357
Gomez-Guillen MC, Ihl M, Bifani V et al (2007) Edible fi lms made from tuna-fi sh gelatin with
antioxidant extracts of two different murta ecotypes leaves ( Ugni molinae Turcz ). Food
Hydrocoll 21:1133–1143
Gomez-Guillen MC, Perez-Mateos M, Gomez-Estaca J et al (2009) Fish gelatin: a renewable
material for developing active biodegradable fi lms. Trends Food Sci Technol 20:3–16
Grossman S, Bergman M (1992) Process for the production of gelatin from fi sh skins. US Patent
5,093,474
Gudmundsson M (2002) Rheological properties of fi sh gelatins. J Food Sci 67:2172–2176
Gudmundsson M, Hafsteinsson H (1997) Gelatin from cod skins as affected by chemical treatments. J Food Sci 62:37–39
Guerard F, Dufosse L, Broise DDL et al (2001) Enzymatic hydrolysis of proteins from yellowfi n
tuna Thunnus albacares wastes using Alcalase. J Mol Catal B: Enzym 11:1051–1059
Gustavson K (1956) The chemistry and reactivity of collagen. Academic, New York
Hamada M (1990) Effects of the preparation conditions on the physical properties of shark-skin
gelatin gels. Nippon Suisan Gakkaishi 56:671–677
Han X, Xu Y, Wang J et al (2009) Effects of cod bone gelatin on bone metabolism and bone
microarchitecture in ovariectomized rats. Bone 44:942–947
Haug IJ, Draget KI, Smidsrod A (2004) Physical and rheological properties of fi sh gelatine
compared to mammalian gelatin. Food Hydrocoll 18(2):203–213
Hernandez-Izquierdo VM, Krochta JM (2008) Thermoplastic processing of proteins for fi lm
formation e a review. J Food Sci 73(2):30–39
Herpandi, Huda N, Adzitey F (2011) Fish bone and scale as a potential source of halal gelatin. J Fish
Aquat Sci 6:379–389. Copyright © 2011 Academic Journals Inc. Reprinted with permission
Hilbert H (1906) Manufacture of gelatin and glue from bones. US Patent 834,806
Huda HN, Adzitey F (2012) Fish bone and scale as a potential source of halal gelatin. J Fish Aquat
Sci 6(4):379–389
Irwandi J, Faridayanti S, Mohamed ESM et al (2009) Extraction and characterization of gelatin
from different marine fi sh species in Malaysia. Int Food Res J 16:381–389
Jamilah B, Harvinder KG (2002) Properties of gelatins from skins of fi sh – black tilapia
( Oreochromis mossambicus ) and red tilapia ( Oreochromis nilotica ). J Food Chem 77:81–84
Johnston-Banks FA (1990) Gelatin. In: Harris P (ed) Food gels. Elsevier, London, pp 233–289
Jongjareonrak A, Benjakul S, Visessanguan W et al (2006) Skin gelatin from bigeye snapper and
brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on
gel properties. Food Hydrocoll 20(8):1216–1222
Jongjareonrak A, Benjakul S, Visessanguan W et al (2008) Antioxidative activity and properties of
fi sh skin gelatin fi lms incorporated with BHT and a-tocopherol. Food Hydrocoll
22(3):449–458
Karim AA, Bhat R (2009) Fish gelatin: properties, challenges and prospects as an alternative to
mammalian gelatins. Food Hydrocoll 23:563–576
Kharyeki ME, Rezaei M, Motamedzadegan A (2011) The effect of processing conditions on
physico-chemical properties of whitecheek shark ( Carcharhinus dussumieri ) skin gelatin. Int
Aquat Res 3:63–69
Kim D, Min SC (2012) Trout skin gelatin-based edible fi lm development. J Food Sci
77(9):E240–E246
Kittiphattanabawon P, Benjakul S, Visessanguan W et al (2005) Characterization of acid soluble
collagen from skin and bone of bigeye snapper ( Priacanthus tayenus ). Food Chem 89:363–372
Koli JM, Basu S, Nayak BB et al (2011) Improvement of gel strength and melting point of fi sh
gelatin by addition of coenhancers using response surface methodology. J Food Sci
76(6):E503–E509
Kolodziejska I, Piotrowska B (2007) The water vapour permeability, mechanical properties and
solubility of fi sh gelatine-chitosan fi lms modifi ed with transglutaminase or 1-ethyl-3-(3dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol. Food Chem
103(2):295–300
References
Gomez-Guillen MC, Ihl M, Bifani V et al (2007) Edible fi lms made from tuna-fi sh gelatin with
antioxidant extracts of two different murta ecotypes leaves ( Ugni molinae Turcz ). Food
Hydrocoll 21:1133–1143
Gomez-Guillen MC, Perez-Mateos M, Gomez-Estaca J et al (2009) Fish gelatin: a renewable
material for developing active biodegradable fi lms. Trends Food Sci Technol 20:3–16
Grossman S, Bergman M (1992) Process for the production of gelatin from fi sh skins. US Patent
5,093,474
Gudmundsson M (2002) Rheological properties of fi sh gelatins. J Food Sci 67:2172–2176
Gudmundsson M, Hafsteinsson H (1997) Gelatin from cod skins as affected by chemical treatments. J Food Sci 62:37–39
Guerard F, Dufosse L, Broise DDL et al (2001) Enzymatic hydrolysis of proteins from yellowfi n
tuna Thunnus albacares wastes using Alcalase. J Mol Catal B: Enzym 11:1051–1059
Gustavson K (1956) The chemistry and reactivity of collagen. Academic, New York
Hamada M (1990) Effects of the preparation conditions on the physical properties of shark-skin
gelatin gels. Nippon Suisan Gakkaishi 56:671–677
Han X, Xu Y, Wang J et al (2009) Effects of cod bone gelatin on bone metabolism and bone
microarchitecture in ovariectomized rats. Bone 44:942–947
Haug IJ, Draget KI, Smidsrod A (2004) Physical and rheological properties of fi sh gelatine
compared to mammalian gelatin. Food Hydrocoll 18(2):203–213
Hernandez-Izquierdo VM, Krochta JM (2008) Thermoplastic processing of proteins for fi lm
formation e a review. J Food Sci 73(2):30–39
Herpandi, Huda N, Adzitey F (2011) Fish bone and scale as a potential source of halal gelatin. J Fish
Aquat Sci 6:379–389. Copyright © 2011 Academic Journals Inc. Reprinted with permission
Hilbert H (1906) Manufacture of gelatin and glue from bones. US Patent 834,806
Huda HN, Adzitey F (2012) Fish bone and scale as a potential source of halal gelatin. J Fish Aquat
Sci 6(4):379–389
Irwandi J, Faridayanti S, Mohamed ESM et al (2009) Extraction and characterization of gelatin
from different marine fi sh species in Malaysia. Int Food Res J 16:381–389
Jamilah B, Harvinder KG (2002) Properties of gelatins from skins of fi sh – black tilapia
( Oreochromis mossambicus ) and red tilapia ( Oreochromis nilotica ). J Food Chem 77:81–84
Johnston-Banks FA (1990) Gelatin. In: Harris P (ed) Food gels. Elsevier, London, pp 233–289
Jongjareonrak A, Benjakul S, Visessanguan W et al (2006) Skin gelatin from bigeye snapper and
brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on
gel properties. Food Hydrocoll 20(8):1216–1222
Jongjareonrak A, Benjakul S, Visessanguan W et al (2008) Antioxidative activity and properties of
fi sh skin gelatin fi lms incorporated with BHT and a-tocopherol. Food Hydrocoll
22(3):449–458
Karim AA, Bhat R (2009) Fish gelatin: properties, challenges and prospects as an alternative to
mammalian gelatins. Food Hydrocoll 23:563–576
Kharyeki ME, Rezaei M, Motamedzadegan A (2011) The effect of processing conditions on
physico-chemical properties of whitecheek shark ( Carcharhinus dussumieri ) skin gelatin. Int
Aquat Res 3:63–69
Kim D, Min SC (2012) Trout skin gelatin-based edible fi lm development. J Food Sci
77(9):E240–E246
Kittiphattanabawon P, Benjakul S, Visessanguan W et al (2005) Characterization of acid soluble
collagen from skin and bone of bigeye snapper ( Priacanthus tayenus ). Food Chem 89:363–372
Koli JM, Basu S, Nayak BB et al (2011) Improvement of gel strength and melting point of fi sh
gelatin by addition of coenhancers using response surface methodology. J Food Sci
76(6):E503–E509
Kolodziejska I, Piotrowska B (2007) The water vapour permeability, mechanical properties and
solubility of fi sh gelatine-chitosan fi lms modifi ed with transglutaminase or 1-ethyl-3-(3dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol. Food Chem
103(2):295–300
References