Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies [PDF]
Polymers, 2020 This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented.
Svetlana R Derkach +2 more
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Improving foaming properties of fish gelatin by neutral protease and gum arabic [PDF]
npj Science of FoodNeutral protease and gum arabic (GA) were combined to enhance foaming ability (FA) and foaming stability (FS) of fish gelatin. Meanwhile, structural changes of pure, single-modified and combined-modified fish gelatins were evaluated in detail to ...
Yu Chen +6 more
doaj +2 more sources
In Vitro Biodegradation, Drug Absorption, and Physical Properties of Gelatin–Fucoidan Microspheres Made of Subcritical-Water-Modified Fish Gelatin [PDF]
Marine Drugs, 2023 This study aimed to prepare gelatin–fucoidan microspheres with enhanced doxorubicin binding efficiency and controllable biodegradation using fish gelatin combined with low molecular weight (LMW) gelatin and fucoidan at fixed ratios. The MW of gelatin was
Truc Cong Ho +4 more
doaj +2 more sources
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis
LWT - Food Science and Technology, 2021 Abstract Gelatin is prepared from heat denaturation and partial hydrolysis of collagen from mammalian sources and is a common ingredient in the food industry. Diet restrictions of porcine gelatin due to culture and/or religion, and the health safety concerns due to an onset of zoonotic disease in cattle from earlier period, have led to the search for
Supatchayaporn Nitsuwat +2 more
exaly +2 more sources
Evaluation of a hydroxyapatite-crosslinked fish gelatin membranes. [PDF]
J Dent SciPorcine collagen is widely used in regenerative therapies to generate membranes for bone augmentation. However, porcine or bovine gelatin or collagen is often not appropriate for patients with creed and religious beliefs or for allergic reasons.
Aili R +9 more
europepmc +4 more sources
Fish gelatin: The novel potential applications
Journal of Functional Foods, 2019 Fish gelatin is a class of biopolymers acquired from the hydrolysis of fish collagen, and it contains abundant amino acids for nutritive uses as dietary products. The natural characteristics of fish gelatin mean that fish gelatin products are relatively harmless to the body compared with clinical therapies and drugs.
Lin-Chen Lv +2 more
exaly +3 more sources
Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory
Elham Mobini +2 more
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The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality [PDF]
E3S Web of Conferences, 2020 Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done ...
Ayudiarti Diah Lestari +2 more
doaj +1 more source
Study of Physicochemical and Gelation Properties of Fish Gelatin from Different Sources
Applied Sciences, 2023 Fish gelatin has been increasingly used as a safe alternative to cattle and pig gelatin due to its similar structure, avoiding the health and socio-cultural issues associated with the use of materials of mammalian origin.
Jintao Wu +5 more
doaj +1 more source
The characteristics of gelatin from fish waste: A review
Aceh Journal of Animal Science, 2023 Gelatin is a commonly used ingredient in the food, pharmaceutical, and cosmetic industries. It is obtained through the hydrolysis process of collagen, the main protein found in animal connective tissues.
Asmawati Asmawati +4 more
doaj +1 more source