Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Abstract

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film‐forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration

“…[35][36][37] sGelMA, derived from a cold-adapted fish, has unique rheological features. 21,38 The combination of sGelMA and porogens from non-functionalized porcine gelatin, allows the generation of a highly concentrated sGelMA liquid phase with solid gelatin beads that remain gelled at room temperature, which is possible due to the different melting points. This biphasic composition can form porous hydrogels and fill articular lesions through minimally invasive procedures to be covalently polymerized in situ after the UV light exposition.…”

Research Progress on Biological Activities of Polysaccharides from Edible Fungus

“…Reactive oxygen species (ROS) are a kind of free radicals containing oxygen atoms (hydroxyl, hydrogen peroxide, and superoxide anion radicals), which are produced in organisms through various ways such as cellular aerobic respiration and substrate oxidation. [ 61 ] Under normal physiological conditions, ROS plays an important role in cell proliferation, intracellular signal transduction, resistance to foreign pathogens, and maintenance of the stability of the intracellular environment. However, the excessive ROS accumulation leads to oxidative stress, DNA breakage, mitochondrial damage, lipid peroxidation, protein denaturation, enzyme inactivation, and other problems.…”

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

“…Increasing fish waste production has become a serious issue worldwide over the last few decades. Technical, biological, operational and economic factors influence fish processing by-product production [ 141 ]. According to recent studies, total fish production leads to approximately 20% to 80% fish waste and unwanted products that have been discarded as waste depends on the species and applied processing methods [ 142 ].…”