UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse

• UV treatment enhances the gel strength of porcine and fish gelatin.
• UV treated mousse gelatin premixes exhibited better gel strength.
• Gamma irradiation up to 4 kGy decreases the gel strength and viscosity of a solution.

Porcine gelatin, fish gelatin and their mousse premixes were exposed to γ irradiation with doses ranging from 2 to 10 kGy, and to UV treatment from 10 to 30 J/m2. UV treated porcine gelatin, fish gelatin and mousse premixes, after 30 J/m2 exposure exhibited a significant increase in gel strength and gel forming ability, as well as viscosity of solutions. Gamma irradiation, up to 10 kGy, on gelatin and premixed mousse gelatin dramatically decreased the gel strength and the viscosity of the solution. UV treatment can improve the gelatin gel strength and gel forming ability of gelatin processing products.