Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

Abstract

Gelatin is prepared from heat denaturation and partial hydrolysis of collagen from mammalian sources and is a common ingredient in the food industry. Diet restrictions of porcine gelatin due to culture and/or religion, and the health safety concerns due to an onset of zoonotic disease in cattle from earlier period, have led to the search for alternative gelatin sources. The most extensively studied alternatives with high potential are fish and fish by-products. However, fish gelatin application in the food industry is still limited due to inferior performance in gelling ability. The gel strength values of the warm-water and cold-water fish gelatin compared to mammalian gelatin, were evaluate..