Research on the Application of Fish Gum in the Food Industry
March 28, 2024
Abstract: Fish glue, also known as flower glue or fish swim bladder, is an important organ for controlling the sinking and floating of fish in water, and is a good low-fat and high protein material. In recent years, with the rise of healthy and diverse dietary trends, fish gelatin has gained increasing attention in the food industry due to its high nutritional value, abundant raw material resources, and no religious restrictions. Under normal circumstances, traditional methods such as chemical soaking and natural air drying are often used to make fish gelatin into dried products for sale, which requires secondary processing. In recent years, many new products related to fish gelatin, such as medicinal health products, instant food products, and food additives, have entered the public eye, not only improving the utilization rate of related aquatic products, but also providing new choices for the development of new products. 01
The current application status of fish gelatin in the food industry
1.1 Fish glue is used to make dried semi-finished products At present, fish gelatin products on the market are still mainly dried semi-finished products, which require secondary processing before consumption. Traditional methods for processing dried fish swim bladder are relatively simple. After removing the fish swim bladder from the belly, it is cut open, cleaned, and blood stains are removed. It is then air dried and stored. Nowadays, in order to better preserve dried fish gelatin, many businesses also improve the quality of fish gelatin through appropriate soaking and fumigation methods. In addition, there is also a production mode of directly making fish bladder into fish gelatin. Generally, the production of fish gelatin includes three processing methods: alkaline treatment, acid treatment, and enzyme treatment. People concentrate and solidify the fish gelatin, and then use a scraper to cut the solidified gel into uniform thin slices to make fish gelatin slices. 1.2 Fish gelatin is used to make medicinal and health products Fish gelatin has always been regarded as a superior tonic by people. According to records, fish gelatin has the effects of improving gastrointestinal digestive function, delayed nerve conduction, insufficient milk secretion in parturients, as well as strengthening the kidneys and essence, promoting blood circulation and supplementing blood. A rice fish swim bladder health wine was developed by adding rice fish swim bladder enzymatic hydrolysate or crushed rice fish swim bladder products, red date extract, and goji berry extract to the brewing materials before the fermentation of yellow wine. A method for extracting antihypertensive peptides from the swim bladder of yellow croaker was developed, which involves crushing and homogenizing the swim bladder of yellow croaker, extracting it with buffer solution to obtain crude protein, enzymatic hydrolysis, and centrifugation to obtain antihypertensive peptides. In addition, people have also developed a fish belly stew lozenge, which can maintain a certain flavor of the stew and effectively utilize the nutritional components inside the fish gelatin. 1.3 Fish glue is used to make ready to eat products A fish bladder meat cake has been developed by humans, which is a ready to eat fish bladder meat cake made from fish bladder, pork, sweet potato powder, and salt. After beating, stirring, and steaming, it is obtained. A new type of tea flavor fish bladder collagen health jelly was prepared by extracting collagen from fish bladder, using agar as gel, oolong tea as deodorant and flavoring agent. A method for preparing frozen ready to eat fish maw stew has been developed. Fish gelatin is mixed with ingredients and stewed to obtain a canned ready to eat fish gelatin. 1.4 Fish gelatin used in the production of food additives There are studies indicating that fish gelatin has a certain effect on the clarification of wine. He Zhongbao et al. found through their study of the gelatinization effect of fish gelatin in dry red wine that DOEST has a better clarification effect in dry red wine, and its clarification effect is better than that of gelatin and bentonite. In order to prepare edible adhesives with excellent performance and moderate cost, Liu Shifeng et al. used fish bladder glue as raw material to prepare a high-performance edible adhesive. This adhesive has broad application prospects in the food packaging industry, especially in children's products. A method for preparing a seaweed flavored seafood seasoning was invented. Dry fish swim bladders were selected as raw materials, washed, crushed, and soaked before undergoing ultrasonic treatment. Then, ingredients were added and subjected to certain processing to obtain seaweed extract. After seasoning, the seaweed was canned and stored. 02
The nutritional value and functional components of fish gelatin
2.1 Collagen in fish gelatin The protein contained in fish gelatin is type I collagen, with a relatively stable molecular weight. The content of collagen in the swim bladder is related to the type and age of the fish. Usually, the collagen content in fish swim bladder is equivalent to that of fish skin and significantly higher than that of fish bones, scales, and other internal organs. Fish belong to animals with variable temperatures, and the thermal denaturation temperature of collagen in the swim bladder is generally slightly lower than that of collagen in terrestrial mammals, which is positively correlated with the content of arginine (proline and hydroxyproline). Due to the stable triple helix structure formed by the pyrrole ring in imine, fish bladder collagen is more suitable as an alternative source of mammalian collagen for industrial production. 2.2 Amino acids in fish gelatin Compared with mammals, fish collagen has higher levels of serine, leucine, isoleucine, and methionine, while lower levels of hydroxyproline. There are certain differences in the content of glycine, proline, glutamic acid, and aspartic acid in collagen in the swim bladder of different fish species, while the types and contents of other amino acids are similar. Fish collagen forms high tensile strength through covalent crosslinking such as hydrogen bonding of glycine triads, maintaining its structural stability. At the same time, the sub stable state of proline provides structural flexibility, giving collagen a certain degree of flexibility. Twelve batches of fish gelatin were used as the research object, and 16 amino acids were tested. Among them, glycine (Gly) had the highest content, accounting for about 21% of the total, followed by proline (Pro), glutamic acid (Glu), alanine (Ala), and arginine (Arg). Tyr had the lowest content, accounting for only about 0.7% of the total. Flavored amino acids and essential amino acids account for approximately 45% and 18% of the total, respectively, with an essential amino acid index of approximately 35. 03
The current utilization status of different fish gels
At present, the fish gelatin products on the market are mainly dry products, but the popularity of different qualities of fish gelatin in the market varies greatly. Larger and thicker fish gelatin is more favored and can be sold at a high price in the market. High quality yellow lipped fish, turtle gelatin, and other fish gelatin are relatively rare in the market and are mostly used for collection or bidding. Ordinary people mainly consume red fish gelatin, yellow fish gelatin, and Beihai gelatin, while some industrial processed and extracted fish bladder by-products use ordinary fish as processing materials. 04
Discussion and Summary
Fish gelatin, as a beauty and health supplement, is gradually being recognized by people. Many fish gelatin products have been put into production, and with people's pursuit of high-quality collagen, the development and utilization of fish gelatin products also have good prospects. The main consumption area of fish gelatin is in the southern coastal areas of China. Due to complex processing and other reasons, the market has not been opened up, and the existing fish gelatin in the market is mainly a few fish species such as yellow lipped fish. The swim bladder of most fish species has not been fully utilized. Although many studies have attempted to process fish gelatin into different products, most products cannot be put into production or find a market. The development and utilization of fish gelatin products are still in the laboratory theoretical stage, so there is still a lot of exploration space for the development and utilization of fish gelatin products.
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2024-02-26
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