Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing

• Main Authors: BONNIE SUN Pan, HOA EN Chen, WEN CHIEH Sung
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: International Journal of Food Properties
• Subjects: Deep-sea water; Orbicular batfish; Collagen; Yield; Viscosity
• Online Access: http://dx.doi.org/10.1080/10942912.2018.1476873

Acid-soluble collagen (ASC) was extracted from the skin and meat of orbicular batfish (Platax orbicularis) cultured in deep-sea water (DSW) and shallow-sea water (SSW). The fish cultured in deep-sea water contained higher collagen content (42.14 mg/g) in meat than that cultured in shallow-sea water (33.67 mg/g) (p<0.05). The yield of ASC was 35.72% (dry weight basis) from the skin of DSW cultured fish being higher than that of the SSW cultured fish (25.9%). The collagen of the orbicular batfish cultured in DSW showed higher water-holding capacity and lower thermal denaturation temperature than those from SSW. Orbicular batfish collagens constituted α1-chain, α2-chain and β-chain were characterized as type I collagen. The collagen helices of DSW-cultured orbicular batfish were less stable than those of SSW-cultured orbicular batfish, due to the lower imino acid content.