Functional Properties of Gelatin Extracted from Skin of Sole fish (Cynoglossus macrostomus) (Norman, 1928)

Abstract

Sole fish (Cynoglossus macrostomus, Norman, 1928) is
a major by-catch of shrimp trawl and is a potential
source of gelatin. Therefore a study on the extraction
and determination of functional characteristics of
gelatin obtained from the skin of sole fish was
undertaken. Maximum yield obtained from skin of
sole fish was 8.32% at 45ºC. The proximate
composition of extracted gelatin was found to be
comparatively better at 45ºC. The gelatin extracted
from the skin had high gel strength at 45ºC than
others. Hydroxyproline content was found to be in
the range of 5.98-6.57 mg g-1 and highest content of
hydroxyproline was obtained at 45°C temperature.
Sole fish skin gelatin was found to have lower
melting point than mammalian gelatin e.g. bovine
and porcine gelatin. These promising finding may
contribute to the on-going efforts for using fish
gelatin as an alternative source for mammalian
gelatins for various applications.