Technology and Physico-chemical Properties of Gelatin from Atlantic Cod Skin

In this work, the technology of fish gelatin from the skin of Atlantic cod from the Barents Sea was developed. The influence of enzyme type, extraction time, and pH of extraction on properties of fish gelatin was studied. The usage of proteolytic enzymes increases the yield of gelatin in comparison with acidic treatment, but the molecular weight of gelatin and viscosity of its solution decrease. The results observed related to the cleavage of peptide bonds of collagen during the enzymolysis process. The increase the time of extraction leads to an increase in molecular weight and quality of gelatin obtained. It was shown that gelatin obtained can be successfully used in the production of functional food products based on fish raw materials. The results obtained are of great importance for the fish-processing industry. They allow transforming existing technologies into non-waste processes and thereby enhance the effectiveness of enterprises and create better environmental conditions.