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A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

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Abstract

Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin. This study is a comparison of the gelatins from these unexploited sources with that of mammalian gelatins to get a better understanding of their physicochemical and functional properties with respect to mammalian gelatins. The study showed that mammalian gelatins had significantly superior physical properties viz., higher viscosity, melting & setting temperature and faster setting time. The odour scores were significantly higher (P < 0.05) for bovine and porcine skin gelatins (3.1–3.12), indicating that they had a distinguishable odour and hence can be considered as inferior to fish skin gelatins in organoleptic qualities. The gel strengths of rohu and common carp skin gelatins were significantly lower than mammalian gelatins. Among the carp skin gelatins, grass carp skin gelatin was found to have better compatibility with gelatin from bovine and porcine skins.

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Acknowledgments

The authors are thankful to the Director, Central Institute of Fisheries Technology for according permission to publish the paper. The assistance rendered by the technical staff of the Fish Processing Division of the Institute is gratefully acknowledged.

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Authors and Affiliations

  1. Fish Processing Division, Central Institute of Fisheries Technology (ICAR), Cochin, 682 029, Kerala, India

    George Ninan, Jose Joseph & Zynudheen Abubacker Aliyamveettil

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  1. George Ninan
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  2. Jose Joseph
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  3. Zynudheen Abubacker Aliyamveettil
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Correspondence to George Ninan.

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Ninan, G., Joseph, J. & Aliyamveettil, Z.A. A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins. J Food Sci Technol 51, 2085–2091 (2014). https://doi.org/10.1007/s13197-012-0681-4

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  • DOI: https://doi.org/10.1007/s13197-012-0681-4

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