ABSTRACT
This study explored the effect of ultrasound (US)-assisted, and water bath (WB) extractions (at 60°C for 3 hours) on the physicochemical properties of gelatin from the scales of Oreochromis niloticus. US resulted in higher protein (76.19%), ash (0.98%) contents and yield (14.32%) compared to WB (67.51%, 0.35%, and 12.15%). But there was no significant effect on gel strength and melting point by the extraction method. US resulted in less viscous gel with a lower setting point, but with a better transmittance than that of WB. FTIR spectra showed the presence of amide regions in all gelatins. Extracted gelatins showed higher triple-helix contents than the commercial gelatin as revealed by X-ray spectra, while US reduced it than WB. Therefore, the tilapia scales were suitable to extract gelatin and ultrasound-assisted extraction was a promising way to increase its yield while achieving better gel characteristics.
Acknowledgment
The authors convey their thanks to the Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka for providing laboratory facilities.
Data availability
The data supporting the findings of this study are available within the article and any additional material will be available from the corresponding author upon request.
Disclosure statement
No potential conflict of interest was reported by the author(s).