Abstract
Gelatin, an important biopolymer derived from collagen, is widely used by various industries because of its functional and technological properties. The vast majority of commercial gelatin is derived from mammals, but due to many sociocultural and religious reasons, there is an increasing demand for alternative sources. The by-products generated by the fish-processing industry are a potential source for the production of gelatin. The high potential of fish gelatin production is due to the large quantities of collagen by-products generated. However, the main restriction to its use regards their lower rheological properties when compared to mammalian gelatin, which limits its range of applications. This review discusses the latest scientific literature about the main characteristics and functional properties of fish gelatin, which shows the main strategies used to improve its properties, as well as its applications and future potentials.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
