Valorization of fish by-products: rheological,textural and microstructural properties of mackerel skin gelatins

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (P < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71–80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.     

Factors driving sediment compositional change in the distal area of the Ria de Vigo (NW Spain): oceanographic processes vs. paleopollution

Environmental Science and Pollution Research - We analyze potential Late Holocene metal contamination along a sediment core collected in the distal zone of Ria de Vigo (North Spain). Statistical...     

Green,blue or black,but washing–What company characteristics determine greenwashing?

Environment, Development and Sustainability - The purpose of this paper is to study what are the characteristics that make firms less or more prone to greenwashing. We collect data from...