Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)

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dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridOztop, Mecit Halil/0000-0001-6414-8942
dc.authoridSezer, Purlen/0000-0002-6211-8325
dc.contributor.authorSezer, Purlen
dc.contributor.authorOkur, Ilhami
dc.contributor.authorOztop, Mecit Halil
dc.contributor.authorAlpas, Hami
dc.date.accessioned2024-11-07T13:32:38Z
dc.date.available2024-11-07T13:32:38Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication separately and gelled afterwards. The physicochemical measurements based on gel strength, turbidity and rheology experiments showed that HHP treatment on fish and bovine gelatin stabilized the gelatin network by organising the structure and reducing the free volume. Both processing methods (HHP and US) increased the gel strength significantly (P < 0.05) compared with non-treated samples. Fourier-transform infrared spectroscopy (FTIR) results indicated that conformations of amino acids changed after the treatments. Furthermore, US treatment was shown to destroy the gelatin network, change the gelation mechanism and decreased the degree of aggregation. Both treatments improved the gel characteristics as gel strength, gelling and melting temperatures of the fish gelatin. At the end, the best combination for fish gelatin among HHP and US treatments was found as 400 MPa-10 degrees C-15 min pressurisation.
dc.description.sponsorshipMiddle East Technical University [BAP-314-2018-2741]; COST Action [CA 15209]; Dr. Oztop's award of Science Academy's Young Scientist Awards Program (BAGEP)
dc.description.sponsorshipThis study was funded by Middle East Technical University Research Fund Project [grant number BAP-314-2018-2741]. Also, COST Action CA 15209 European Network on Relaxometry is acknowledged as some of the findings are discussed in the action's network meetings and suggestions were taken into consideration in the final text. A part of the funding also came from Dr. Oztop's award of Science Academy's Young Scientist Awards Program (BAGEP).
dc.identifier.doi10.1111/ijfs.14487
dc.identifier.endpage1476
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85077860473
dc.identifier.scopusqualityQ1
dc.identifier.startpage1468
dc.identifier.urihttps://doi.org/10.1111/ijfs.14487
dc.identifier.urihttps://hdl.handle.net/11480/15536
dc.identifier.volume55
dc.identifier.wosWOS:000506701200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectFish Gelatin
dc.subjectfourier-transform infrared spectroscopy
dc.subjectgelation
dc.subjecthigh hydrostatic pressure
dc.subjectrheology
dc.subjectultrasonication
dc.titleImproving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)
dc.typeArticle

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