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March 15, 2026Black Sea Journal of Engineering and ScienceOpen Access

Gelatin Production from Rainbow Trout (Oncorhynchus mykiss) Skins and Evaluation of Its Technological Properties

Şefik Tekle Göktürk Öztürk

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Key Points

This research aims to explore the potential for producing gelatin from rainbow trout skins and assess its properties.
Extracted gelatin from rainbow trout skins
Evaluated physicochemical, structural, and functional properties
Compared results with commercial bovine gelatin using standardized tests
Trout gelatin showed a gel strength of 95.1±5.00 g, lower than bovine gelatin
Trout gelatin had a pH of 4.78±0.23 and a high protein content of 95.30±0.41%
Oil-binding capacity of trout gelatin was significantly higher at 1.17±0.10 mL oil/g protein compared to bovine gelatin

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Implication

Evaluates the properties of trout gelatin compared to bovine gelatin, highlighting its potential benefits in food applications.

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Cite This Study

Tekle et al. (2026) studied this question.

synapsesocial.com/papers/69b8f13ddeb47d591b8c6397 https://doi.org/10.34248/bsengineering.1858967

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

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