Extraction of Collagen from Fish Skins and Its Use in the Manufacture of Biopolymer Films

A. O'Sullivan Department of Food and Nutritional Sciences, University College Cork National University of Ireland, Cork, Ireland

N. B. Shaw Department of Food and Nutritional Sciences, University College Cork National University of Ireland, Cork, Ireland

S. C. Murphy Department of Food and Nutritional Sciences, University College Cork National University of Ireland, Cork, Ireland

J. W. van de Vis Netherlands Institute for Fisheries Research, Ijmuiden, Netherlands

H. van Pelt-Heerschap Netherlands Institute for Fisheries Research, Ijmuiden, Netherlands

J. P. Kerry Department of Food and Nutritional Sciences, University College Cork National University of Ireland, Cork, Ireland

ABSTRACT

The aim of this study was to extract collagen from fish skins and investigate the physical properties of the biodegradable films formed from the extracted fish collagen. Extraction of collagen using hydrogen peroxide or enzymatic methods proved to be unsuccessful. A white collagen substance was successfully extracted using a hydrochloric acid extraction method; however, it was unsuitable for the formation of edible films. An acetic acid extraction process successfully yielded a collagen substance, which could be used to form biodegradable collagen films. Differences in the mechanical film properties, tensile strength, Young's modulus, elongation and water vapor permeability were found between collagen films from different fish species. Films formed from collagen of New Zealand (NZ) hoki and NZ ling had greater elongation (%EL), tensile strength (TS) and elasticity in comparison with similar films from Irish (IRL) fish species. The addition of plasticizer to the collagen films had an effect on the mechanical properties of the films.

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Extraction of Collagen from Fish Skins and Its Use in the Manufacture of Biopolymer Films

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