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An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin (Colossoma macropomum).
- Source :
-
Journal of Aquatic Food Product Technology . 2024, Vol. 33 Issue 2, p205-220. 16p. - Publication Year :
- 2024
-
Abstract
- Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10498850
- Volume :
- 33
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Journal of Aquatic Food Product Technology
- Publication Type :
- Academic Journal
- Accession number :
- 175980349
- Full Text :
- https://doi.org/10.1080/10498850.2024.2319332