ArticlePolymers2021
Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products.
Article in Polymers, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 35 citations in OpenAlex.
- Article
- Article
- Physiochemical and functional properties of gelatin obtained from frigate mackerel (Food chemistry: X · 2025Article
- High-Performance Structures of Biopolymer Gels Activated with Scleroprotein Crosslinkers.Molecules (Basel, Switzerland) · 2025Article
- Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (Marine drugs · 2024Article
- Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I.Gels (Basel, Switzerland) · 2023Article
- Preparation of Gelatin from Broiler Chicken Stomach Collagen.Foods (Basel, Switzerland) · 2022Article
- Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery.Gels (Basel, Switzerland) · 2022Article
- Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture.International journal of molecular sciences · 2021Article
- Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Foods (Basel, Switzerland) · 2021Article
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Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
Abstract
Salmon processing commonly involves the skinning of fish, generating by-products that need to be handled. Such skin residues may represent valuable raw materials from a valorization perspective, mainly due to their collagen content. With this approach, we propose in the present work the extraction of gelatin from farmed salmon and further valorization of the remaining residue through hydrolysis. Use of different chemical treatments prior to thermal extraction of gelatin results in a consistent yield of around 5%, but considerable differences in rheological properties. As expected from a cold-water species, salmon gelatin produces rather weak gels, ranging from 0 to 98 g Bloom. Nevertheless, the best performing gelatins show considerable structural integrity, assessed by gel permeation chromatography with light scattering detection for the first time on salmon gelatin. Finally, proteolysis of skin residues with Alcalase for 4 h maximizes digestibility and antihypertensive activity of the resulting hydrolysates, accompanied by the sharpest reduction in molecular weight and higher content of essential amino acids. These results indicate the possibility of tuning salmon gelatin properties through changes in chemical treatment conditions, and completing the valorization cycle through production of bioactive and nutritious hydrolysates.
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