Karapun, R. G. Razumovskaya PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM) Abstract. <...> The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream (Sparus latus Houttuyn). <...> The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. <...> The values of foaming capacity and stability were 240% and 50%, respectively. <...> The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues. <...> Gelatin, derived from partial hydrolysis of fibrous protein collagen that has been widely used in the food and pharmaceutical industries due to its unique functional properties. <...> Most of the studies have been carried out on gelatin extracted from fish skin and bones [5, 6]. <...> In Center for Drug Research and Development (Institute of Marine Biochemistry, Vietnam Academy of Science and Technology), the fish gelatin was successfully extracted from seabream (Sparus latus Houttuyn) scales by the chemical method. <...> The main purpose of this work was to investigate the proximate composition and some physicochemical properties such as pH, gel strength, melting point and melting temperature, foaming ability and stability of gelatin from the scales of seabream in comparison with commercial gelatin from pig skin. 90 ТЕХНИЧЕСКИЕ И ЕСТЕСТВЕННЫЕ НАУКИ Material and Methods Material and Chemicals The scales of seabream (Sparus latus Houttuyn) were collected at VietTruong Seafood Processing and Import-Export Co., Ltd (Haiphong, Vietnam) in 2016 summer. <...> To determine protein content, AOAC method 955.04 in which Kjeldahl method was used. <...> A conversion factor of 5.55 was used for calculating protein content in final product [7]. <...> Gel strength was determined by using a Texture analyzer according to Wangtueai [8]. <...> The gelatin solution was placed in a 25 ml glass beaker, and then cooled in a refrigerator at 10°C and matured for 18 hrs. <...> The determination of melting point was done according <...>