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Title: Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: Effects of deep-sea water culturing
Authors: Bonnie Sun Pan
Hoa En Chen
Wen Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Deep-sea water
Orbicular batfish
Date: 2018-06
Issue Date: 2018-11-07T08:28:31Z
Publisher: International Journal of Food Properties
Abstract: Abstract: 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.
Relation: 21(1) pp.1080-1090
Appears in Collections:[Department of Food Science] Periodical Articles

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