Fish Bone and Scale as a Potential Source of Halal Gelatin

Herpandi, Herpandi and Huda, N. and Adzitey, F. (2011) Fish Bone and Scale as a Potential Source of Halal Gelatin. Journal of Fisheries and Aquatic Science, 6 (4). pp. 379-389. ISSN 18164927

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    Abstract

    Fish gelatin is an important alternative gelatin which can be considered as Halal and acceptable by all religions. It is made from fish by-products of which fish skin is the most widely used part. The collagen and gelatin-like property of fish bones and scales coupled with their readily availability make it a potential source for development into gelatin products. This review discusses the potentials for the development and utilization of fish bones and scales in the production of gelatins. It also looks at the raw materials, processes, properties and the improvement of fish gelatins for future commercial use. Key words: Gelatin, fish, bones, scales, extraction

    Item Type: Article
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Faculty of Agriculture > Department of Fishery Products Technology
    Depositing User: Mr Herpandi Napis
    Date Deposited: 30 Jun 2015 12:09
    Last Modified: 03 Jul 2015 03:31
    URI: http://eprints.unsri.ac.id/id/eprint/5540

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