Physical and sensory properties of gelatin from seabass ( Lates calcarifer ) as affected by agar and κ‐carrageenan

Physical and sensory properties of gelatin from skin and swim bladder of seabass (SK and SW, respectively) as affected by agar or κ‐carrageenan at 10 and 20% substitution were investigated. Hardness of both SK and SW gels containing agar increased with increasing level of agar. However, the addition of κ‐carrageenan lowered hardness of mixed gels. Springiness and cohesiveness of either SK or SW gels decreased as the level of both agar or κ‐carrageenan increased. Gelling and melting temperatures generally increased when the level of hydrocolloids was increased. The highest gelling (∼36C) and melting temperatures (∼43C) were obtained for SK added with 20% agar and 20% κ‐carrageenan, respectively. However, the addition of both hydrocolloids at 10% affected gel microstructure differently. Furthermore, the addition of agar at 10% could increase the likeness score of sensory properties of gelatin gel. Therefore, the addition of hydrocolloids with appropriate level could improve the texture and sensory properties of gelatin from seabass. Practical applications Due to the poor gelling property of fish gelatin, compared to its mammalian counterpart, improvement of this property using the selected hydrocolloids can be a promising means. In this work, it was found that agar or κ‐carrageenan can be incorporated to fish gelatin to improve gelling, textural and sensory properties of gelatin from skin of seabass ( Lates calcarifer ). Both agar and κ‐carrageenan could increase gelling and melting temperatures of seabass gelatin. The incorporation of hydrocolloids (agar and κ‐carrageenan) could also improve the quality of fish gelatin gel, which in turn can widen the applications of fish gelatin in the food and other industries.