Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins

By Suengmok Cho, Y. Gu, Se-Kwon Kim. 2005

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Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review (2012, background): “Uses of gelatin in the food and pharmaceutical industries Gelatin extracted from animal skins and hides can be used for food (Choa et al. 2005).”
Characterizations of fish gelatin films added with gellan and κ-carrageenan (2007, unknown): “3 1C (Cho et al., 2005), respectively.”
Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “…Catenopharyngodon idella 267 19.5 26.8 1.2% HCl 53ºC – 5h Kasankala et al., 2007 Pork 2402 3012 31.22 30.92 Commercial Zhou et al., 2006 Bovine 216 23.8 33.8 Commercial Cho et al., 2005 (1) 10% and 30% gelatin solution, respectively (2) gels matured at 10ºC and 2ºC, respectively (3) gels matured…”
Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, background): “Fish gelatins have lower rheological properties than mammalian gelatins [24, 25].”