APPLICATIONS OF GELATIN EXTRACTED FROM FISH PROCESSING BY-PRODUCTS

• O. E. Odunsi

  Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

  Author

• V. E. Nwekoyo

  Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

  Author

• F. O. A. George

  Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

  Author

• T. O. Ariom

  Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

  Author

Fish processing generates solid wastes that can be as high as 50–80% of the original raw material. These byproducts when discarded unutilized creates environmental pollution problems like, off smell, proliferation of insects and pests and other microbes, consequently the utilization of the waste from the fish processing industry for valueadded products has attracted substantial attention, since this suggests a possible way to solve environmental impacts of fishery discards and, at the same time, it provides added economic returns to the industry. Fish processing byproducts can be considered as an alternative raw material for the preparation of high-protein ingredients, especially for the production of gelatin due to the presence of large amounts of collagen in fish skins, scales, and bones. Gelatin is a protein derived from partial denaturation of collagen. There are three steps in production of gelatin: removal of non-collagenous material, control hydrolysis of collagen to gelatin and final recovery and drying of the final product. Gelatins contain different kinds of amino acids and research on its sequence shows gelatin fraction may contribute to various bio-functions such as antioxidant, antihypertensive, antimicrobial, tissue regeneration and wound healing promotion, bone formation enhancement and for anticancer application.

1. O. E. Odunsi, Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

   Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

2. V. E. Nwekoyo, Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

   Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria,

3. F. O. A. George, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

   Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

4. T. O. Ariom, Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

   Aquaculture and Fisheries Management Department, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, PMB 2240, Ogun State, Nigeria.

• PDF