Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional Water-Bath and Ultrasound-Assisted Extraction

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Mahjoubi Asil Mahsa; Motamedzadegan Ali; Hoda Fahim; Farmani Jamshid

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Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2024 | Volume:21 | Issue:149 Page(s): 99-113

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Information Journal Paper

Title

Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional Water-Bath and Ultrasound-Assisted Extraction

Author(s)

Mahjoubi Asil Mahsa | Motamedzadegan Ali | Hoda Fahim | Farmani Jamshid | Issue Writer Certificate

Keywords

Caspian Kutum

Gelatin Extraction

Gel Strength Scale

Ultrasound

Abstract

Due to its unique role, phycocyanin pigment extracted from the cycanobacterium Spirulina platensis can play an important role in enriching traditional cheese. In this study, the amount of protein, fat, total sugar, aeration, melting speed of fortified ice cream with different concentrations of phycocyanin pigment were determined. In addition, the counting of bacteria was done along with the assessment of antioxidant properties. Also, GC/MS test was performed to identify volatile compounds. The results of tests showed that the amount of fat, total sugar, melting speed, DPPH of fortified ice cream has decreased significantly compared to the control. Also, the amount of protein, aeration, FRAP and ABTS significantly compared to the control. sensory evaluation, the acceptability of the smell decreased with increasing concentration, but there was no significant difference in other parameters compared to the control. In addition no sighns of Escherichia coli, Staphylococcus aureus and salmonella were found during different days. However, the presence of coliform bacteria 42 to 56 days in enriched and control ice cream. The presence of mold and yeast on days 28 to 56 was evident only in the control sample. The presence of phychrophilic bacteria on days 14 to 56 of fortified ice cream has decreased significantly compared to the control. Also, the results of the vaolatile compounds obtained from GC/MS test in control ice cream and enriched ice cream with 2% phycocyanin pigment show the presence of antioxidant and antimicrobial properties that played an important role in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in using of pigments obtained from cyanobacteria.

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