A review: Factors affecting fish gelatin extraction and its quality

  • LI Shuang ,
  • TU Zongcai ,
  • CHEN Xuelan
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  • (School of Life Science, Jiangxi Normal University, Nanchang 330022,China)

Received date: 2018-03-16

  Online published: 2019-02-21

Abstract

Gelatin is a natural macromolecule extracted by thermal hydrolysis of mammalian collagen. Due to its unique gel properties and reasonable price, gelatin has been widely used in food and pharmaceutical industries. However, applications of mammalian gelatin have been questioned and rejected because of the potential disease transmission and religion food taboo, therefore, it is urgently to replace it with a new source of gelatin. At present, the new source is fish gelatin. The quality of fish gelatin is affected by many factors that limit its applications. This article reviewed the factors that affecting the yield and quality of fish gelatin, and summarized the new technologies that combined with traditional gelatin extraction methods to obtain higher quality gelatin that meets the market demand. This review was expected to provide references and theoretical bases for relevant scientific research workers to further improve the yield and quality for fish gelatin and to expand the applications of fish gelatin.

Cite this article

LI Shuang , TU Zongcai , CHEN Xuelan . A review: Factors affecting fish gelatin extraction and its quality[J]. Food and Fermentation Industries, 2019 , 45(2) : 252 -259 . DOI: 10.13995/j.cnki.11-1802/ts.017287

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