However, the current research on fish gelatin protein membranes mainly focuses on large seawater fish such as seabass, tuna, walleye, and cod. In addition, high-purity fish gelatin can be mixed with animal gelatin, and this mixture has better film-forming properties. Studies have reported that fish skin gelatin extracted with hot water has good film-forming properties. 3、Film-forming properties of fish gelatin Therefore, because fish gelatin contains high hydrophobic amino acid residues and viscosity, the use of it to prepare gelatin foaming agents has a good application prospect. ![]() ![]() This is mainly because the hydrophobic part of fish gelatin is adsorbed on the gas-liquid interface, and its area increases with the spreading and exposure of the protein, thereby promoting the formation and stability of the foam. In addition, fish gelatin can reduce the surface tension of the gas and liquid phases by increasing the phase viscosity of the solution to show a certain degree of foaming. So on the whole, the foaming power of fish bone and fish scale gelatin solution is better than fish skin gelatin. From the point of view of the type of gelatin, the initial foaming force of fish skin gelatin solution is greater than that of the corresponding fish bone and scale gelatin solution but the foam stability of fish skin gelatin solution is better than that of the corresponding fish bone and scale gelatin. The foaming power of fish gelatin showed a steady upward trend with the increase of its solution concentration. This shows that the use of fish gelatin emulsifier has certain limitations. Heat treatment (30℃ and 90℃) Respectively treat within 30min), and it is relatively stable under the condition of pH (3~8). By studying the molecular weight of fish gelatin and environmental factors such as pH, salinity, thermal processing and other environmental factors, it is found that the fish gelatin emulsifier is only below the salt concentration of 250mM sodium chloride solution. However, by comparing the tuna fish gelatin emulsifier and the pig gelatin emulsifier, it is found that the stability of the tuna gelatin emulsifier is poor at the same protein concentration. That is, under normal circumstances, fish gelatin is relatively stable during the emulsification process. Studies have found that even when the temperature, salt concentration, and pH value change, the fish gelatin emulsion can still maintain a certain degree of stability. Only the skin gelatin prepared by the alkaline method exhibits a certain emulsifying ability when the concentration C>0.6%, while the fish skin gelatin can be used to make emulsifiers. Most gelatin solutions have no emulsifying properties. The functional properties of fish gelatin such as emulsification, foaming and film-forming properties are closely related to its application. Because fish skin gelatin can release the embedded volatile fragrance, it can be used for the development of new products. ![]() By studying the effect of melting temperature on the organoleptic properties of fish skin gelatin, it is found that compared with pig skin gelatin, fish skin gelatin is easier to release the desired flavor and aroma. For example, the Japanese patent uses chemical modification to make fish gelatin derivatives not only retain the excellent properties of fish gelatin to moisturize and lubricate the skin, but also eliminate the fishy smell of fish. After research, it is found that fish gelatin can be denatured by modification, thereby reducing or eliminating its fishy. 3、Flavor of fish gelatinĪlmost all studies on the extraction and properties of fish gelatin show that, compared with land mammal gelatin, fish gelatin has a more or less fishy smell, and this smell limits its application to a certain extent. Studies have found that when the concentration of acid is too high, it may increase the content of small molecular weight proteins in fish gelatin, thereby reducing its viscosity. With the increase of acid concentration, the viscosity of gelatin first increases and then decreases. The viscosity of gelatin is affected by temperature, concentration, pH, etc., while the concentration and type of acid have a significant effect on the viscosity of gelatin solution. The gel strength of fish skin gelatin is positively correlated with the content of gel chains in fish skin gelatin, that is, the more d chain content, the higher the gel strength. Gel strength is a measure of the hardness, stiffness, strength and compressibility of gelatin at a specific temperature, which are all affected by the concentration and molecular weight of gelatin. Gel strength and viscosity are important indicators to measure the quality of gelatin, and its flavor directly affects the development and application of gelatin.
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