ArticleInternational journal of molecular sciences2021
Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture.
Article in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films.Food science & nutrition · 2026Article
- Purification and Characterization of Novel Collagen Peptides fromFoods (Basel, Switzerland) · 2026Article
- A Comprehensive Review on the Valorization of Bioactives from Marine Animal By-Products for Health-Promoting, Biofunctional Cosmetics.Marine drugs · 2025Review
- Article
- Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel.Gels (Basel, Switzerland) · 2023Article
- Optimization of the Extraction of Chitosan and Fish Gelatin from Fishery Waste and Their Antimicrobial Potential as Active Biopolymers.Gels (Basel, Switzerland) · 2023Article
- Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery.Gels (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.
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