Commercially scalable fish collagen processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 5 August 2025.
| dc.confidential | Embargo : yes | en_US |
| dc.contributor.advisor | Bronlund, John | |
| dc.contributor.author | Gonapinuwala, Suchima Tharangi | |
| dc.date.accessioned | 2023-08-06T07:10:09Z | |
| dc.date.accessioned | 2023-08-30T23:38:01Z | |
| dc.date.available | 2023-08-06T07:10:09Z | |
| dc.date.available | 2023-08-30T23:38:01Z | |
| dc.date.issued | 2023 | |
| dc.description | Embargoed until 5 August 2025. | en |
| dc.description.abstract | Fish collagen has a potential for high-value applications in the biomedical industry due to its excellent biocompatibility, biodegradability and low antigenicity properties. It is also a viable alternative for mammalian collagen due to its high availability, having no risk of disease transmission or religious barriers and the low cost of raw material. However, its utilisation is limited due to the non-availability of industrial-scale processing methods. Maintaining the native triple-helical structure in collagen molecules and the native D-banding pattern in the collagen fibrils are the requisites for biomedical collagen, therefore the existing industrial fish collagen extraction methods for food or cosmetic applications cannot be used. Unlike mammalian-origin collagen, fish-origin collagen differs due to fish species differences, and it is not practical to develop by trial and error, collagen extraction methods for every individual fish species of interest. Therefore, this study was carried out to interpret how the fish skin structure and composition relate to the physico-chemical processes that occur during collagen extraction, to develop a biomedical collagen extraction method based on this understanding, and to present guidelines to use this method for other fish species at industrial-scale. This collagen extraction process was developed through three main steps: pretreatment, extraction, and fibrillogenesis, and important determinants at each step, in relation to the fish skin structure and composition were identified. The focus of the pretreatment step is to remove non-collagenous proteins and fats, and the swelling of the skin in the pretreatment medium was also found to be a critical aspect in this tissue due to the structure of fish skin. The focus of the extraction step is to solubilise collagen molecules into the extraction medium in its native triple-helical conformation . . . With this understanding of the behaviour of fish skin during the extraction process, and the knowledge on how it can be applied to any fish species of interest, the future processing of biomedical collagen from fish skin at the industrial level will be possible.--Shortened abstract | en_US |
| dc.identifier.uri | http://hdl.handle.net/10179/19798 | |
| dc.publisher | Massey University | en_US |
| dc.rights | The Author | en_US |
| dc.subject | Fish skin | en |
| dc.subject | Collagen | en |
| dc.subject | Fishery processing | en |
| dc.subject | By-products | en |
| dc.subject | Biomedical materials | en |
| dc.subject.anzsrc | 300607 Food technology | en |
| dc.title | Commercially scalable fish collagen processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 5 August 2025. | en_US |
| dc.type | Thesis | en_US |
| massey.contributor.author | Gonapinuwala, Suchima Tharangi | en_US |
| thesis.degree.discipline | Food Technology | en_US |
| thesis.degree.grantor | Massey University | en_US |
| thesis.degree.level | Doctoral | en_US |
| thesis.degree.name | Doctor of Philosophy | en_US |