Determination of Chemical and Biophysical Properties of Gelatin from Cuttle FISH

Gelatin is one of the most popular biopolymers. It is widely used in food, pharmaceutical, cosmetic and photographic application because of its unique functional and technological properties these properties increases the demand of gelatin production in in industries. Fish sausage was prepared from fish by-products, without or with addition of gelatin at different levels. The addition of gelatin to fish sausage resulted in significant improvement of the physiochemical properties. further, the addition of gelatin increased protein content and the moisture and reduced cooking loos, indeed, addition of gelatin yielded products with enhanced textural parameters and the most appreciated sausage was with 1% gelatin .fish sausages can be conserved for 15 days without alterations supplement with the gelatin. The use of bio-based polymer in food packaging industry has recently come to the forefront as a result of the recent crisis awareness with respect to the depletion of non renewable resources. Gelatin production from alternative non mammalian species also gain importance, largely as a way to valorise by products from industrial fisheries processes. Regarding fish origin, cephalopods from tropical and sub tropical waters shown high rheological properties and thermo stability on par with mammal gelatins; therefore, they could be used for similar applications. In this study, gelatin was synthesized from speiida officinails popular cuttlefish species of east coast of India the gelatin potentially serve as a promising bio-based packaging material with the application ranging from food to pharmaceutical industries. This study will pave a way for future research in food packaging and meat processing industry.