org/ppmv
Rather JA, Akhter N, Ashraf QS, Mir SA, Makroo HA, Majid D, Barba FJ, Khaneghah AM, Dar BN. A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag. Shelf Life. [Internet]. 2022; 34:100945. doi: https://doi.org/ppmw
Food and Agriculture Organization of the United Nations (FAO). The state of world fisheries and aquaculture 2022. Towards blue transformation. [Internet]. Rome: FAO, 2022 [cited 12 Jan. 2024]. doi: https://doi.org/grcg7t
Çöteli, FT. Su ürünleri ürün raporu [Product Report Aquatic Products]. Tarımsal ekonomi ve politika geliştirme enstitüsü [Institute of agricultural economics and policy development]. Tepge Publishing No: 403. 2024 [cited 26 Dec. 2024]; 29 p. Turkish. Available in: https://goo.su/NNxE
Rigueto CVT, de Oliveira R, Gomes KS, Alessandretti I, Nazari MT, Rosseto M, Krein DDC, Loss RA, Dettmer A. From waste to value–added products: A review of opportunities for fish waste valorization. Environ. Qual. Manag. [Internet]. 2023; 33(1):203-221. doi: https://doi.org/ppmx
Tabarestani HS, Maghsoudlou Y, Motamedzadegan A, Mahoonak AS. Optimization of physico–chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresour. Technol. [Internet]. 2010; 101(15):6207-6214. doi: https://doi.org/bjw6h6
Tabarestani HS, Maghsoudlou Y, Motamedzadegan A, Sadeghi Mahoonak AR. Effect of pretreatment conditions on physicochemical properties of rainbow trout skin gelatin. J. Aquat. Food Prod. Technol. [Internet]. 2014; 23(1):14-24. doi: https://doi.org/ppmz
Boran G, Regenstein JM. Optimization of gelatin extraction from silver carp skin. J. Food Sci. [Internet]. 2009; 74(8): E432-E441. doi: https://doi.org/ctw2p4
AOAC International. Official methods of analysis of AOAC International. 17th ed. Gaithersburg (MD, USA): AOAC International; 2000. 1015 p.
Matulessy DN, Erwanto Y, Nurliyani N, Suryanto E, Abidin, MZ, Hakim TR. Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction. Vet. World. [Internet]. 2021; 14(9):2397-2409. doi: https://doi.org/ppm3
Asiamah E, Atter A, Ofori H, Akonor PT, Nketia S, Koivula H, Lee Y, Agyakwah S. Effect of seasonal variation and farming systems on the properties of Nile tilapia extracted from scales. Heliyon, [Internet]. 2024; 10(2):e24504. doi: https://doi.org/ppm4
Muyonga JH, Cole CGB, Duodu KG. Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocoll. [Internet]. 2004; 18(4):581–592. doi: https://doi.org/bnvwjb
Ninan G, Jose J, Abubacker Z. Preparation and characterization of gelatin extracted from the skins of rohu (Labeo rohita) and common carp (Cyprinus carpio). J. Food Process. Preserv. [Internet]. 2011; 35(2):143-162. doi: https://doi.org/bffpjg
He S, Franco C, Zhang W. Characterisation of processing wastes of Atlantic Salmon (Salmo salar) and Yellowtail Kingfish (Seriola lalandi) harvested in Australia. Int. J. Food Sci. Technol. [Internet]. 2011; 46(9):1898-1904. doi: https://doi.org/czbtgg
Li W, Liu Y, Jiang W, Yan X. Proximate composition and nutritional profile of rainbow trout (Oncorhynchus mykiss) heads and skipjack tuna (Katsuwonus pelamis) heads. Molecules [Internet]. 2019; 24(17):3189. doi: https://doi.org/ghtfck
Rosmawati, Abustam E, Tawali AB, Said M I, Sari DK. Effect of body weight on the chemical composition and collagen content of snakehead fish Channa striata skin. Fish. Sci. [Internet]. 2018; 84(6):1081-1089. doi: https://doi.org/ppm5
Adnan S, Kresnowati MTAP, Marlina, Bindar Y. Sustainable valorisation of freshwater fish by–products to gelatin and fish oil by hydrothermal extraction. Int. J. Food Sci. Technol. [Internet]. 2024; 59(11):8224-8235. doi: https://doi.org/ppm6
Cheow CS, Norizah MS, Kyaw Z.Y, Howell N K. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem. [Internet]. 2007; 101(1):386-391. doi: https://doi.org/fq69b6
Rodríguez Herrero Y, López Camas K, Ullah A. Characterization of biobased materials. In:Shakeel A, editor. Advanced applications of biobased materials. Amsterdam: Elsevier; 2023. p. 111-143. doi: https://doi.org/ppm7
Nurhamiyah Y, Irvine G, Themistou E, Chen B. Novel biobased polyamide thermoplastic elastomer with medium hardness. Macromol. Chem. Phys. [Internet]. 2021; 222(21):2100218. doi: https://doi.org/ppm8
Sila A, Martinez–Alvarez O, Krichen F, Gómez–Guillén MC, Bougatef A. Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties. Colloids Surf. A: Physicochem. Eng. Asp. [Internet]. 2017; 529:643-650. doi: https://doi.org/gjzzbz
Hassan N, Ahmad T, Zain NM, Awang SR. Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method. Sci. Rep. [Internet]. 2021; 11(1):9793. doi: https://doi.org/gj34nv
Işık Ç, Parlak ME, Demirel FTK, Odabaş Hİ, Dağdelen AF, Yilmaz MT, Taylan O, Sarıcaoğlu FT. Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins. Food Hydrocoll. [Internet]. 2024; 150:109694. doi: https://doi.org/ppm9
Alfaro ADT, Balbinot E, Weber CI, Tonial IB, Machado– Lunkes A. Fish gelatin: characteristics, functional properties, applications and future potentials. Food Eng. Rev. [Internet]. 2015; 7:33-44. doi: https://doi.org/f6x79k
