Research on Changes of Chemical Compositions in the Simulation of Shark Fin Processing

Abstract:

The aim of this study is to investigate the changes of chemical compositions in the process of simulation shark fin. The simulation shark fin was produced by tilapia fishtail; whose main chemical compositions were collagen and chondroitin sulfate (CS). The study indicated that both of them had different change trend in the process of simulation. The process of softening had main effect on the content of collagen, the higher of ice acetic acid concentration, the lower of the level of collagen. The content of CS was related to the process of obtaining wings, and the high temperature would induce a reduction of CS. The content of collagen and CS could be maintained efficiently by improving the processing technology of simulation shark fin.

• Periodical: Advanced Materials Research (Volumes 960-961)
• Pages: 193-198
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.960-961.193
• Online since: June 2014
• Authors: Xiong Zhang, Zhen Hua Duan*, Yi Wei Feng
• Keywords: Byproducts, Chondroitin Sulfate, Collagen, Simulation Shark Fin, Tilapia Fishtail

References

[1] F. X. Xu, X. Gao, The extract and qualitative analysis of shark fin, Science and Technology of Food Industry , vol. 28, pp.225-228, June, 2007. (In Chinese).

[2] Z. P. Feng, X. L. Lin, The culture thinking of shark fin's consumption, Oceanic society of China in 2007 academic essays, pp.304-307, December, 2007. (In Chinese).

[3] R. Q. Deng, X. J. Su, Development of imitate shark fin,. Food Science, vol. 7, pp.44-47, July, 2001. (In Chinese).

[4] Z. H. Duan, Lina Jiang, J. L. Wang, Drying and quality characteristics of fresh tilapia fillets dried with hot air-microwave heating,. Food and Bioproducts Processing, 89, pp . 472-476, May, (2011).

DOI: 10.1016/j.fbp.2010.11.005

[5] Z. H. Duan, L. Zhang, J. L. Wang, Study on Characteristic of Isothermal Desorption of Tilapia Meats, Food Science, vol. 32, pp.82-85, June, 2011. (In Chinese).

[6] Y. Yang, Z. H. Duan, Characteristics of vacuum-microwave drying of tilapia fillets and its drying kinetics, Food Science and Technology, vol. 35, pp.101-104, 2010. (In Chinese).

[7] Z. H. Duan, L. Liu, J. L. Wang, Research on the osmotic dehydration of tilapia fillets in salt solution , Fisheries Science, vol. 31, pp.18-21, January, 2012. (In Chinese).

[8] S. K. Zeng, X. Y. Yan, Optimization of extraction conditions and characteristics of skin gelatin from Nile tilapia, International Journal of Food Science Technology, vol 9, pp.1807-1813, July, (2010).

DOI: 10.1111/j.1365-2621.2010.02332.x

[9] Z. H. Duan, L. J. Wang, Tilapia processing technology, Scientific Fish Farming, vol. 32, pp.69-70, Tanuary, 2006. (In Chinese).

[10] Xiong Zhang, Z. H. Duan. Preparation of Simulated Shark Fin from Tilapia Fish Tail , Meat Research, vol. 27, pp.24-27, April, 2013. (In Chinese).

[11] X. J. Lian, X. X. lu, The research process of fish collagen, Meat Research, vol. 95, pp.46-49, January, 2007. (In Chinese).

[12] Ogawa M , Portier R J , Moody M W , Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum and sheepshead seabream, Food Chemistry, vol, 8, pp.495-501, 4, (2004).

DOI: 10.1016/j.foodchem.2004.02.006

[13] C. H. Zhong, C. G. Lee, The study of Grass carp fish soluble collagen enzyme viscosity characteristics and deformation temperature, Food and Fermentation Industries, vol 32, pp.64-68, July, 2006. (In Chinese).

[14] Z. W. Duan, X. R. Shen, Extraction and Identification of Collagen from Tilapia Tail, Food Science, vol. 33, pp.59-64, March, 2012. (In Chinese).

[15] L. X. Hu, J. Cheng, Research on collagen extraction and application in fish byproducts, Chemistry and Bioengineering, vol. 26, pp.7-17, February, 2009. (In Chinese).

[16] C. Y. Cheng, Z. H. Duan, Optimization of chondroitin sulfate extraction from tilapia byproduct with response surface methodology, Food Science and Technology, vol. 36, pp.213-218, March, 2011. (In Chinese).

[17] C. Lee, Z. H. Duan, Optimization of Extraction of Chondroitin Sulfate from Tilapia Skull, Food Science, vol. 30, pp.234-237, 2009. (In Chinese).

[18] Z. J. Pu, L. Ma, The research of chondroitin sulfate prepared by ultrasound, Journal of Sichuan Normal University, vol. 23, pp.640-642, 2000. (In Chinese).

[19] A. C. Gu, C. Li, Study on the extraction and purification technology of the Chondroitin Sulfate from polyodon spashula, Food Research and Development, vol. 28, pp.30-33, December, 2007. (In Chinese).

[20] ISO: 3496—1994. Meat and meat products-determination of hydroxy proline content[S].

[21] Z. D. Yu, G. M. Yang, The determination of chondroitin sulfate by Carbazole spectrophotometric, Journal of Qingdao University, vol. 18, pp.41-44, 2005. (In Chinese).

[22] L. P. Wei, L. K. Jiang, Research on the extraction of Chondroitin Sulfate, Journal of Biology, vol. 24, pp.55-57, 2007. (In Chinese).