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¹ Prince of Songkla University, Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Hat Yai, Songkhla, 90112, Thailand
² Guru Angad Dev Veterinary and Animal Sciences University, College of Fisheries, Ludhiana, Department of Harvest and Post-Harvest Technology, Punjab, 141004, India DOI : 10.4194/AFS-14 - The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic compounds oxidized under alkaline condition (pH 9) on gel properties of gelatin extracted from cuttlefish skin was investigated. All the oxidized compounds increased gel strength (GS) of gelatin, in which the highest value was noticed for gels containing oxidized catechin (CH-G) and gallic acid (GA-G) (P<0.05). Among the ethanolic extracts, the gel added with EKW (EKW-G) had higher GS than that containing ECB gel (ECB-G) (P<0.05). Both extracts yielded gels with similar GS to those added with oxidized ferulic and tannic acids (P>0.05). Lightness and free amino group content of gels were decreased with the addition of oxidized compounds, regardless of their types. Gels added with oxidized compounds showed lower solubility and amino group content as compared to the control, indicating the formation of non-disulphide covalent bonds in the gel matrix. The treated samples showed a gel network with thicker strands and larger voids, compared with the control gel. Overall, oxidized EKW extract had a similar impact on the gel properties of gelatin to the oxidized phenolic compounds, especially catechin and gallic acids. Keywords : Cuttlefish, Gelatin, Bloom Strength, Phenolic Compounds, Oxidation