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E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2020, Vol. 8, Issue 4, Part B

Fish gelatin (definition, manufacture, analysis of quality characteristics, and application): A review


Author(s): Winni Zulkaidah Siburian, Emma Rochima, Yuli Andriani and Danar Praseptiangga

Abstract: Gelatin is a derivative product from the hydrolysis of collagen contained in the bones and skin of animals. Gelatin is a polypeptide consisted of covalent bonds and peptide bonds between the amino acids that made it up. Gelatin is obtained by carrying out the hydrolysis process using acidic or alkaline solutions. Skin raw material is the largest raw material used by the gelatin industry because it has a higher collagen content, available in large quantities, and can be continuous. Quality characteristics of gelatin could be seen from several measurement results such as yield, ash content, fat content, protein levels, pH, viscosity, gel strength, isoelectric points, white degrees, amino acid content, and heavy metals content. Nowadays, the utilize of gelatine as the raw material, used in the food and non-food industries.

Pages: 90-95  |  280 Views  55 Downloads

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How to cite this article:
Winni Zulkaidah Siburian, Emma Rochima, Yuli Andriani, Danar Praseptiangga. Fish gelatin (definition, manufacture, analysis of quality characteristics, and application): A review. Int J Fish Aquat Stud 2020;8(4):90-95.
International Journal of Fisheries and Aquatic Studies