An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin (Colossoma macropomum)

• Published in: Journal of aquatic food product technology Vol. 33; no. 2; pp. 205 - 220
• Main Authors: Ramalho Procopio, Fernanda, Valéria de Campos, Jessica, Mattos, Adriano Lincoln Albuquerque, de Sá Moreira de Souza Filho, Men, Furtado, Angela Aparecida Lemos, de Araujo Nogueira, Ana Rita, Antonio Chagas Jacintho, Manuel
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 07.02.2024; Taylor & Francis Ltd
• Subjects: Amazon fish; Biopolymers; Blooms; Colossoma macropomum; Confectionery; Fish; fish by-product; Fish skin; Fish skins; Gelatin; Glycine; Glycine (amino acid); Hydroxyproline; physicochemical property; processing; Proline; Stability analysis; Thermal analysis; Turbidity
• ISSN: 1049-8850; 1547-0636
• DOI: 10.1080/10498850.2024.2319332

Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems.