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Abstract
The texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured. Texture profile analysis revealed that the porcine gelatin showed significantly higher values for hardness, springiness, cohesiveness, gumminess, and chewiness than carp skin gelatin (p < 0.05). The bloom strength of gelatin from a porcine source was higher (466.40 g) than carp skin. The solubility profile of gelatin from carps and porcine as function of sodium chloride concentration indicated a maximum solubility at 0.3 M. The relationship between emulsion capacity values and concentration of proteins were found to be inversed in all of the gelatin samples.