Gelatins from seabass skin without and with defatting, extracted in the absence and presence of tannic
acid at various concentrations (0e0.4 g/kg), were characterised. Gelatins from skin without defatting had
higher gel strength (p < 0.05) with coincidentally higher band intensity of a- and b-chains, compared
with those extracted from defatted skin. Gelatins from defatted skin had lower fishy odour with
concomitantly lower thiobarbituric acid reactive substances and peroxide value. Lower abundance of
volatile compounds, including aldehydes, ketones and alcohols was found in gelatin extracted from
defatted skin. The addition of tannic acid during gelatin extraction could lower lipid oxidation, fishy
odour as well as the formation of volatile compounds, especially hexanal and heptanal, in the resulting
gelatins, regardless of defatting. Therefore, gelatin with reduced fishy odour could be prepared from
seabass skin, in which 0.2 g/kg tannic acid was incorporated during extraction.