Development of the reological characteristics of gild head sea bream (Sparus aurata) scales gelatin using different sugars and comparison of mechanical and characteristic properties of the produced films

In this thesis study, with the aim of increasing quality of the fish scale gelatin material, obtained from the fish scales which comes from the high potential aquaculture sector in our country through the cross-linking with different sugars and to determine the mechanical and quality properties of the gelatin and consumable films were obtained. For this purpose, gelatin and edible films were produced from the aqua cultured gilt head sea bream (Sparus aurata) scales which are widely used in fishing and culturing in Turkish seas. It has been studied to cross-link some sugars to improve the rheological and functional properties of the gelatins and films produced. Ribose and inulin were used as sugar. Analysis of water solubility, viscosity and gel strength of gelatin produced in the study were carried out and it was determined that ribose cross - linked gelatin had the highest cross - linkage among all other gelatin groups produced before heat treatment.