Ability to use fish skin and bone gelatin in diet products

Gelatin is a protein, colloidal, and the oldest macromolecule obtained from the hydrolysis of collagen in the skin, bones, and connective tissue of animals, including livestock, poultry, and aquatic animals. By-products or wastes make up more than half the weight of aquatic animals. Bones and skin make up a significant portion of aquatic waste and are composed of connective tissue proteins that provide the potential for gelatin production. Due to the properties and benefits of gelatin such as low calorie, fatlike melting, and pleasant mouthfeel, its use for low-fat products seems appropriate. In the food industry, the most important characteristics of gelatin are the strength of the gel, viscosity, gel state, and melting point, so gelatin is a good choice for diet and low-calorie products. Preparation of gelatin consists of several stages including pretreatment with acid and alkali, neutralization, heating, liquid phase separation, concentration, drying, grinding, and packaging in air-impermeable packages. This article examines the importance of gelatin and its preparation methods, types of gelatin, and how to prepare gelatin from aquatic animals.