Preparation and Properties on Gelatin from Fish Scale

Abstract

The effect of solid-liquid ratio, pH, temperature, time on yield and gel strength of gelatin from fish scale was researched. The best process was obtained. That was solid-liquid ratio1:15, pH5.5, temperature 80°C, time 2h. In this condition, yield of gelatin was 55.782%, and gel strength was 571g. In addition, properties were compared between fish gelatin and mammalian gelatin. The results showed gel strength, foaming ability and water absorption of fish gelatin were better than mammalian gelatin. The emulsifying properties of fish gelatin were worse than mammalian gelatin. Foaming stability and water retention of fish gelatin were almost the same with mammalian gelatin.