Fish Gelatin

Fish gelatin, partially hydrolyzed or denatured collagen, has received attention as the alternative of mammalian and avian gelatin. It can be extracted from the by-products rich in collagen such as fish skin, bone, scale, or the skin of some invertebrate, and so on. Composition and properties of fish gelatin can be governed by the sources of raw materials. Processing parameters such as pretreatment, extraction temperature, bleaching, drying, and so on influence the chemical and functional properties of gelatin. Generally, fish gelatin exhibited lower functional properties than those from land animals, thereby limiting the applications of fish gelatin. Several approaches have been therefore developed to improve the properties of fish gelatin via modification using chemical or enzymatic processes. Therefore, fish gelatin can be applied more widely in several industries.