Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This h...

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Bibliographic Details
Published in:Trends in food science & technology 2020-10, Vol.104, p.14-26
Main Authors: Abedinia, Ahmadreza, Mohammadi Nafchi, Abdorreza, Sharifi, Mohammad, Ghalambor, Pantea, Oladzadabbasabadi, Nazila, Ariffin, Fazilah, Huda, Nurul
Format: Article
Language:English
Subjects:
Amino acids
Barrier properties
By products
Byproducts
Fish
Foaming
Food
Food industry
Food processing industry
Functional properties
Gelatin
Hydrophobicity
imino acids
Industrial applications
Mammals
Non-mammalian gelatin
Nutritive value
Physicochemical properties
Poultry
Poultry gelatin
Poultry production
Properties (attributes)
Rheological properties
Rheology
Sensory properties
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