Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala)


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The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence spectra revealed maximum emission at 303 nm indicating the exposure of chromophores to bulk solvent. The amino acid profile of gelatin revealed a higher proportion of glycine and imino acids. The bloom strength of gelled gelatin was 159.8 g. The average molecular weight of fish bone gelatin was 281 kDa as determined by gel filtration technique. The dynamic oscillatory test of gelatin solution as a function of time and temperature revealed gelling and melting temperatures of 8.0 °C and 17.0 °C, respectively. The flow behavior of gelatin solution as a function of concentrations and temperatures revealed non-Newtonian behavior with pseudo-plastic phenomenon. The Herschel–Bulkley and Casson models were found suitable to study the flow behavior. The emulsion capacity (EC) of gelatin was inversely proportional to its concentration.

Practical Application

The results of the work will enable the use of bones of freshwater fish for gelatin production. The properties of gelatin from bones indicate that it can be used in food and nonfood applications. The use of bones for gelatin production not only leads to a more extensive utilization of fish but also decreasing environmental pollution.