ArticleFoods (Basel, Switzerland)2024
Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish).
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- Fetal Bovine Hide Collagen-Chitosan Composite Sponges: Preparation, Physicochemical Profiling, and Cutaneous Wound Healing Efficacy.Polymers · 2026Article
- Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects.International journal of food science · 2026Review
- Collagen from Marine Sources for Potential Application in Wound Treatment.Progress in molecular and subcellular biology · 2026Review
- Review
- Effect of temperature on bighead carp (Food chemistry: X · 2025Article
- Skins Comparative Analysis of Collagen Functionality and Peptide Bioactivities from Yak, Cattle, and Donkey Skins.Foods (Basel, Switzerland) · 2025Article
- Thermally Stable Collagen from Black Carp (Foods (Basel, Switzerland) · 2025Article
- Article
- Review of collagen type I-based hydrogels: focus on composition-structure-properties relationships.npj biomedical innovations · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
This study compared collagens from cold-water and warm-water fish for their structural, rheological, and functional properties, and explored their potential applications, aiming to realize the high-value utilization of marine biological resources. To this end, chum salmon skin collagen (CSSC) and Nile tilapia skin collagen (NTSC) were both successfully extracted. Collagens from the two species had different primary and secondary structures, with NTSC having a higher molecular weight, imino acid content, and α-helices and β-turns content. The denaturation temperatures were 12.01 °C for CSSC and 31.31 °C for NTSC. CSSC was dominated by viscous behavior and its structure varied with temperature, while NTSC was dominated by elastic behavior and its structure remained stable with temperature. Both collagens had good oil holding capacity, foaming capacity, and emulsifying activity, but NTSC had better water holding capacity and foaming and emulsifying stability. Their different properties make CSSC more suitable for the preservation of frozen and chilled foods and the production of sparkling beverages, and give NTSC greater potential in biofunctional materials and solid food processing.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.