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To prepare edible skin gelatin of conger eel such as material for quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at 5℃ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at 50℃. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200℃) and ration (Amber ite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast(40℃). The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength. 28.0℃ in melting point and 21.0℃ 61 gelling point. Funtional property values were 56.8% in solubility, 1.8 ㎖/g in ail binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and sensory evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying surd from conger eel skin gelatin as emulsifier. Therefore, tile conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality improvement of surimi gel.
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