Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties

Abstract

Gelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin.