The potential of fish gelatin as an alternative for developing halal gelatin products: A review

Abstract

Gelatin is an essential ingredient in the food, pharmaceutical, and cosmetic industries, known for its role as a stabilizer, thickener, and texturizer. Fish gelatin from non-mammalian origins offers a promising alternative that aligns with halal dietary laws without requiring specific slaughtering processes. This review aims to comprehensively evaluate the potential of fish gelatin as a halal substitute, focusing on its physicochemical properties, industrial applications, and suitability for the growing global halal market. The study applied a systematic review method, utilizing Google Scholar and Scopus to collect relevant articles from the last decade. The results indicate that fish gelatin generally has lower gel strength and thermal stability than mammalian gelatin due to its lower proline and hydroxyproline content. Despite these limitations, fish gelatin exhibits sufficient gelling properties for cold applications, such as desserts, and can be enhanced with additives to improve stability and gel strength. Additionally, Indonesia's abundant fish resources provide substantial potential for local production. Fish gelatin has shown promise in food products, especially in items not requiring high thermal stability, as well as in specific pharmaceutical and cosmetic applications.

Keywords: Extraction methods, Fish gelatin, Halal alternative, Mammalian gelatin, Physicochemical properties.