Research progress of modification on fish gelatin properties

CAI Lu- yun; SONG Yan-yan; BU Jian-wen; FENG Jian-hui; LV Yan-fang; LI Jian-rong

doi:10.13386/j.issn1002-0306.2016.14.063

CAI Lu- yun, SONG Yan-yan, BU Jian-wen, FENG Jian-hui, LV Yan-fang, LI Jian-rong. Research progress of modification on fish gelatin properties[J]. Science and Technology of Food Industry, 2016, (14): 359-362. DOI: 10.13386/j.issn1002-0306.2016.14.063

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Research progress of modification on fish gelatin properties

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Fish gelatin,derived from by- products of the fish- processing industry,not only can meets someone's special requirements,but it possesses unique properties distinguishing from traditional mammalian gelatin.However,functional characteristics of fish gelatin,such as gel strength,film property,emulsifying property and foam ability,are lower than traditional gelatin,which have restrictions on its application.It was discussed the latest literatures about the strategies used to improve fish gelatin properties,as well as its future potentials.

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Science and Technology of Food Industry

Research progress of modification on fish gelatin properties

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