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Updated: Jun 10, 2026

Wet-spinning-based Molding Process of Gelatin for Tissue Regeneration

Wet-spinning-based Molding Process of Gelatin for Tissue Regeneration

Published on: March 7, 2019

Fish gelatin.

Gokhan Boran¹, Joe M Regenstein

¹Department of Food Engineering, Yüzüncü Yil University, Van, Turkey. Gboran@yyu.edu.tr

Advances in Food and Nutrition Research

|August 10, 2010

Summary

This summary is machine-generated.

Fish skins offer a high-quality gelatin alternative to traditional mammalian sources. This gelatin provides unique technological advantages and overcomes religious concerns, with quality varying by fish species and processing.

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Area of Science:

Food Science
Biochemistry
Materials Science

Background:

Gelatin is a versatile hydrocolloid used across industries.
Mammalian gelatin production faces limitations and religious concerns.
Alternative sources like fish skins are gaining traction.

Purpose of the Study:

To review gelatin quality derived from various fish species.
To discuss experimental procedures for quality assessment.
To explore the collagen-gelatin conversion and market.

Main Methods:

Review of experimental studies on fish skin gelatin.
Analysis of quality parameters: gel strength, viscosity, melting/gelling temperatures.
Discussion of manufacturing processes and raw material characteristics.

Main Results:

Fish skin gelatin offers a wide range of melting/gelling temperatures.
High gel strength and viscosity are achievable from fish skins.
Gelatin quality is influenced by raw material biochemistry and processing.

Conclusions:

Fish skins are a promising source for high-quality gelatin.
Further research can optimize fish gelatin properties for diverse applications.
Understanding processing impacts is crucial for consistent gelatin production.