Preparation, Properties and Applications of Fish Gelatin

doi:10.7506/spkx1002-6300-200923109

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 484-488.doi: 10.7506/spkx1002-6300-200923109

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Preparation, Properties and Applications of Fish Gelatin

WANG Wei-dong，LI Chao，SUN Yue-e*

College of Food (Biology) Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China

Received:2009-08-15 Online:2009-12-01 Published:2010-12-29
Contact: SUN Yue-e E-mail:sunyuee416@yahoo.com.cn

Abstract

Abstract:

Due to the potential spread of infectious diseases and special consumption requirements from Muslin and Jewish, fish gelatin has been gained tremendous attentions. In this paper, preparation of fish gelatin was introduced. Moreover, based on structural analysis of fish gelatin, its properties and film-forming capability and sensory evaluation characteristics were also reviewed here. Furthermore, its application prospects in food were proposed.

Key words: fish, gelatin, collagen, gel

CLC Number:

TS254.9

WANG Wei-dong，LI Chao，SUN Yue-e*. Preparation, Properties and Applications of Fish Gelatin[J]. FOOD SCIENCE, 2009, 30(23 ): 484-488 https://doi.org/10.7506/spkx1002-6300-200923109

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Preparation, Properties and Applications of Fish Gelatin

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