The effect of replacement of cow's gelatin by Cyprinus carpio skin gelatin on the some mineral contents and color parameters of functional pastill

Gelatin is a valuable protein source and a commercial hydrocolloid which is particularly applied for food, pharmaceutical, and photographic industries. Commercial gelatin is basically from pig and cow, which because of religious reasons and risk of transmission of Bovine spongiform encephalopathy (BSE) respectively, not acceptable to use. Therefore gelatin extraction from fish, and especially it , s waste has considerable importance. In the present study, after the extraction of gelatin from economic fish skin of carp (Cyprinus carpio), various formulations of this gelatin with cow , s gelatin have been used in ratios of 0, 25, 50, 75 and 100% to pastill production.