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Indian Journal of Fundamental and Applied Life Sciences
The utilization of waste skin from fish for the production of value added by-products has attracted substantial attention. Black Kingfish (Ranchycentron canadus) was used for a culinary purpose but their skin was waste part. And convert in a value added product like gelatin was a good practice of post harvest management. In order to evaluate the waste from Black kingfish as a source of gelatin, the gelatin was extracted from skin and its rheological and functional properties were examined. Thefatcat:gwye4a5m3rawlalzpjqkbt65ze