356
Bode F, da Silva MA, Drake AF (2011) Enzymatically cross-linked tilapia gelatin hydrogels:
physical, chemical, and hybrid networks. Biomacromolecules 12(10):3741–3752
Boran G, Regenstein JM (2009) Optimization of gelatin extraction from silver carp skin. J Food
Sci 74:E432–E441. © 2009 Institute of Food Technologists®
Boran G, Regenstein JM (2010) Fish gelatin. Adv Food Nutr Rev 60:119–143
Bower CK, Avena-Bustillos RJ, Hietala KA et al (2010) Dehydration of pollock skin prior to
gelatin production. J Food Sci 75(4):C317–C321
Carvalho RA, Sobral PJA, Thomazine M et al (2008) Development of edible fi lms based on differently processed Atlantic halibut ( Hippoglossus hippoglossus ) skin gelatin. Food Hydrocoll
22(6):1117–1123
Chen HH, Lin CH, Kang HY (2009) Maturation effects in fi shgelatin and HPMC composite gels.
Food Hydrocoll 23:1756–1761
Cheow CS, Norizah MS, Kyaw ZY, Howell NK (2007) Preparation and characterisation of gelatins
from the skins of sin croaker ( Johnius dussumieri ) and shortfi n scad ( Decapterus macrosoma ).
Food Chem 101:386–391
Chiou BS, Avena-Bustillos RJ, Shey J et al (2006) Rheological and mechanical properties of crosslinked fi sh gelatins. Polymer 47:6379–6386
Chiou BS, Avena-Bustillos RJ, Bechtel PJ et al (2008) Cold water fi sh gelatin fi lms: effects of
cross-linking on thermal, mechanical, barrier, and biodegradation properties. Eur Polym J
44:3748–3753
Chiou BS, Avena-Bustillos RJ, Bechtel PJ et al (2009) Effects of drying temperature on barrier and
mechanical properties of cold-water fi sh gelatin fi lms. J Food Eng 95:327–331
Cho SM, Kwak KS, Park DS et al (2004) Processing optimization and functional properties of
gelatin from shark ( Isurus oxyrinchus ) cartilage. Food Hydrocoll 18:573–579
Cho SM, Gu YS, Kim SB (2005) Extracting optimization and physical properties of yellowfi n tuna
( Thunnus albacares ) skin gelatin compared to mammalian gelatins. Food Hydrocoll 19:221–229
Choi SS, Regenstein JM (2000) Physicochemical and sensory characteristics of fi sh gelatin. J Food
Sci 65:194–199
Díaz P, López D, Matiacevich S et al (2011) State diagram of salmon ( Salmo salar ) gelatin fi lms.
J Sci Food Agric 91(14):2558–2565
Elvin CM, Vuocolo T, Brownlee AG et al (2010) A highly elastic tissue sealant based on photopolymerised gelatin. Biomaterials 31(32):8323–8331
Fernandez-Dıaz MD, Monter P, Gomez-Guillen MC (2003) Effect of freezing fi sh skins on molecular and rheological properties of extracted gelatin. Food Hydrocoll 17:281–286
Geiger SE, Roberts E, Tomlinson N (1962) Dogfi sh gelatin. J Fish Res B Can 19(2):321–326
Gilsenan PM, Ross-Murphy SB (2000) Rheological characterisation of gelatins from mammalian
and marine sources. Food Hydrocoll 14(3):191–195
Giménez B et al (2005) Reprinted from Giménez B, Turnay J, Lizarbe MA et al (2005) Use of
lactic acid for extraction of fi sh skin gelatin. Food Hydrocoll 19(6):941–950. Copyright (2005),
with permission from Elsevier
Gómez-Estaca J, López de Lacey A, Gómez-Guillén MC et al (2009a) Antimicrobial activity of
composite edible fi lms based on fi sh gelatin and chitosan incorporated with clove essential oil.
J Aquat Food Prod Technol 18:46–52
Gómez-Estaca J, Montero P, Fernandez-Martin F et al (2009b) Physico-chemical and fi lm-forming
properties of bovine-hide and tuna-skin gelatin: a comparative study. J Food Eng
90(4):480–486
Gomez-Guillen MC, Montero P (2001a) Extraction of gelatin from megrim ( Lepidorhombus
boscii ) skins with several organic acids. J Food Sci 66(2):213–216
Gomez-Guillen MC, Montero P (2001b) Method for the production of gelatin of marine origin and
product thus obtained. International Patent PCT/S01/00275
Gomez-Guillen MC, Turnay J, Fernandez-Dıaz MD (2002) Structural and physical properties of
gelatin extracted from different marine species: a comparative study. Food Hydrocoll
16:25–34
9 Marine Gelatins
Bode F, da Silva MA, Drake AF (2011) Enzymatically cross-linked tilapia gelatin hydrogels:
physical, chemical, and hybrid networks. Biomacromolecules 12(10):3741–3752
Boran G, Regenstein JM (2009) Optimization of gelatin extraction from silver carp skin. J Food
Sci 74:E432–E441. © 2009 Institute of Food Technologists®
Boran G, Regenstein JM (2010) Fish gelatin. Adv Food Nutr Rev 60:119–143
Bower CK, Avena-Bustillos RJ, Hietala KA et al (2010) Dehydration of pollock skin prior to
gelatin production. J Food Sci 75(4):C317–C321
Carvalho RA, Sobral PJA, Thomazine M et al (2008) Development of edible fi lms based on differently processed Atlantic halibut ( Hippoglossus hippoglossus ) skin gelatin. Food Hydrocoll
22(6):1117–1123
Chen HH, Lin CH, Kang HY (2009) Maturation effects in fi shgelatin and HPMC composite gels.
Food Hydrocoll 23:1756–1761
Cheow CS, Norizah MS, Kyaw ZY, Howell NK (2007) Preparation and characterisation of gelatins
from the skins of sin croaker ( Johnius dussumieri ) and shortfi n scad ( Decapterus macrosoma ).
Food Chem 101:386–391
Chiou BS, Avena-Bustillos RJ, Shey J et al (2006) Rheological and mechanical properties of crosslinked fi sh gelatins. Polymer 47:6379–6386
Chiou BS, Avena-Bustillos RJ, Bechtel PJ et al (2008) Cold water fi sh gelatin fi lms: effects of
cross-linking on thermal, mechanical, barrier, and biodegradation properties. Eur Polym J
44:3748–3753
Chiou BS, Avena-Bustillos RJ, Bechtel PJ et al (2009) Effects of drying temperature on barrier and
mechanical properties of cold-water fi sh gelatin fi lms. J Food Eng 95:327–331
Cho SM, Kwak KS, Park DS et al (2004) Processing optimization and functional properties of
gelatin from shark ( Isurus oxyrinchus ) cartilage. Food Hydrocoll 18:573–579
Cho SM, Gu YS, Kim SB (2005) Extracting optimization and physical properties of yellowfi n tuna
( Thunnus albacares ) skin gelatin compared to mammalian gelatins. Food Hydrocoll 19:221–229
Choi SS, Regenstein JM (2000) Physicochemical and sensory characteristics of fi sh gelatin. J Food
Sci 65:194–199
Díaz P, López D, Matiacevich S et al (2011) State diagram of salmon ( Salmo salar ) gelatin fi lms.
J Sci Food Agric 91(14):2558–2565
Elvin CM, Vuocolo T, Brownlee AG et al (2010) A highly elastic tissue sealant based on photopolymerised gelatin. Biomaterials 31(32):8323–8331
Fernandez-Dıaz MD, Monter P, Gomez-Guillen MC (2003) Effect of freezing fi sh skins on molecular and rheological properties of extracted gelatin. Food Hydrocoll 17:281–286
Geiger SE, Roberts E, Tomlinson N (1962) Dogfi sh gelatin. J Fish Res B Can 19(2):321–326
Gilsenan PM, Ross-Murphy SB (2000) Rheological characterisation of gelatins from mammalian
and marine sources. Food Hydrocoll 14(3):191–195
Giménez B et al (2005) Reprinted from Giménez B, Turnay J, Lizarbe MA et al (2005) Use of
lactic acid for extraction of fi sh skin gelatin. Food Hydrocoll 19(6):941–950. Copyright (2005),
with permission from Elsevier
Gómez-Estaca J, López de Lacey A, Gómez-Guillén MC et al (2009a) Antimicrobial activity of
composite edible fi lms based on fi sh gelatin and chitosan incorporated with clove essential oil.
J Aquat Food Prod Technol 18:46–52
Gómez-Estaca J, Montero P, Fernandez-Martin F et al (2009b) Physico-chemical and fi lm-forming
properties of bovine-hide and tuna-skin gelatin: a comparative study. J Food Eng
90(4):480–486
Gomez-Guillen MC, Montero P (2001a) Extraction of gelatin from megrim ( Lepidorhombus
boscii ) skins with several organic acids. J Food Sci 66(2):213–216
Gomez-Guillen MC, Montero P (2001b) Method for the production of gelatin of marine origin and
product thus obtained. International Patent PCT/S01/00275
Gomez-Guillen MC, Turnay J, Fernandez-Dıaz MD (2002) Structural and physical properties of
gelatin extracted from different marine species: a comparative study. Food Hydrocoll
16:25–34
9 Marine Gelatins