Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin

Year 2023, Volume: 20 Issue: 3, 663 - 676, 26.09.2023

Oylum Şimal Yılmaz , Tuncay Gümüş , Gülce Bedis Kaynarca , Deniz Damla Altan Kamer

https://doi.org/10.33462/jotaf.1226398

Abstract

Technological and rheological properties of fish gelatin (FG) with the addition of different gums (xanthan gum, gellan gum, agar-agar, locust bean gum, carrageenan, guar gum, gum arabic) were determined. Increase in the storage modulus (Gʹ) and loss modulus (Gʺ) was observed with the addition of gums to FG. The elastic structure of FG became stronger and showed a significantly higher gel property (Gʹ>Gʺ). The addition of gum arabic was seen to adversely affect the structure of FG, causing a decrease in gel strength and a more viscous structure. The highest gel strength was achieved with the addition of gellan gum (7.50%). The melting temperatures, gel strength, and consistency index of FG were increased with the addition of all gums, except gum arabic. Addition of 5.00% xanthan gum to FG resulted in an increase in the melting temperature to 15.93ᵒC, which was the highest melting temperature obtained with FG. Similarly, an increase in the melting point was detected with the addition of gellan gum, agar-agar, carrageenan, and carob gum compared to the control. Different hydrocolloids enhanced Kgel, G,G, consistency index, gel strength, and melting temperature of FG. Bloom values for Bovine Gelatin (BG) and FG were 247.16 and 31.29 g, respectively. The bloom value increased to 409.363 with the addition of gellan gum and changed between 8.11-131.08 with the other gums. The water holding capacity (WHC) was found to be 784.36% in BG and 35.14% in FG. The highest WHC among all the mixtures was determined as 232.5% with the addition of 5.00% xanthan gum. The best overall results were obtained with the addition of gellan gum. Gellan gum added to FG could potentially make it suitable for usage in the food industry.

Keywords

Fish gelatin (FG), Gums, Gel strength, Melting point

Farklı Gam İlavesinin Balık Jelatinin Teknolojik ve Reolojik Özellikleri Üzerine Etkisi

Abstract

Farklı gamlar (ksantan gam, gellan gam, agar-agar, keçiboynuzu gam, karagenan, guar gam, gam arabik) ilavesinin balık jelatininin (FG) teknolojik ve reolojik özellikleri üzerine etkisi belirlenmiştir. Balık jelatinine gamların eklenmesiyle birikim modülünde (Gʹ) ve kayıp modülünde (Gʺ) artış tespit edilmiştir. Gam ilavesi ile balık jelatinin elastik yapısı güçlenmiş ve önemli ölçüde daha yüksek bir jel özelliği kazanmıştır (Gʹ>Gʺ). Gam arabik ilavesinin balık jelatininin yapısını olumsuz etkilediği, hem jel mukavemetinde azalmaya hem de daha viskoz bir yapıya neden olduğu tespit edilmiştir. En yüksek jel kuvveti olan 11390.17 Pa değerine % 7.50 gellan gam ilavesiyle ulaşılmıştır. Balık jelatininin erime sıcaklıkları, jel kuvveti ve kıvam indeksi, gam arabik hariç tüm gamların eklenmesiyle artmıştır. Balık jelatinine %5.00 ksantan gam ilave edilmesi, balık jelatini ile elde edilen en yüksek erime sıcaklığı olan 15.93ᵒC'ye erime sıcaklığında bir artışa neden olmuştur. Benzer şekilde gellan gam, agar-agar, karagenan ve keçiboynuzu gam ilavesiyle de kontrole göre erime noktasında artış tespit edilmiştir. Sığır jelatin (BG) ve balık jelatini (FG) için bloom değerleri sırasıyla 247.16 ve 31.29 g olarak tespit edilmiştir. Farklı hidrokolloidler, balık jelatininin Kgel, Gˈ,Gˈˈ, kıvam indeksi, jel kuvveti ve erime sıcaklığını arttırıcı etki göstermiştir. Bloom değeri gellan gam ilavesiyle 409.363 g 'ye yükselirken, diğer gamlarla 8.11 ile 131.08 g arasında değişiklik göstermiştir. Su tutma kapasitesi (WHC) sığır jelatininde %784.36, balık jelatininde ise %35.14 olarak tespit edilmiştir. Tüm karışımlar arasında en yüksek WHC, %5.00 ksantan gam ilavesiyle %232.5 olarak belirlenmiştir. Çalışma kapsamında en iyi sonuçlar gellan gam ilavesiyle elde edilmiştir. Balık jelatinine gellan gam ilavesi ile jelatin gıda endüstrisinde kullanıma uygun hale gelme potansiyeli kazanmaktadır.

Keywords

Balık jelatini (FG), Gam, Jel kuvveti, Erime sıcaklığı

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