Thermal Properties of Fish Skin Collagens
Author Information
Author(s): Hofman Kathleen Anne, Newberry Marcus
Primary Institution: The New Zealand Institute for Plant & Food Research Limited
Hypothesis
The study aims to understand the thermal stability of acid-soluble collagen extracted from the skins of hoki and ling fish.
Conclusion
The study found that solvents disrupting hydrogen bonding and slower heating rates decrease the denaturation temperature of collagen.
Supporting Evidence
- Hoki and ling are cold-water fish species caught in New Zealand.
- The skins of these fish are primarily composed of collagen, which has many commercial applications.
- The study found that increasing concentrations of urea and acetic acid decreased the denaturation temperature of collagen.
Takeaway
This study looked at how heat and certain chemicals affect the proteins in fish skin, which can help make better products from fish waste.
Methodology
The study prepared acid-soluble collagens from hoki and ling skins and analyzed their thermal denaturation properties using a Rapid Visco™ Analyzer.
Limitations
The study does not provide specific limitations.
Digital Object Identifier (DOI)
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