Fish Processing Division, Central Institute of Fisheries Technology (ICAR), Cochin, 682 029 Kerala India.
J Food Sci Technol. 2014 Sep;51(9):2085-91. doi: 10.1007/s13197-012-0681-4. Epub 2012 Apr 13.
Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin. This study is a comparison of the gelatins from these unexploited sources with that of mammalian gelatins to get a better understanding of their physicochemical and functional properties with respect to mammalian gelatins. The study showed that mammalian gelatins had significantly superior physical properties viz., higher viscosity, melting & setting temperature and faster setting time. The odour scores were significantly higher (P < 0.05) for bovine and porcine skin gelatins (3.1-3.12), indicating that they had a distinguishable odour and hence can be considered as inferior to fish skin gelatins in organoleptic qualities. The gel strengths of rohu and common carp skin gelatins were significantly lower than mammalian gelatins. Among the carp skin gelatins, grass carp skin gelatin was found to have better compatibility with gelatin from bovine and porcine skins.
鲤鱼品种构成了印度水产养殖生产的主体，研究表明，这些品种的鱼片废料，特别是皮，可以是明胶的良好来源。本研究比较了这些未开发来源的明胶与哺乳动物明胶，以更好地了解它们在物理化学和功能特性方面相对于哺乳动物明胶的情况。研究表明，哺乳动物明胶具有明显优越的物理性质，即更高的粘度、熔化和凝固温度以及更快的凝固时间。牛和猪皮明胶的气味评分明显更高（P<0.05）（3.1-3.12），表明它们具有可区分的气味，因此在感官质量方面可以被认为劣于鱼皮明胶。罗非鱼和鲤鱼皮明胶的凝胶强度明显低于哺乳动物明胶。在鲤鱼皮明胶中，发现草鱼皮明胶与牛和猪皮明胶具有更好的相容性。
