Optimization of gelatin production conditions from bony fish wastes of Khuzestan, Iran

Gelatin is a protein substance that is of special importance in the food industry, pharmaceutical, medical and industrial, especially in the food industry is used for making Jelly, ice cream; it is easily absorbed in the body and even to digest other foods through the formation of emulsion. The purpose of this study was to use cheap fishery wastes for production of fish gelatin. This project was conducted at two stages: the first stage conditions of pH (in alkaline and acidic conditions) and type of material (three raw material: shoes, fish, sharks and fish fillet) on some of the most important qualitative and quantitative properties of gelatin (yield, purity, color) were studied. Effects of temperature and pH indifferent levels on the yield of gelatin were evaluated. Results showed the best quality fish gelatin can be produced at 70º C and pH 6.5.