Gélatines de poisson : Préparation, propriétés et applications [Fish gelatins : Preparation, properties and applications]

Abstract

Foods and pharmaceutical industries all over the world attend an increasing demand for gelatin, a biopolymer derived from collagen. Gelatins are widely used due to their biocompatibility, biodegradation, physical and functional properties. Porcine and bovine gelatins, the most commonly used, are subject to major constraints and skepticism among consumers, this is due to socio-cultural and health-related issues. Therefore, there is an increasing demand for alternative sources. The by-products generated by fish-processing industries are a potential source for the production of gelatins. Fish gelatin possesses interesting characteristics and may thus be considered as an alternative to mammalian gelatin for use in food, pharmaceutical and photographic products. This review enumerates gelatin preparation processes, as well as, their physical properties, and their potential applications in many fields, such as food, pharmacy and photography industries