Gelatin produced from salmon waste

A study is being conducted in cooperation with the KCL R&D Center, which produces bovine gelatin, to reduce foreign dependency in the production of gelatin, which is used extensively in the food, health, and cosmetic sectors, and to create new techniques.

In the project supported by the General Directorate of Agricultural Research and Policies, salmon processing waste collected from factories in the region is converted into gelatin by undergoing various processes at the Central Fisheries Research Institute (SUMAE) Food Technology Laboratory.

GELATIN IS USED IN MANY FIELDS

SUMAE Food Technology Department Head Dr. Sebahattin Kutlu stated that the Ultrasound-Assisted Fish Gelatin Production project began in 2022. Noting that gelatin is a biopolymer obtained by the partial hydrolysis of collagen, which is a fundamental component of animal skin, bone, and connective tissue, Kutlu stated that 85-90 percent of gelatin consists of pure protein. Emphasizing that gelatin is one of the most strategic raw materials in the food sector, Kutlu added that it is also used in many fields such as pharmaceuticals, cosmetics, and photography.

Pointing out that there is competition in the supply of raw materials globally due to the widespread use of gelatin, Kutlu said, "Producers around the world have started searching for alternative and reliable raw materials. This has led to a transition to the fish and poultry sectors. Around 350 thousand tons of gelatin are produced globally. Nearly half of this is produced in Europe. 40 percent of gelatin is made from pig skin, 26 percent from cow skin, 23 percent from pig and cow bone, and less than 1 percent from fish and fish products."

Pointing out that Turkey has gained great momentum in salmon farming, especially in recent years, Kutlu made the following assessment:

"In our region specifically, large-sized trout production is being carried out under the name of Turkish salmon, especially with the demand from Russia and Japan as of 2017. Annual production has exceeded 50 thousand tons. With the incoming demand, the fish is filleted. By-products such as salmon processing waste, which are very valuable and contain high rates of gelatin and collagen, such as skin and spine, emerge. When we consider retail sales points such as fish markets and fish restaurants in our region, we can talk about thousands of tons of waste. While these are currently used as fish feed, silage, or fertilizer, there is also solid waste. However, it is possible to convert these into products with very high added value, such as gelatin."

Stating that gelatin exports in Turkey have reached 70 million dollars with investments in the private sector in the last 5 years and production has exceeded 12 thousand tons, Kutlu said, "However, with the increasing competition in the world, it is important for gelatin producers in Turkey to turn to different raw materials that will be supplied from domestic sources in addition to bovine gelatin."

Explaining that gelatin was produced by applying ultrasound-assisted processes and enzyme-added trials in all stages of the study and that characterization stages are ongoing, Kutlu continued as follows:

"It is aimed to increase efficiency and improve functional properties in gelatin production. With the gelatin production technology we will develop at the end of the project, we will strengthen the hands of producer companies. We believe we will get good results. It is especially important for our domestic producer companies to turn to alternative raw materials. Currently, there is no production of fish gelatin on a commercial scale, but when this study is concluded, there will be efforts to bring it to the private sector as well."