COMPARISON BETWEEN GELATINES EXTRACTED FROM MACKEREL AND BLUE WHITING HEADS USING DIFFERENT ORGANIC ACIDS

摘要

Gelatine represents one of the most important ingredients to modify functional properties and increase the nutritional value of food products. It is mainly used as a gelling as well as an emulsifiers and foam-stabilizing agent. Cattle bones, cattle hides and pork skins are the traditional materials used in gelatine production but for many social-cultural reasons including the possibility of bovine gelatine to transmit infectious illness like bovine spongiform encephalopathy (BSE), alternative sources are increasingly demanded.1 The fish processing industry generates significant amount of by-products which represent a potential source of gelatine. The main objective of this study was to compare the functional properties of gelatines extracted from Mackerel and Blue Whiting heads using different organic acids: acetic acid (AA), citric acid (CA), lactic acid (LA), tartaric acid (TA) and malic acid (MA).