Extraction, Characterization and Application of Gelatin fromCarcharhinus amblyrhyncho and Sphyraena barracuda

Demand of gelatin for food and pharmaceutical application is increasing because it is one of the most widely used food ingredients. Fish gelatin represents one of the important types of gelatin from other sources other than mammalian gelatins and it may thus be considered as an alternative to mammalian gelatin for use in various food and pharmaceutical applications. The main objective of the study is to extract gelatin from fish skin of Carcharhinus amblyrhyncho (shark) and Sphyraena barracuda (sheela). Gelatin extracted by acid and alkaline treatment and confirmed by gelatinase test and FT-IR analysis. The physico-chemical characters were studied. The skin of shark yielded higher amount of gelatin than the sheela. Similarly protein, turbidity, pH, Gelling and Melting temperature, Foaming properties, Emulsifying properties, colour, amino acid composition of shark gelatin were in better than the sheela.Extracted gelatin was used in the preparation of jelly and thus its application was determined.Therefore, the use of fish skin waste as raw material in the gelatin production is quite potential and plays a major role in recycling of waste.