Physicochemical and sensory characteristics of fish gelatin

The physicochemical differences between pork and fish gelatin and the effec t of melting point on the sensory characteristics of a gelatin-water gel we re investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis senso ry tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturati on temperature, pH, and the influence of NaCl and sucrose were similar to t hose for pork gelatin. The flavored fish gelatin dessert gel product had le ss undesirable off-flavor and off-odor and a more desirable release of flav or and aroma than the same product made with an equal Bloom, but higher mel ting point, pork gelatin.