Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and their Co-Products

Location: Healthy Processed Foods Research

Title: Dehydration of pollock skins prior to gelatin production

Authors
item Bower, Cynthia
item Avena Bustillos, Roberto
item Hietala, Katie
item Bilbao-Sainz, Cristina
item Olsen, Carl
item McHugh, Tara

Submitted to: Progress in Nutrition
Publication Type: Abstract Only
Publication Acceptance Date: October 20, 2009
Publication Date: January 1, 2010
Citation: Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Progress in Nutrition. p. 86.

Technical Abstract: Alaska pollock (Theragra chahogramma) is the USA's largest commercial fishery, with an annual catch of over one million tons. During pollock processing, the skins are discarded or made into fish meal, despite their value for gelatin production. The absence of gelatin processing facilities in Alaska necessitates drying of the skins before transport to decrease the moisture content, but conventional hot-air drying is expensive. This study evaluated a less energy-intensive technology, the use of desiccants for reducing water weight in pollock skins prior to shipment. To ensure that the functional properties of gelatin obtained from dried pollock skins were not affected during desiccation, gelatins were prepared from each skin-drying treatment and compared with gelatin extracted from air-dried pollock skins. None of the desiccation treatments decreased the gel strength of pollock skin gelatin, nor were there major differences in gelling temperature or viscosity among the gelatin solutions. This suggests that pollock skins can be economically stabilized for transport to a gelatin-processing facility through the use of regenerable desiccants that are already common in the food industry.

Last Modified: 7/25/2014
Footer Content Back to Top of Page