Fig. 1. Protein patterns of gelatin extracted from seabass skin as affected by defatting
and tannic acid incorporation during gelatin extraction. M denote high molecular
weight markers. TS, TS-0.2 TN and TS-0.4 TN represent gelatins from typically swollen
(non-defatted) seabass skin and extracted in the presence of tannic acid at concentrations
of 0, 0.2 and 0.4 g/kg, respectively. DF, DF-0.2 TN and DF-0.4 TN represent
gelatins from defatted seabass skin and extracted in the presence of tannic acid at
concentrations of 0, 0.2 and 0.4 g/kg, respectively.