期刊
FOOD ENGINEERING REVIEWS
卷 7, 期 1, 页码 33-44出版社
SPRINGER
DOI: 10.1007/s12393-014-9096-5
关键词
Fish; By-products; Gelatin; Properties; Applications; Future potentials
资金
- Federal Technological University of Parana (UTFPR), Campus Francisco Beltrao
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 gelatin is derived from mammals, but due to many sociocultural and religious reasons, there is an increasing demand for alternative sources. The by-products generated by the fish-processing industry are a potential source for the production of gelatin. The high potential of fish gelatin production is due to the large quantities of collagen by-products generated. However, the main restriction to its use regards their lower rheological properties when compared to mammalian gelatin, which limits its range of applications. This review discusses the latest scientific literature about the main characteristics and functional properties of fish gelatin, which shows the main strategies used to improve its properties, as well as its applications and future potentials.
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