Sustainable Seafood Processing: Utilisation of Fish Gelatin
نویسندگان
چکیده
Usually gelatin manufacturer utilises mammalian sources as principle sources to produce collagen. The collagen is partially hydrolysed to generate gelatin. However, Muslims and Jews can’t consume gelatin from pork products because of their religion and culture reasons. On the other hand, potential safety issue for gelatin made from slaughtered beef processing byproducts will pose problems such as bovine spongiform encephalopathy. Therefore, gelatins produced from alternative sources are highly desired.
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