Functional properties of gelatin obtained from croaker fish (Johnius sp) skin by rapid method of extraction

Gelatin from croaker fish (Johnius sp) skin was prepared by using rapid method of extraction. The functional and physical properties of extracted gelatin were assessed. The UV absorption spectra showed a peak in the wavelength of 220 nm and a small hump between 275-280 nm. The functional properties of gelatin assessed included foaming and emulsion properties, and water holding capacity. The foaming capacity and stability were directly proportional to gelatin concentration used while that of emulsion properties was inversely proportional to the concentration of gelatin. The water holding capacity of gelatin was found to be 2.46 ml/gm which was higher than commercial porcine gelatin.