Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

• Published in: Journal of food science Vol. 83; no. 5; pp. 1280 - 1291
• Main Authors: Sow, Li Cheng, Kong, Karmaine, Yang, Hongshun
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.05.2018
• Subjects: Animals; Atomic force microscopy; atomic force microscopy (AFM); Atomic structure; Calcium Chloride; Carrageenan; Complex formation; Fish; Fishes; Food; Food industry; Food processing industry; Food production; Fourier transforms; Frequency distribution; Gelatin; Gelatin - chemistry; gellan; Gellan gum; Gels; Gels - chemistry; Humans; Matching; Meat Products; Melt temperature; Microscopy; nanostructure; Physicochemical properties; Polysaccharides; Polysaccharides, Bacterial; Pork; Potassium Chloride; Product development; Properties (attributes); Red Meat; Saccharides; Salts; Substitutes; Swine; Temperature; Tilapia; Zeta potential; nanostructure; atomic force microscopy (AFM); carrageenan; gelatin; gellan
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.14123

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low‐acyl gellan (GE), κ‐carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the Tm increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE‐modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG‐KC and FG‐GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG‐KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG‐GE interaction took place in presence of CaCl2. These structures and interaction differences between FG‐GE and FG‐KC influenced the macro‐properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction‐structure‐physicochemical properties was proposed to explain the differences between the FG‐GE and FG‐KC gels. Practical Application Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.