FUNCTIONAL PROPERTIES OF GELATIN EXTRACTED FROM FOUR DIFFERENT TYPES OF FISHES: A COMPARATIVE STUDY

The present study was carried out to determine the functional properties of extracted gelatins from four different fish skins: Catla (Catla catla), Black tilapia (Oreochromis mossambicus), Stripped catfish (Pangasius hypophthalamus) and Black kingfish (Ranchycentron canadus). The extraction yields for four types of extracted gelatins were high, ranging from 7.8% (stripped catfish gelatin) to 13.88% (Black kingfish). Stripped catfish gelatin presented the highest gel strength (238.20 g). At 45 °C, the viscosity of Black kingfish gelatin (13.15 cP) was the highest. Four extracted gelatins had higher melting point. It can be concluded from the present study that these fish skins are prospective source to produce gelatin in good yield with desirable functional properties.