Fish skin as a biomaterial for halal collagen and gelatin

Mala Nurilmala, Heny Suryamarevita, Hanifah Husein Hizbullah, Agoes M. Jacoeb, Yoshihiro Ochiai

    Research output: Contribution to journalReview articlepeer-review

    6 Citations (Scopus)

    Abstract

    Around 40% of the total catch weight of fish is regarded as byproducts, consisting of skin, fins, bones, scales, viscera, etc. The utilization of these byproducts is important to increase their commercial values as well as to prevent environmental pollution. Meanwhile, nowadays, it is getting a global trend to provide foods and other industrial materials which have been accredited as halal products for Moslem communities. As a way of processing fish byproducts to meet the halal criteria, preparation of collagen and gelatin would be useful to fulfill the market demand. As a result of screening studies on fishery byproducts, fish skin has been found to be the good source for halal collagen and gelatin, which show satisfactory quality compared with those from bovine sources which could cause bovine spongiform encephalopathy (BSE).

    Original languageEnglish
    Pages (from-to)1100-1110
    Number of pages11
    JournalSaudi Journal of Biological Sciences
    Volume29
    Issue number2
    DOIs
    Publication statusPublished - 2022 Feb

    Keywords

    • Collagen
    • Fish skin
    • Gelatin
    • Halal

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences(all)

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