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The viscoelastic properties of gelatin extracted from tilapia skin (protein yield: 21.2%) were evaluated using dynamic rheology tests. The flow curves of tilapia gelatin sols (1.0–6.6% w/w, 40°C; 0.5%, 2–40°C) complied with the Herschel-Bulkley model (R2 = 0.92–0.99), indicating the presence of yield stress, while the gelling and melting temperature of gelatin dispersions (1.0–6.6%) fit well with the Eldridge-Ferry model (R2 = 0.97). Tilapia skin gelatin displayed good thermo-stability and strong gel-forming properties, showing great potential as an alternative for mammal-based gelatin applied in various food products.
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Bai et al. (2016) studied this question.
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