Rheological and mechanical properties of cross-linked fish gelatins

Gelatin was extracted from the skins of Alaska pollock (Theragra chalcogramma) and Alaska pink salmon (Oncorhynchus gorbuscha). Amino acid analysis and gel electrophoresis were used to determine their amino acid composition and molecular weight profiles, respectively. Dynamic rheology was also used to characterize the fish gelatins’ gelation and melting behavior as well as their cross-linking behavior upon adding genipin and glutaraldehyde. Pollock and salmon gelatin had lower gelation and melting temperatures than that of a commercial porcine gelatin. Both fish gelatins that contained genipin showed faster cross-linking rates for samples with higher pH values. However, salmon samples exhibited greater dependence on pH. Also, pollock gelatin cross-linked faster with glutaraldehyde than with genipin. After five days of cross-linking, all porcine samples had much greater gel strengths than pollock samples. In addition, porcine samples containing genipin had gel strengths several times greater than those containing glutaraldehyde.