Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review |
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| Authors: | Huijuan Yang Haifeng Wang Min Huang Guangtian Cao Fei Tao Qing Shen Guanghong Zhou Hongshun Yang |
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| Affiliation: | 1. College of Standardization, China Jiliang University, Hangzhou, China;2. Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China;3. Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
Department of Food Science and Technology, National University of Singapore, Singapore;4. China Key Laboratory of Meat Processing and Quality Control, Ministry of Education;5. Key Laboratory of Animal Products Processing, Ministry of Agriculture;6. Jiangsu Collaborative Innovation Center of Meat Production and Processing;7. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;8. Department of Food Science and Technology, National University of Singapore, Singapore |
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| Abstract: | Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ～200 to 250 g), and thermal properties (melting points from ～25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility. |
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| Keywords: | chemical property fish gelatin mammalian gelatin physical property |
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