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Not AvailableThe objective of the present study was to characterize the gelatin obtained from pink perch (Nemipterus japonicus) surimi refiner discharge [referred as refiner discharge gelatin (RDG)] with reference to its structural, thermal and film forming ability. Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) techniques were used to characterize the gelatin. An edible film was developed with different concentrations of RDG (2-6%) by casting method. FTIR analysis showed that the gelatin from refiner discharge has similar spectra with porcine gelatin (PG). The amide I and amide II bands of RDG occurred at around 1654 and 1578 cm-1 respectively. RDG has a broad endothermic peak at 85.64oC with transition enthalpy (ΔH) of 208.02 J g-1 as revealed by thermal analysis indicating the thermal transition temperature and the energy required for the transition respectively. RDG showed good film forming property. The gelatin concentration had strong significant (p