Gelatine from marine sources has been looked upon as a possible alternative to bovine and porcine gelatine. Common problems connected with fish gelatine from cold water species, such as those from Chilean coast, are low gelling and melting temperature and low gel modulus. Squeezing flow technique was applied to obtain rheological parameters as function of moisture content, temperature dependence of extensional viscosity, etc. This work studied effects of pH and concentration on the extensional viscosity of brama australis fish gelatine gels using lubricated squeezing flow method and obtained that biaxial extensional viscosity increases with increasing Brama australis fish gelatine concentration. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.