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Abstract

Tilapia skin gelatin powder was used to parpare shark fin analogs. Experimental samples were exposed to ultraviolet (UV) irradiation at 612, 1224, 1836, 2448, 3060, and 3672 mJ/cm2 . Fish gelatin exposed to UV at 1836 mJ/cm2 became partially insoluble. UV exposure reduced the transmittance of amide I at 1630 cm-1, amide II at 1480-1575 cm-1, and amide III at 1237 cm-1 in Fourier transform infrared spectra. UV treatment at 612 mJ/cm2 significantly reduced the gel strength of fish gelatin, whereas higher UV exposure increased the gel strength. UV irradiation at up to 3060 mJ/cm2 increased the b* value (yellowness) of gelatin powder, and UV irradiation at 3672 mJ/cm2 reduced the gelatin particle size from a mean length of 0.43 mm and a mean width of 0.25 mm to 0.29 and 0.2 mm, respectively. Hence, UV irradiation of fish gelatin at 612 mJ/cm2 can significantly prevent cooking loss by 32.6%. UV-irradiated fish gelatin can be applied as a structural ingredient for preparing shark fin analogs.

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