Table 6.

Thermal and texture properties of gelatins extracted from smooth-hound shark skin.

Gelatins*	Gelling point (°C)	Melting point (°C)	Gel strength (g)	Cohesiveness	Springiness (mm)	Chewiness (N × mm)
FGUS	14.95 ± 0.42aA	18.56 ± 0.85aA	198.25 ± 2.35aA	0.21 ± 0.01bA	14.46 ± 0.87aA	30.97 ± 1.24aA
FGMS	13.56 ± 0.11aA	18.48 ± 0.12aA	150.26 ± 3.26bA	0.32 ± 0.02aA	13.52 ± 0.56aA	9.24 ± 1.05bA
FGOS	12.80 ± 0.15bA	17.90 ± 1.77aA	98.56 ± 1.25cA	0.20 ± 0.01bA	12.56 ± 0.78bA	5.23 ± 0.58cB
SGUS	14.80 ± 0.48aA	19.54 ± 0.47aA	196.45 ± 2.48aA	0.21 ± 0.01bA	13.15 ± 0.74aA	28.12 ± 1.47aA
SGMS	11.05 ± 0.70bB	18.25 ± 0.49aA	130.23 ± 1.27bB	0.28 ± 0.04aA	13.00 ± 1.01aA	9.30 ± 0.69bA
SGOS	11.65 ± 0.40aA	18.88 ± 0.56aA	93.56 ± 3.26cA	0.23 ± 0.07bA	11.75 ± 0.93bA	9.39 ± 0.89bA

*FGUS: Freeze-dried Gelatin from the Untreated Skin; FGMS: Freeze-dried Gelatin from the Microwaves-pretreated Skin; FGOS: Freeze-dried Gelatin from the Oven-pretreated Skin; SGUS: Spray-dried Gelatin from the Untreated Skin; SGMS: Spray-dried Gelatin from the Microwaves-pretreated Skin; SGOS: Spray-dried Gelatin from the Oven-pretreated Skin. ^a,b,c Different lower case letters in the same column within the same drying method indicate significant differences (p < 0.05). ^A,B Different capital letters in the same column within the same pretreatment method indicate significant differences (p < 0.05).