Microwave processing technology influences the functional and structural properties of fish gelatin

Area of Science:

• Food Science
• Material Science
• Biotechnology

Background:

• Fish gelatin (FG) is a promising alternative to mammalian gelatin.
• Understanding processing effects on FG functional properties is crucial for its application.
• Microwave processing technology (MPT) offers rapid and efficient heating.

Purpose of the Study:

• To investigate the impact of MPT on the functional and structural characteristics of fish gelatin.
• To determine optimal MPT parameters for improving FG properties.
• To assess the potential of MPT-treated FG as a substitute for mammalian gelatin.

Main Methods:

• Fish gelatin samples were treated with MPT at varying power (240-800 W) and time (1-4 min).
• Functional properties evaluated included gel strength, texture, emulsifying activity index (EAI), and emulsion stability index (ESI).
• Structural changes were analyzed using rheology, intrinsic fluorescence, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM).

Main Results:

• MPT significantly improved gel strength and texture, particularly at 240 W.
• EAI of FG was greatly enhanced by MPT, while ESI decreased.
• MPT increased FG viscosity and reduced gelation times, indicating gelatin unfolding and H-bond formation.
• SEM revealed denser structures with fewer voids in MPT-treated FG gels.

Conclusions:

• MPT effectively modifies FG, enhancing key functional and structural properties.
• Low power and short duration MPT treatments yield superior results for FG gel structure.
• MPT-treated FG presents a suitable, potentially halal, alternative to mammalian gelatin in various applications.