Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

Food Engineering Reviews

Volumn 7, Issue 1, 2015, Pages 33-44

  Alfaro, Alexandre da Trindade ^a   Balbinot, Evellin ^b   Weber, Cleusa I ^a   Tonial, Ivane B ^a   Machado Lunkes, Alessandra ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Applications; By products; Fish; Future potentials; Gelatin; Properties

Indexed keywords

APPLICATIONS; BYPRODUCTS; COLLAGEN; MAMMALS;

ALTERNATIVE SOURCE; FUNCTIONAL PROPERTIES; GELATIN; POTENTIAL SOURCES; PROPERTIES; RHEOLOGICAL PROPERTY; SCIENTIFIC LITERATURE; TECHNOLOGICAL PROPERTIES;

FISH;

EID: 84925484752     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9096-5     Document Type: Review

References (98)

1. Aewsiri T, Benjakul S, Visessanguan W, Tanaka M (2008) Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. Int J Food Sci Technol 43(4):685–693
2. Aewsiri T, Benjakul S, Visessanguanb W, Eunc BJ, Wierenga AP, Gruppene H (2009) Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds. Food Chem 117(1):160–168
3. Ahmada M, Benjakul S, Prodpranb T, Augustin WT (2012) Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloid 28(1):189–192
4. Alemán A, Giménez B, Pérez-Santin E, Gómez-Guillén MC, Montero P (2011) Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity. Food Res Int 44(4):1044–1051
5. Alfaro AT, Fonseca GG, Costa CS, Prentice C (2009) Effect of extraction parameters on the properties of gelatin from King weakfish (Macrodon ancylodon) bones. Food Sci Technol Int 15(6):553–562
6. Alfaro AT, Fonseca GG, Prentice C (2012) Enhancement of functional properties of wami tilapia (Oreochromis urolepis hornorum) skin gelatin at different pH values. Food Bioprocess Technol 6(8):2118–2127
7. Alfaro AT, Fonseca GG, Balbinot E, Prentice C (2013) Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties. Food Sci Technol Int. doi:10.1177/1082013213488776
8. AOAC (2000) Official methods of the association of official agricultural chemist’s international. AOAC International, Gaithersburg
9. Arora A, Padua GW (2010) Review: nanocomposites in food packaging. J Food Sci 75(1):R43–R49
10. Avena-Bustillos RJ, Olsen CW, Chiou B, Yee E, Bechtel PJ, McHugh TH (2006) Water vapor permeability of mammalian and fish gelatin films. J Food Sci 71(4):202–207
11. Badii F, Howell NK (2006) Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloid 20(5):630–640
12. Bae HJ, Park HJ, Hong SI, Byun YJ, Darby DO, Kimmel RM, Whiteside WS (2009) Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films. Food Sci Technol Int 42(6):1179–1186
13. Bao S, Xu S, Wang Z (2009) Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. J Sci Food Agric 89(15):2692–2700
14. Benjakul B, Kittiphattanabawon P, Regenstein JM (2012) In: Simpson BK (ed) Food biochemistry and food processing, 2nd edn. Oxford, Wiley
15. Bhat R, Karim AA (2009) Ultraviolet irradiation improves gel strength of fish gelatin. Food Chem 113(4):1160–1164
16. Biluca CF, Marquetti C, Alfaro TA (2011) Produção de gelatina de pele e osso de bagre (Clarias gariepinus). Rev Bras Tecnol Agroind 5(1):418–426
17. Binsi PK, Shamasundar BA, Dileep AO, Badii F, Howell NK (2009) Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocoll 23(1):132–145
18. Binsi PK, Shamasundar BA (2012) Purification and characterisation of transglutaminase from four fish species: effect of added transglutaminase on the viscoelastic behaviour of fish mince. Food Chem 132(4):1922–1929
19. Blanco M, Sotelo GC, Chapela MJ, Pérez-Martín RI (2007) Towards sustainable and efficient use of fishery resources: present and future trends. Trends Food Sci Technol 18(1):29–36
20. Boran G, Regenstein MJ (2010) In: Taylor SL (ed) Advances in food and nutrition research. Academic Press, UK
21. Bordignon CA, Franco SDRL, Gasparino E, Yanjima ME, Del Vesco PA, Visentainer VJ, Mikcha GMJ (2012) Utilization of frozen and salted Nile tilapia skin for batch-processed gelatin extraction. Rev Bras Zootec 41(3):473–478
22. Chen HH, Lin CH, Kang HY (2009) Maturation effects in fish gelatin and HPMC composite gels. Food Hydrocolloid 23(6):1756–1761
23. Chiou BS, Avena-Bustillos RJ, Shey J, Yee E, Bechtel PJ, Imam SH, Glenn GM, Orts WJ (2006) Rheological and mechanical properties of cross-linked fish gelatins. Polymer 47(18):6379–6386
24. Choi SS, Regenstein JM (2000) Physicochemical and sensory characteristics of fish gelatin. J Food Sci 65(2):194–199
25. Cho SM, Gu YS, Kim MSB (2005) Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloid 19(2):221–229
26. Cho SM, Kwak KS, Park DC, Gu YS, Ji CI, Jang DH, Lee YB, Kim SBl (2004) Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloid 18(4):575–579
27. Cole CGB, Roberts JJ (1997) Gelatine colour measurement. Meat Sci 45(1):23–31
28. Cole CGB (2000) Gelatin. In: Francis FJ (ed) Encyclopedia of food science and technology, 2nd edn. Wiley, New York
29. Dash M, Chiellini F, Ottenbrite RM, Chiellini E (2011) Chitosan–A versatile semi-synthetic polymer in biomedical applications. Prog Polym Sci 36(8):981–1014
30. De Azaredo CMH (2009) Nanocomposites for food packaging applications. Food Res Int 42:1240–1253
31. Di Bernardini R, Harnedya P, Declan B, Kerryb J, O’Neillb E, Mullena AM, Hayes M (2011) Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem 124(4):1296–1307
32. Fernández-Díaz MD, Montero P, Gómez-Guillén MC (2001) Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merlucciusmerluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chem 74(2):161–167
33. Fernández-Díaz MD, Montero P, Gómez-Guillén MC (2003) Effect of freezing fish skins on molecular and rheological properties of extracted gelatin. Food Hydrocolloid 17(3):281–286
34. Folk JE (1980) Transglutaminases. Ann Rev Biochem 49:517–531
35. Giménez BA, Moreno S, López-Caballeroa ME, Montero P, Gómez-Guilléna MC (2013) Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion. LWT Food Sci Technol 53(2):445–451
36. Gomes da Silva RS, Bandeira SF, Petry FC, Almeida Pinto LA (2011) Extração de gelatina a partir de peles de cabeças de carpa comum. Cienc Rural 41(5):904–909
37. Gómez–Estaca J, Bravo L, Gómez-Guillén MC, Aleman A, Montero P (2009) Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chem 112(1):18–25
38. Gómez-Estaca J, López de Lacey A, López-Caballero ME, Gómez-Guillén MC, Montero P (2010) Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 27(7):889–896
39. Gómez-Guillén MC, Turnay J, Fernandz-Diáz MD, Ulmo N, Lizarbe MA, Montero P (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloid 16(1):25–34
40. Gómez-Guillén MC, Pérez-Mateos M, Gómez-Estaca J, Lopez-Caballero E, Giménez B, Montero P (2009) Fish Gelatin: renewable material for developing active biodegradable films. Trends Food Sci Technol 20(1):3–16
41. Gómez-Guillén MC, López-Caballero ME, López de Lacey A, Alemán A, Giménez B, Montero P (2010) Antioxidant and antimicrobial peptide fractions from squid and tuna skin gelatin. In: Le Bihan E, Koueta N (eds) Sea by-products as a real material: new ways of application. Transworld Research Network Signpost, Kerala
42. Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloid 25(8):1813–1827
43. Gómez-Guillén MC (2012) Role of lignosulphonate in properties of fish gelatin films. Food Hydrocolloid 27(1):60–71
44. Gonçalves AA (2011) Tecnologia do Pescado: Ciência, Tecnologia, Inovação e Legislação. Atheneu, São Paulo
45. Gudmundsson M (2002) Rheological properties of fish gelatins. J Food Sci 67(6):2172–2176
46. Haug IJ, Draget KI, Smidsrod O (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloid 18(6):203–213
47. Hoque SM, Benjakul S, Prodpranb T (2010) Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. J Food Eng 96:66–73
48. Hosseini FS, Rezaei M, Zandi M, Ghavi FF (2013) Preparation and functional properties of fish gelatin–chitosan blend edible films. Food Chem 136(3–4):1490–1495
49. Jamilah B, Harvinder KG (2002) Properties of gelatins from of fish—Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chem 77(1):81–84
50. Jellouli K, Balti R, Bougatef A, Hmidet N, Barkia A, Nasri M (2011) Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus). LWT Food Sci Technol 44(9):1965–1970
51. Jiang M, Liu S, Dub X, Wanga Y (2010) Physical properties and internal microstructures of films made from catfish skin gelatin and triacetin mixtures. Food Hydrocolloid 24(1):105–110
52. Johnston-Banks FA (1990) Gelatin. In: Harris P (ed) Food gels. Elsevier Applied Science Publishers, London
53. Jongjareonrak A, Benjakul S, Visessanguan W, Tanaka M (2006) Skin gelatin from bigeye snapper and brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloid 20(8):1216–1222
54. Jongjareonraka A, Rawdkuenb S, Chaijanic M, Benjakul S, Osakoe K, Tanaka M (2010) Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT Food Sci Technol 43(1):161–165
55. Jridi M, Nasri R, Lassoueda I, Souiaai N, Mbarekc A, Barkia A, Nasri M (2013) Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin. Food Res Int 54:1680–1687
56. Karim AA, Bhat R (2009) Fish gelatin: properties, challenges an prospects as an alternative to mammalian gelatins. Food Hydrocolloid 23(3):563–576
57. Kasankala LM, Xue Y, Weilong Y, Hong SD, He Q (2007) Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresour Technol 98(17):3338–3343
58. Khiari Z, Rico D, Martin-Diana BA, Barry-Ryana C (2013) Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem 139(1–4):347–354
59. Kim S, Mendis E (2006) Bioactive compounds from marine processing byproducts—a review. Food Res Int 39(4):383–393
60. Koli MJ, Basu S, Nayak BB, Patange BS, Pagarkar UA, Gudipati V (2012) Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus). Food Bioprod Process 90(3):555–562
61. Kolodziesjska I, Kaczorowski K, Piotrowska B, Sadowska M (2004) Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase. Food Chem 86(2):203–209
62. Korhonen H, Pihlanto A (2006) Bioactive peptides: production an functionality. Int Dairy J 15(9):945–960
63. Krishna A, Nindo IC, Min CS (2012) Development of fish gelatin edible films using extrusion and compression molding. J Food Eng 108(2):337–344
64. Li JH, Miao J, Wu JL, Chen SF, Zhang QQ (2014) Preparation and characterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocolloid 37:166–173
65. Liu H, Li D, Gu S (2008) Rheological properties of channel catfish (Ictalurus punctaus) gelatin from fish skins preserved by different methods. LWT Food Sci Technol 41(8):1425–1430
66. Liu Z, Ge X, Lu Y, Dong S, Zhao Y, Zeng M (2012) Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films. Food Hydrocolloid 26(1):311–317
67. Mizuta S, Fujisawa S, Nishimoto M, Yoshinaka R (2004) Biochemical and immunochemical detection of types I and V collagens in tiger puffer (Takifugu rubripes). Food Chem 89(3):373–377
68. Mohtar NF, Perera C, Quek S (2010) Optimization of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS-PAGE. Food Chem 122(1):307–313
69. Muyonga JH, Cole CGB, Duodu KG (2004) Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloid 18(4):581–592
70. Muyonga JH, Cole CGB, Duodu KG (2004) Characterization of acid soluble collagen from skins of young and adult Nilo perch (Lates niloticus). Food Chem 85(1):81–89
71. Ngo D, Vo T, Ngo D, Wijesekara I, Kim S (2012) Biological activities and potential health benefits of bioactive peptides derived from marine organisms. Int J Biol Macromol 51(4):378–383
72. Norland RE (1990) In: Voight MN, Botta JK (eds) Advances in fisheries technology and biotechnology for increased profitability. Technomic Publishing Co., Lancaster
73. Norziah MH, Al-Hassan A, Khairulnizam AB, Mordi MN, Norita M (2009) Characterization of fish gelatin from surimi processing wastes: thermal analysis and effect of transglutaminase on gel properties. Food Hydrocolloid 23(6):1610–1616
74. Núñez-Flores R, Giménez B, Fernández-Martín F, López-Caballero ME, Montero MP, Gómez-Guillén MC (2012) Role of lignosulphonate in properties of fish gelatin films. Food Hydrocolloid 27(1):60–71
75. Núñez-Flores R, Giménez B, Fernández-Martín F, López-Caballero ME, Montero MP, Gómez-Guillén MC (2013) Physical and functional characterization of active fish gelatin films incorporated with lignin. Food Hydrocolloid 30(1):163–172
76. Qian ZJ, Jung WK, Kim SK (2008) Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresour Technol 99(6):1690–1698
77. Rahman MS, Al-Saidi GS, Guizani N (2008) Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chem 108(2):472–481
78. Ramírez JA, Uresti RM, Velazquez G, Vázquez M (2011) Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: a review. Food Hydrocolloid 25(8):1842–1852
79. Rustad T, Storrø I, Slizyte R (2011) Possibilities for the utilisation of marine by-products. Int J Food Sci Technol 46(10):2001–2014
80. Sarabia AI, Gómez-Guillén MC, Montero P (2000) The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chem 70(1):71–76
81. See SF, Hong PK, Ng KL, Wan Aida WM, Babji AS (2010) Physicochemical properties of gelatins extracted from skins of different freshwater fish species. Int Food Res J 17:809–816
82. Shahidi F, Zhong Y (2008) Bioactive Peptides. J AOAC Int 91:914–931
83. Shakila JR, Jeevithan E, Varatharajakumar A, Jeyasekaran G, Sukumar D (2012) Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT Food Sci Technol 48(1):30–36
84. Shakila JR, Jeevithan E, Varatharajakumar A, Jeyasekaran G, Sukumar D (2012) Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chem 135(4):2260–2267
85. Songchotikunpan P, Tattiyakul J, Supaphol P (2008) Extraction and electrospinning of gelatin from fish skin. Int J Biol Macromol 42(3):247–255
86. Tabarestani HS, Manghosoudlou Y, Motamedzadegan A, Mahoonak ARS (2010) Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresour Technol 101(15):6207–6214
87. Tongnuanchan P, Benjakul S, Prodpran T (2012) Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem 134(3):1571–1579
88. Vieira MGA, Da Silva MA, Dos Santos LO, Beppu MM (2011) Natural-based plasticizers and biopolymer films: a review. Eur Polym J 47(3):254–263
89. Ward AG, Courts A (1977) The science and technology of gelatin. Academic Press, London
90. Wihodo M, Carmen IM (2013) Physical and chemical methods used to enhance the structure and mechanical properties of protein films: a review. J Food Eng 114(3):292–302
91. Xiong YL (1997) In: Damodaram S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, New York
92. Yi JB, Kim YT, Bae HJ, Whiteside WS, Park HJ (2006) Influence of transglutaminase-induced cross-linking on properties of fish gelatin films. J Food Sci 71(9):E376–E383
93. Yang J, Ho H, Chu Y, Chow C (2008) Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin. Food Chem 110(1):128–136
94. Yang Y, Anvari M, Pan CH, Chung D (2012) Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chem 135(2):555–561
95. Zhang J, Duan R, Wang Y, Yan B, Xue W (2012) Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix). Food Hydrocolloid 29(1):100–105
96. Zhao Y, Bafang L, Dong S, Liu Z, Zhao X, Wang J, Zeng M (2009) A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate. Peptides 30(6):1028–1033
97. Zhou P, Mulvaney SJ, Regenstein JM (2006) Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins. J Food Sci 71(6):C313–C321
98. Zhou P, Regenatein JM (2007) Comparison of desserts from fish skin and meat of pork gelatin gel water using instrumental measurements. J Food Sci 72(4):196–201