- 期刊
FUNCTIONAL CHARACTERISTICS AND QUALITY OF ULTRAVIOLET-IRRADIATED PARTIALLY INSOLUBLE FISH GELATIN AS SHARK FIN ANALOGS
並列摘要
Tilapia skin gelatin powder was used to parpare shark fin analogs. Experimental samples were exposed to ultraviolet (UV) irradiation at 612, 1224, 1836, 2448, 3060, and 3672 mJ/cm^2. Fish gelatin exposed to UV at 1836 mJ/cm^2 became partially insoluble. UV exposure reduced the transmittance of amide I at 1630 cm^(-1), amide II at 1480-1575 cm^(-1), and amide III at 1237 cm^(-1) in Fourier transform infrared spectra. UV treatment at 612 mJ/cm^2 significantly reduced the gel strength of fish gelatin, whereas higher UV exposure increased the gel strength. UV irradiation at up to 3060 mJ/cm^2 increased the b* value (yellowness) of gelatin powder, and UV irradiation at 3672 mJ/cm^2 reduced the gelatin particle size from a mean length of 0.43 mm and a mean width of 0.25 mm to 0.29 and 0.2 mm, respectively. Hence, UV irradiation of fish gelatin at 612 mJ/cm^2 can significantly prevent cooking loss by 32.6%. UV-irradiated fish gelatin can be applied as a structural ingredient for preparing shark fin analogs.