Solutions and films were prepared from the granules. Otoni, Caio G Avena-Bustillos, Roberto J Chiou, Bor-Sen Bilbao-Sainz, Cristina Bechtel, Peter J McHugh, Tara HĬold- and warm-water fish gelatin granules were exposed to ultraviolet-B radiation for doses up to 29.7 J/cm(2). Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries. The water composition of all fishbone gelatin was well suited to the standard. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. Different warm-water species has some differences in amino acid composition. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The composition of amino acid can determine the strength and stability of gelatin. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold- water fishes. The quality of gelatin depends on its physicochemical properties. Research on fish bone gelatin has been increased in the last decade. Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study
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