Thermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale

ABSTRACT

Gelatin from the scale of Nile tilapia was extracted and characterized chemically, thermally, and structurally. Scales of Nile tilapia were subjected to acid pretreatment and extraction with water at 60°C. The process yielded 12.1% (m/m) on a dry basis. The 6.67% gelatin solution had a gel strength of 233.5 ± 14g. The amino acid composition revealed that 20.02% was comprised of imino acids and glycine (34.49%) as the most abundant amino acids. The scale gelatin had α1, α2, and β subunits and was thermally stable up to 200ºC. The Fourier transform infrared spectrum showed absorption in the regions of amides A, I, II, and III. The characterization of tilapia scale gelatin showed that the obtained product was similar to commercial gelatin, thereby demonstrating its potential application.

KEYWORDS:

• Oreochromis niloticus
• gelatin
• scale
• extraction

Acknowledgments

The authors of this work wish to thank the Federal University of Ceará, Capes and Embrapa Agroindustria Tropical. BWSS is senior investigator of CNPq. We also would like to acknowledge the FUNCAP Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico – FUNCAP, CE Brazil (PNE −0112-00069.01.00/16).

Additional information

Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico;Coordenação de Aperfeiçoamento de Pessoal de Nível Superior;Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico