01655naa a2200265 a 450000100080000000500110000800800410001902400390006010000200009924501780011926000090029752007930030665000120109965300160111165300200112765300290114765300150117670000210119170000210121270000320123370000220126570000260128770000220131377300540133521623362024-03-11       2024    bl uuuu     u00u1 u    #d7 a10.1080/10498850.2024.23193322DOI1 aPROCOPIO, F. R.  aAn enhancement to development, characterization and potential application of gelatin extracted from native brazilian fish skin (Colossoma macropomum).h[electronic resource]  c2024  aDerived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems.  aGelatin  aAmazon fish  aFish by product  aPhysicochemical property  aProcessing1 aCAMPOS, J. V. DE1 aMATTOS, A. L. A.1 aSOUZA FILHO, M. de S. M. de1 aFURTADO, A. A. L.1 aNOGUEIRA, A. R. de A.1 aJACINTO, M. A. C.  tJournal of Aquatic Food Product Technology, 2024.