Around 40% of the total catch weight of fish is regarded as byproducts, consisting of skin,
fins, bones, scales, viscera, etc. The utilization of these byproducts is important to increase …

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 …

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 …

Growing demands for green and sustainable processing that eliminates the utilization of
toxic chemicals and increases efficiency has encouraged the application of novel extraction …

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 …

The haruan (Channa striatus) is an indigenous, predatory freshwater fish of Malaysia. It is a
common food fish among the local populace with traditionally identified pharmacological …

Fish skin-derived gelatin has garnered significant attention recently due to its abundant
availability and promising bioactive properties. This comprehensive review elucidates …

This work focuses on investigating the effect of extraction conditions (pH and time) on the
biochemical and physical properties of salmon gelatin (SG). SG was extracted from salmon …

Gelatins were prepared from chicken and turkey heads in a series of batch extractions at 2
different temperatures (50 and 60° C), and their composition and functional properties were …

Nowadays use of edible films and coatings is increasing due to their biodegradability and
environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as …