Asian Journal of Dairy and Food Research, volume 30 issue 1 (march 2011) :
GELATIN PRODUCTION FROM FISHERIES WASTES IN IRAN: QUALITATIVE AND QUANTITATIVE PROPERTIES
Ali Aberoumand*
1Department of Fisheries, Behbahan University, Iran, India.
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
ABSTRACT
Gelatin is a water soluble, hydrophilic derived protein which causes it to have useful
functional properties such as colloidal dispersion in water, and hassiveness and gel strength in
food systems. High amounts of fishes and sharks and also wastes products obtained from fishes
processing factories were used in south region of Iran. In this project the use of fishes wastes of
the Persian gulf for production of gelatin was studied with two methods of alkaline and acidic.
The results obtained showed that the alkaline procedure gave high yield in gelatin production
from fishes wastes. Produced gelatin was compared to purchased commercial gelatin from India.
The comparison results does not show any significant difference
functional properties such as colloidal dispersion in water, and hassiveness and gel strength in
food systems. High amounts of fishes and sharks and also wastes products obtained from fishes
processing factories were used in south region of Iran. In this project the use of fishes wastes of
the Persian gulf for production of gelatin was studied with two methods of alkaline and acidic.
The results obtained showed that the alkaline procedure gave high yield in gelatin production
from fishes wastes. Produced gelatin was compared to purchased commercial gelatin from India.
The comparison results does not show any significant difference
REFERENCES
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