![]() ![]() ![]() use of aldehydes, glutaraldehyde and calcium salts) treatments, combination with other proteins and polysaccharides such as chitosan and casein, use of chemicals that form cross-links such as genipin, formaldehyde, transglutaminase enzyme and natural plant products such as phenolic compounds (e.g. radiation treatments, ultrasound) and chemical (e.g. With the help of structural modification, one can improve the mechanical, thermal, rheological and barrier properties of gelatin. It is important that the films used in food packaging have sufficient mechanical and barrier properties to ensure food quality and protect the food from the environment. The global fish gelatin market was valued at $276.1 million in 2020 and is estimated to reach $496.3 million by 2030, recording a compound annual growth rate (CAGR) of 6.1% from 2021 to 2030 ().ĭue to the fact that gelatin from marine species has a higher number of hydrophobic amino acids and less proline and hydroxyproline than gelatin from pigs, cattle and poultry, it results in a lower gelling ability, melting point, and weaker mechanical and barrier properties. Gelatin can be included as an important component in food packaging, and Norskin wants to use its gelatin in this market.Ĭurrently, there are no industrial or commercial actors in Norway processing scales into fish gelatin. With the help of weak acid and moderate heat, collagen can be extracted to obtain gelatin solution.įish gelatin can be used as an ingredient in foods, but also has technical applications. Develop a gelatin-based film with good rheological, mechanical and barrier properties for use in food packaging applications.Įstablish pilot-scale production of fish gelatin from salmonid scales and assess suitability of the extracted gelatin for packaging applications, and then modify the gelatin properties through application-specific sustainable strategies.įish scales, which are a by-product in the processing of fish skin, contain the protein collagen in addition to minerals. ![]()
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