Importance Of Seafood Gelatin For Food İndustry

Year 2019, Volume: 3 Issue: 1, 19 - 25, 31.08.2019

Yalcin Salci

Abstract

The gelatin food industry is a very
important biopolymer.İs widely used by various industries because of its
functional and technological properties. The majority of industrial gelatin is
obtained from mammals. ,but due to many sociocultural and religious reasons,
there is an increasing demand for alternative sources. The gelatin obtained
from by-products formed during the processing of seafood produces a serious
potential for the industry. In this review, a general definition of gelatin is
made and we will talk about the properties of the gelatin obtained from aquatic
products and their production methods.

Keywords

Seafood gelatin, Fish, Gelatin

References

• Alexandre da .,Trindade Alfaro & Evellin Balbinot Received. 2014 .Springer Science+Business Media New York 10.1007/s12393-014-9096-5.Alfaro AT., Fonseca GG & Balbinot E, 2013 .Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties. Food Sci Technol Int. Doi.10.1177/1082013213488776 2012Bailey A.J., Paul R.G. 1998. Collagen A not so simple protein. J. Soc. Leather Techn. Chem. 82 (3), 104-110.Bailey A.J., Paul R.G. 1998. Collagen A not so simple protein. J. Soc. Leather Techn. Chem. 82 (3), 104-110.Bailey A.J., Paul R.G. 1998. Collagen A not so simple protein. J. Soc. Leather Techn. Chem. 82 (3), 104-110. Gelatin Market Analysis By Raw Material (Pig Skin, Bovine Hides, Cattle Bones), By Function (Stabilizer, Thickener, Gelling Agent), By Application [Food & Beverage (Confectionery, Dairy Products, Meat & Poultry Products, Desserts, Beverage), Nutraceuticals, Pharmaceuticals, Photography, Personal Care] And Segment Forecasts To., 2024Gómez-Guillén,&M.C.,Montero, P. 2001. Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids. Journal of Food Science, 66(2), 213-216.Karim, A.A, Bhat, R.2009. Fish gelatin: properties, challenges an prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563–576.Ladislaus M., Kasankala Y.X & Weilong Y.2007. Optimization of gelatin extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Biores. Techn. 98, 3338-3343.Norziah, M.H, Al-Hassan., Khairulnizam, Mordi, M. N., & Norita, M. 2009. Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties. Food Hydrocolloids, 23, 1610-1616.Yang, H., Wang, Y.&Zhou, P. J.M. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids, 22, 1541-1550 World Intellectual Property Organization International Bureau International Publication .2012 160575 A2