344
Here, I would like to insert some statistical information about gelatin as follow:
– “over 250,000 metric tons of gelatin are produced worldwide every year, 60 % of
which is consumed by humans in a variety of products;
– the annual world output of gelatin has increased from year to year, with the highest
source being pig-skin (46 %), followed by bovine hides (29.4 %), bones (23.1 %)
and other sources (1.5 %);
– the fi sh gelatin production is very low, yielding only about 1 % of the annual
world gelatin production,” (Zhang et al. 2011 ; see also Han et al. 2009 ; Irwandi
et al. 2009 ; Karim and Bhat 2009 ).
The increasing demand for non mammalian gelatin for kosher and halal food
markets as well as outbreak of BSE, have revived industrial interest in gelatin of
marine origin including fi sh (Jamilah and Harvinder 2002 ). As reviewed by Huda
and Adzitey ( 2012 ), gelatin is broadly used in dairy products and confectionaries
over a wide pH range due to its emulsifying properties as well as to stability, clarity,
bland fl avour, and, texture. Consequently, gelatin is suitable for use as a protein
enrichment, adhesives, fl occulating agent, salt reducer, and dietic food. Such forms of
gelatin as tablets, capsules, and sponges, are well established in the pharmaceutical
industry today (Herpandi et al. 2011 ). For gelatin manufacturers, yield from a particular raw material is also important. Recent experimental studies have shown that
these quality parameters vary greatly depending on the biochemical characteristics
of the raw materials, the manufacturing processes applied, and the experimental
settings used for quality control tests (Johnston-Banks 1990 ; Norland 2003 ; Boran
and Regenstein 2010 ).
Gelatin of fi sh waste origin including skin, scale and bones seems to be an attractive product due to its qualities and properties (Kittiphattanabawon et al. 2005 ;
Huda and Adzitey 2012 ). For example, Guerard et al. ( 2001 ) reported that about
70 % of the original fi sh material after canned fi sh processing represent a mix of
solid waste that include bone, skin, gills and several muscle remains. Additional
examples can be found in literature:
“Potential sources of gelatin that have been underutilized include, for example,
the skins from Alaska pollock ( Theragra chalcogramma ) and pink salmon
( Oncorhynchus gorbuscha ). These two species comprised approximately 73 % of
the annual marine fi nfi sh catch of Alaska in 2000. It has been estimated that over a
million tons of fi sh by-products are generated each year from the fi shing industry in
Alaska. Some of these by-products are converted into fi sh meal; however, much of
this material is underutilized and dumped back into the ocean!” (Avena-Bustillos
et al. 2011 ).
The main limiting factor for practical application of marine fi sh gelatins is their
specifi c rheological and physic-chemical properties (Norland 1990 ; Leuenberger
1991 ; Gilsenan and Ross-Murphy 2000 ; Haug et al. 2004 ). Here, some examples:
– “cold-water fi sh gelatins, such as those extracted from pollock, cod, and salmon,
have very low gelation and melting temperatures compared to mammalian and
9 Marine Gelatins
Here, I would like to insert some statistical information about gelatin as follow:
– “over 250,000 metric tons of gelatin are produced worldwide every year, 60 % of
which is consumed by humans in a variety of products;
– the annual world output of gelatin has increased from year to year, with the highest
source being pig-skin (46 %), followed by bovine hides (29.4 %), bones (23.1 %)
and other sources (1.5 %);
– the fi sh gelatin production is very low, yielding only about 1 % of the annual
world gelatin production,” (Zhang et al. 2011 ; see also Han et al. 2009 ; Irwandi
et al. 2009 ; Karim and Bhat 2009 ).
The increasing demand for non mammalian gelatin for kosher and halal food
markets as well as outbreak of BSE, have revived industrial interest in gelatin of
marine origin including fi sh (Jamilah and Harvinder 2002 ). As reviewed by Huda
and Adzitey ( 2012 ), gelatin is broadly used in dairy products and confectionaries
over a wide pH range due to its emulsifying properties as well as to stability, clarity,
bland fl avour, and, texture. Consequently, gelatin is suitable for use as a protein
enrichment, adhesives, fl occulating agent, salt reducer, and dietic food. Such forms of
gelatin as tablets, capsules, and sponges, are well established in the pharmaceutical
industry today (Herpandi et al. 2011 ). For gelatin manufacturers, yield from a particular raw material is also important. Recent experimental studies have shown that
these quality parameters vary greatly depending on the biochemical characteristics
of the raw materials, the manufacturing processes applied, and the experimental
settings used for quality control tests (Johnston-Banks 1990 ; Norland 2003 ; Boran
and Regenstein 2010 ).
Gelatin of fi sh waste origin including skin, scale and bones seems to be an attractive product due to its qualities and properties (Kittiphattanabawon et al. 2005 ;
Huda and Adzitey 2012 ). For example, Guerard et al. ( 2001 ) reported that about
70 % of the original fi sh material after canned fi sh processing represent a mix of
solid waste that include bone, skin, gills and several muscle remains. Additional
examples can be found in literature:
“Potential sources of gelatin that have been underutilized include, for example,
the skins from Alaska pollock ( Theragra chalcogramma ) and pink salmon
( Oncorhynchus gorbuscha ). These two species comprised approximately 73 % of
the annual marine fi nfi sh catch of Alaska in 2000. It has been estimated that over a
million tons of fi sh by-products are generated each year from the fi shing industry in
Alaska. Some of these by-products are converted into fi sh meal; however, much of
this material is underutilized and dumped back into the ocean!” (Avena-Bustillos
et al. 2011 ).
The main limiting factor for practical application of marine fi sh gelatins is their
specifi c rheological and physic-chemical properties (Norland 1990 ; Leuenberger
1991 ; Gilsenan and Ross-Murphy 2000 ; Haug et al. 2004 ). Here, some examples:
– “cold-water fi sh gelatins, such as those extracted from pollock, cod, and salmon,
have very low gelation and melting temperatures compared to mammalian and
9 Marine Gelatins