358
Kolodziejska I, Piotrowska B, Bulge M et al (2006) Effect of transglutaminase and 1-ethyl-3-(3dimethylaminopropyl) carbodiimide on the solubility of fi sh gelatine-chitosan fi lms. Carbohydr
Polym 65(4):404–409
Kwak KS, Cho SM, Ji CI et al (2009) Changes in functional properties of shark ( Isurus oxyrinchus ) cartilage gelatin produced by different drying methods. Int J Food Sci Technol
44:1480–1484
Lack M, Sant G (2006) World shark catch, production and trade, 1990–2003. Australian
Government, Department of the Environment and Heritage, and TRAFFIC Oceania
Ladislaus MK, Yan X, Yao W et al (2007) Optimization of gelatine extraction from grass carp
( Catenopharyngodon idella ) fi sh skin by response surface methodology. Bioresour Technol
98:3338–3343
Lefevre G, Biarrotte R, Takerkart G et al (2002) Process for the preparation of fi sh gelatin. US
Patent 6,368,656
Leuenberger BH (1991) Investigation of viscosity and gelation properties of different mammalian
and fi sh gelatins. Food Hydrocoll 5(4):353–361
Limpisophon K, Tanaka M, Weng WY et al (2009) Characterization of gelatin fi lms prepared from
under-utilized blue shark ( Prionace glauca ) skin. Food Hydrocoll 23:1993–2000
Limpisophon K, Tanaka M, Osako K (2010) Characterisation of gelatin–fatty acid emulsion fi lms
based on blue shark ( Prionace glauca ) skin gelatin. Food Chem 122:1095–1101
Liu L, Liu CK, Fishman ML et al (2007) Composite fi lms from pectin and fi sh skin gelatin or
soybean fl our protein. J Agric Food Chem 55(6):2349–2355
Montero P, Gomez-Guillen MC (2000) Extracting conditions for megrim ( Lepidorhombus boscii )
skin collagen affect functional properties of the resulting gelatin. J Food Sci 65:434–438
Nagai N, Kubota R, Okahashi R et al (2008) Blood compatibility evaluation of elastic gelatin gel
from salmon collagen. J Biosci Bioeng 106(4):412–415
Ninan G, Joseph J, Abubacker Z (2010) Physical, mechanical, and barrier properties of carp and
mammalian skin gelatin fi lms. J Food Sci 75(9):E620–E626
Norland RE (1990) Fish gelatin. In: Voigt MJ, Botta JR (eds) Advances in fi sheries technology and
biotechnology for increased profi tability. Technomic Publisher Co. Inc., Lancaster
Norland (2003) Fish gelatin, technical aspects. Norland Products Inc., North Brunswick
Núñez-Flores R, Giménez B, Fernández-Martín F, López-Caballero ME, Montero MP, GómezGuillén MC (2013) Physical and functional characterization of active fi sh gelatin fi lms incorporated with lignin. Food Hydrocoll 30(1):163–172
Ogawa M, Portier PJ, Moody MW (2004) Biochemical properties of bone and scale gelatin isolated from the subtropical fi sh black drum ( Pogomia cromis ) and sheepsheas seabream
( Archosargus probatocephalus ). Food Chem 88:495–501
Otoni CG, Avena-Bustillos RJ, Chiou BS et al (2012) Ultraviolet-B radiation induced cross- linking
improves physical properties of cold- and warm-water fi sh gelatin gels and fi lms. J Food Sci
77(9):E215–E223
Pranoto Y, Lee CM, Park HJ (2007) Characterizations of fi sh gelatin fi lms added with gellan and
k-carrageenan. LWT-Food Sci Technol 40:766–774
Qazvini NT, Bolisetty S, Adamcik J et al (2012) Self-healing fi sh gelatin/sodium montmorillonite
biohybrid coacervates: structural and rheological characterization. Biomacromol
13(7):2136–2147
Rahman MS, Al-Mahrouqi AI (2009) Instrumental texture profi le analysis of gelatin gel extracted
from grouper skin and commercial (bovine and porcine) gelatin gels. Int J Food Sci Nutr
60(Suppl 7):229–242
Rattaya S, Benjakul S, Prodpran T et al (2009) Properties of fi sh skin gelatin fi lm incorporated with
seaweed extract. J Food Eng 95:151–157
Regenstein JM, Chaudry MM (2002) Kosher and Halal issues pertaining to edible fi lms and coatings. In: Gennadios A (ed) Protein-based fi lms and coatings. CRC Press LLC, Boca Raton
Sarabia AI, Gomez-Guillen MC, Montero P (2000) The effect of added salts on the viscoelastic
properties of fi sh skin gelatin. J Food Chem 70:71–76
9 Marine Gelatins
Kolodziejska I, Piotrowska B, Bulge M et al (2006) Effect of transglutaminase and 1-ethyl-3-(3dimethylaminopropyl) carbodiimide on the solubility of fi sh gelatine-chitosan fi lms. Carbohydr
Polym 65(4):404–409
Kwak KS, Cho SM, Ji CI et al (2009) Changes in functional properties of shark ( Isurus oxyrinchus ) cartilage gelatin produced by different drying methods. Int J Food Sci Technol
44:1480–1484
Lack M, Sant G (2006) World shark catch, production and trade, 1990–2003. Australian
Government, Department of the Environment and Heritage, and TRAFFIC Oceania
Ladislaus MK, Yan X, Yao W et al (2007) Optimization of gelatine extraction from grass carp
( Catenopharyngodon idella ) fi sh skin by response surface methodology. Bioresour Technol
98:3338–3343
Lefevre G, Biarrotte R, Takerkart G et al (2002) Process for the preparation of fi sh gelatin. US
Patent 6,368,656
Leuenberger BH (1991) Investigation of viscosity and gelation properties of different mammalian
and fi sh gelatins. Food Hydrocoll 5(4):353–361
Limpisophon K, Tanaka M, Weng WY et al (2009) Characterization of gelatin fi lms prepared from
under-utilized blue shark ( Prionace glauca ) skin. Food Hydrocoll 23:1993–2000
Limpisophon K, Tanaka M, Osako K (2010) Characterisation of gelatin–fatty acid emulsion fi lms
based on blue shark ( Prionace glauca ) skin gelatin. Food Chem 122:1095–1101
Liu L, Liu CK, Fishman ML et al (2007) Composite fi lms from pectin and fi sh skin gelatin or
soybean fl our protein. J Agric Food Chem 55(6):2349–2355
Montero P, Gomez-Guillen MC (2000) Extracting conditions for megrim ( Lepidorhombus boscii )
skin collagen affect functional properties of the resulting gelatin. J Food Sci 65:434–438
Nagai N, Kubota R, Okahashi R et al (2008) Blood compatibility evaluation of elastic gelatin gel
from salmon collagen. J Biosci Bioeng 106(4):412–415
Ninan G, Joseph J, Abubacker Z (2010) Physical, mechanical, and barrier properties of carp and
mammalian skin gelatin fi lms. J Food Sci 75(9):E620–E626
Norland RE (1990) Fish gelatin. In: Voigt MJ, Botta JR (eds) Advances in fi sheries technology and
biotechnology for increased profi tability. Technomic Publisher Co. Inc., Lancaster
Norland (2003) Fish gelatin, technical aspects. Norland Products Inc., North Brunswick
Núñez-Flores R, Giménez B, Fernández-Martín F, López-Caballero ME, Montero MP, GómezGuillén MC (2013) Physical and functional characterization of active fi sh gelatin fi lms incorporated with lignin. Food Hydrocoll 30(1):163–172
Ogawa M, Portier PJ, Moody MW (2004) Biochemical properties of bone and scale gelatin isolated from the subtropical fi sh black drum ( Pogomia cromis ) and sheepsheas seabream
( Archosargus probatocephalus ). Food Chem 88:495–501
Otoni CG, Avena-Bustillos RJ, Chiou BS et al (2012) Ultraviolet-B radiation induced cross- linking
improves physical properties of cold- and warm-water fi sh gelatin gels and fi lms. J Food Sci
77(9):E215–E223
Pranoto Y, Lee CM, Park HJ (2007) Characterizations of fi sh gelatin fi lms added with gellan and
k-carrageenan. LWT-Food Sci Technol 40:766–774
Qazvini NT, Bolisetty S, Adamcik J et al (2012) Self-healing fi sh gelatin/sodium montmorillonite
biohybrid coacervates: structural and rheological characterization. Biomacromol
13(7):2136–2147
Rahman MS, Al-Mahrouqi AI (2009) Instrumental texture profi le analysis of gelatin gel extracted
from grouper skin and commercial (bovine and porcine) gelatin gels. Int J Food Sci Nutr
60(Suppl 7):229–242
Rattaya S, Benjakul S, Prodpran T et al (2009) Properties of fi sh skin gelatin fi lm incorporated with
seaweed extract. J Food Eng 95:151–157
Regenstein JM, Chaudry MM (2002) Kosher and Halal issues pertaining to edible fi lms and coatings. In: Gennadios A (ed) Protein-based fi lms and coatings. CRC Press LLC, Boca Raton
Sarabia AI, Gomez-Guillen MC, Montero P (2000) The effect of added salts on the viscoelastic
properties of fi sh skin gelatin. J Food Chem 70:71–76
9 Marine Gelatins