Improvement Of Gel Properties Of Chum Salmon(oncorhynchus Keta)and Puffer Fish(Takifugu Rubripes )Skin Gelatin By Tannin And Rutin

In this research,the chum salmon gelatin extracted under 40? is used as the material to investigate the improvement of chum salmon gelatin gel property by oxidized and unoxidized tannin and rutin under different concentrations.The research results show that both oxidized and unoxidized polyphenol can increase the jelly strength of gelatin.It can provide good results by adding tannin(before and after oxidation);when unoxidized tannin was added,the jelly strength gradually increased with the increase of added amount.According to the color data,it can be seen that after adding tannin(before and after oxidation),the L* value of gelatin increased(p<0.05),and the b* value decreased;after adding oxidized and unoxidized rutin,both the L* value and b* value of gelatin increased(p<0.05).The scan electron microscope results show that the gelatin added with polyphenol material micro structure had small pores,and when 8% oxidized and unoxidized tannin and rutin were added,it had the smallest pores with uniform distribution.All GCSS samples had three clear HMW(high molecular weight)stripes with no significant change.The addition of tannin and rutin made the amide-I stripe of puffer gelatin move toward the high wave-number direction.The results showed that tannic acid and rutin have the effect of enhancing the gelatin gel strength of salmon fish skin,and tannic acid has no negative effect on the color properties of gelatin,while rutin has a great influence on the yellowness value of gelatin.In this research,the tiger puffer gelatin is used as the material to investigate the improvement of tiger puffer gelatin gel property by oxidized and unoxidized tannin and rutin under different concentrations.The results show that both tannic acid and rutin can enhance the gel strength of gelatin,and the effect of tannic acid is the most obvious,and the gel strength increases with the addition amount;when 4% unoxidized rutin was added,the jelly strength of gelatin was significantly strengthened,while the oxidized rutin did not generate significant influence.According to the color data,it can be seen that after adding oxidized and unoxidized tannin,the L* value of gelatin increased(p<0.05);after adding unoxidized tannin,the a* value of gelatin increased(p<0.05);after adding unoxidized rutin,the L* value of gelatin increased(p<0.05);after adding oxidized rutin,both the a* and b* values of gelatin increased(p<0.05).The scan electron microscope results show that the net structure of jelly sample added with oxidized and unoxidized tannin had small pores,and when 4% unoxidized rutin was added,the microstructure presented small pores.All GTPS samples had four clear HMW(high molecular weight)stripes.The results show that tannin can significantly strengthen the jelly strength of puffer gelatin without significantly influence on the appearance and color of gelatin;when high concentration of unoxidized rutin was added,it can significantly strengthen the jelly strength of puffer gelatin;the addition of oxidized rutin did not have significant influence on its jelly strength,but it had significant influence on the a* value and b* value of gelatin.