Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

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Functional and bioactive properties of collagen and gelatin from alternative sources: A review (2011, background): “Thus, Gómez-Estaca et al. (2009b) found that bovine-hide gelatin film properties were much less affected by the inclusion of oregano and rosemary aqueous extracts than by tuna-skin gelatin films, in which protein-polyphenol interactions were more evident, causing a slight decrease in deformability…”
Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties (2012, background): “According to the scientific literature, WVP of fish-derived gelatin films is lower than similar films manufactured using mammalian gelatin due to differences in amino acid composition; lower proline and hydroxyproline contents (Avena-Bustillos et al., 2006; Chiou et al., 2008; Gómez-Estaca et al., 2”
Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review (2012, background): “Gelatin can be made into a sterile sponge by whipping it into foam, treating it with formaldehyde and drying it.(Estaca et al. 2009).”