A study of the gelatin from the skin of the flying gurnard and how it interacts with cassava starch

Abstract

Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,) was characterised and
its interaction with cassava starch mixtures of different ratio concentrations was investigated by
rheology and differential scanning calorimetry (DSC) . Protein and moisture were the main proximate
composition, whilst glycine was the main amino acid. The gelatin had high bloom (275 g) strength with
high imino acids, proline and hydroxyproline, content of 217/1000 residues. Gelation temperatures
increased as more starch is used in the mixtures, ranging from 19.0°C for gelatin to starch ratio 4:1 to
70.1°C for mixture 1:4. Inclusion of cassava starch also increased the elastic modulus of the gelatin
phase. Therefore, gelatin from flying gurnard skin has a potential to serve as an alternative source of
non-bovine or porcine gelatin for food applications.