Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels:

• As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05).
• Increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship.
• Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps.
• SAXS scattering intensities also increased as FUR concentration rose.

Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.