Abstract: The fluid properties, texture profile analysis (TPA) parameters, color properties and functional characteristics of
rabbit skin gelatin were studied in this research. The results showed that the sensitivity of rabbit skin gelatin to shear rate was
small. The hardness, gumminess and chewiness of rabbit skin gelatin were higher than those of pigskin gelatin, which would
contribute to its application in chewy candy foods and meat products. The results of chroma meter measurement showed
that there was no apparent difference in color between two gelatins. Under different conditions of gelatin concentration
and pH, the viscosity and foamability of rabbit skin gelatin were higher than those of pigskin gelatin. The viscosity of
rabbit skin gelatin increased with its increasing concentration, reaching the maximum level at gelatin concentration of
4 g/100 mL. When pH was close to the isoelectric point, its viscosity decreased. Foaming ability rose with the increase in its
concentration, reaching the highest level at 3 g/100 mL. But the emulsion stability of rabbit skin gelatin increased initially
and decreased later with the increase in either its concentration or pH, reaching the highest level at 3 g/100 mL concentration
and pH 4.0, which was superior to that of pigskin gelatin.

Key words: rabbit skin, gelatin, functional characteristics, influencing factors