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      13 13 Suresh, P.V., Kudre, T.G., and Johny, L.C. (2018). Sustainable valorization of seafood processing by‐product/discard. In: Waste to Wealth (eds. R.R. Singhania, R.A. Agarwal, R.P. Kumar and R.K. Sukumaran), 111–139. Singapore: Springer.

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      19 19 Lin, L., Regenstein, J.M., Lv, S. et al. (2017). An overview of gelatin derived from aquatic animals: properties and modification. Trends in Food Science & Technology 68: 102–112.

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      22 22 Hamed, I., Özogul, F., and Regenstein, J.M. (2016). Industrial applications of crustacean by‐products (chitin, chitosan, and chitooligosaccharides): a review. Trends in Food Science & Technology 48: 40–50.

      23 23 Sayari, N., Sila, A., Abdelmalek, B.E. et al. (2016). Chitin and chitosan from the Norway lobster by‐products: antimicrobial and anti‐proliferative activities. International Journal of Biological Macromolecules 87: 163–171.

      24 24 Soares, N.M., Fernandes, T.A., and Vicente, A.A. (2016). Effect of variables on the thickness of an edible coating applied on frozen fish‐establishment of the concept of safe dipping time. Journal of Food Engineering 171: 111–118.

      25 25 Rocha, M.A.M., Coimbra, M.A., and Nunes, C. (2017). Applications of chitosan and their derivatives in beverages: a critical review. Current Opinion in Food Science 15: 61–69.

      26 26 Chen, J., Li, L., Yi, R. et al. (2016a). Extraction and characterization of acid‐soluble collagen from scales and skin of tilapia (Oreachromis niloticus). LWT Food Science and Technology 66: 453–459.

      27 27 Ahmed, R., Getachew, A.T., Cho, Y., and Chun, B. (2018). Application of bacterial collagenolytic proteases for the extraction of type I collagen from the skin of bigeye tuna (Thunnus obesus). LWT Food Science and Technology 89: 44–51.

      28 28 Kittiphattanabawon, P., Benjakul, S., Sinthusamran, S., and Kishimura, H. (2016). Gelatin from clown featherback skin: extraction conditions. LWT Food Science and Technology 66: 186–192.

      29 29 See, S.F., Ghassem, M., Mamot, S., and Babji, A.S. (2015). Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. Journal of Food Science and Technology 52 (2): 753–762.

      30 30 Chen, S., Tang, L., Hao, G. et al. (2016c). Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins. Food Hydrocolloids 52: 573–580.

      31 31 Tkaczewska, J., Morawska, M., Kulawik, P., and Zając, M. (2018). Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocolloids 81: 169–179.

      32 32 Sae‐leaw, T., Benjakul, S., and O'Brien, N.M. (2016). Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin. LWT Food Science and Technology 65: 661–667.

      33 33 Ali, A.M.M., Kishimura, H., and Benjakul, S. (2018). Physicochemical and molecular properties of gelatin from skin of Golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior‐ultrasonication. Food Hydrocolloids 82: 164–172.

      34 34 Gomez, A.V.A., Gomez, G., Chamorro, E. et al. (2018). Digestive aspartic protease from sábalo (Prochilodus lineatus): characterization and application for collagen extraction. Food Chemistry 269: 610–617.

      35 35 Chuaychan, S., Benjakul, S., and Nuthong, P. (2016). Element distribution and morphology of spotted golden goatfish fish scales as affected by demineralisation. Food Chemistry 197: 814–820.

      36 36 Wang, L., Liang, Q., Chen, T. et al. (2014). Characterization of collagen from the skin of Amur sturgeon (Acipenser schrenckii). Food Hydrocolloids 38: 104–109.

      37 37 Liao, W., Guanghua, X., Li, Y. et al. (2018). Comparison of characteristics and fibril‐forming ability of skin collagen from barramundi (Lates calcarifer) and tilapia (Oreochromis niloticus). International Journal of Biological Macromolecules 107: 549–559.

      38 38 Liu, D., Wei, G., Li, T. et al. (2015). Effects of alkaline pretreatments and acid extraction conditions on the acid‐soluble collagen from grass carp (Ctenopharyngodon idella) skin. Food Chemistry 172: 836–843.

      39 39 Liang, Q., Wang, L., Sun, W. et al. (2014a). Isolation and characterization of collagen from the cartilage of Amur sturgeon (Acipenser schrenckii). Process Biochemistry 49 (2): 318–323.

      40 40 Chuaychan, S., Benjakul, S., and Kishimura, H. (2015). Characteristics of acid‐ and pepsin‐soluble collagens from scale of seabass (Lates calcarifer). LWT Food Science and Technology 63 (1): 71–76.

      41 41 Tan, Y. and Chang, S.K.C. (2018). Isolation and characterization of collagen extracted from cannel catfish (Ictalurus punctatus) skin. Food Chemistry 242: 147–155.

      42 42 Hanjabam, M.D., Kannaiyan, S.K., Kamei, G. et al. (2015). Optimisation of gelatin extraction from unicorn leatherjacket (Aluterus Monoceros) skin waste: response surface approach. Journal of Food Science and Technology 52 (2): 976–983.

      43 43 Pal, G.K., Nidheesh, T., and Suresh, P.V. (2015). Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla (Catla catla) and rohu (Labeo rohita). Food Research International 76: 804–812.

      44 44 Thuy, L.T.M., Okazaki, E., and Osako, K. (2014). Isolation and characterization of acid‐soluble collagen from the scales of marine fishes from Japan and Vietnam. Food Chemistry 149: 264–270.

      45 45 Pal, G.K. and Suresh, P.V. (2016). Sustainable valorisation of seafood by‐products: recovery of collagen and development of collagen‐based novel functional food ingredients. Innovative Food Science & Emerging Technologies 37: 201–215.

      46 46 Ahmad, T., Ismail, A., Ahmad, S.A. et al. (2017). Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: a review. Food Hydrocolloids 63: 85–96.

      47 47 Jridi, M., Nasri,

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