An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin (Colossoma macropomum)

ABSTRACT

Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems.

KEYWORDS:

• Amazon fish
• processing
• fish by-product
• gelatin
• physicochemical property

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The authors are grateful for the financial support of the “Banco Nacional de Desenvolvimento Econômico e Social” (BNDES), “Secretaria de Aquicultura e Pesca do Ministério Brasileiro da Agricultura e Pecuária (SAP-MAPA)”, “Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)” and the partnership with the “Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, #380966/2022-0)” for the project “BRS Aqua - Structuring actions and innovation to strengthen aquaculture production chains in Brazil.”