Abstract
Characteristics and gel properties of gelatin from seabass skin, as influenced by extraction conditions, were studied. Yields of gelatin extracted at 45 and 55°C for various times were 51.6–57.3% and 62.0–66.4% (dry weight basis), respectively. All gelatins contained β-chain and α-chains as the predominant components and showed a high imino acid content (198–202residues/1000 residues). Generally, the gel strength of gelatins decreased as the extraction temperature and time increased. Gelatin extracted at 45°C for 3h exhibited the highest gel strength (369g). Gelling and melting temperatures for seabass skin gelatin were 19.5–20.0 and 26.3–27.0°C, respectively. All gelatins could be set at 25°C within 30min, however gelatins extracted at 45°C had a shorter setting time than those extracted at 55°C (P<0.05). Gelatin from seabass skin showed a higher gel strength than bovine gelatin and could be used as a potential replacement for land animal gelatins.
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