Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin

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.

KEYWORDS:

• Fish gelatin
• tilapia scales
• Oreochromis niloticus
• ultrasound
• physicochemical properties

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).

Additional information

Funding

This work was funded by the Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka.