Production, characterization, and comparison with commercial counterparts of collagen, gelatin, and edible gelatin films from Cultured European Sea Bass (Dichentrarchus labrax) skin

Acid soluble collagen (ASC), gelatin and edible gelatin film from the skins of cultured Sea Bass (Dichentrarchus labrax) were characterized. Yield of ASC was 7.59 % (based on dry weight basis). ASC was identified to be type I collagen. Scanning electron microscopy (SEM) of the collagen and gelatin sponges indicated dense sheet-like film linked by random-coiled filaments. Glycine was the most predominant amino acid, and the imino acids contents were 19.18 % and 18.71% for collagen and gelatin, respectively. FTIR spectra revealed that triple helical structure of ASC was not disrupted by acid digestion. The yield of extracted sea bass skin gelatin was 7.88 % with 90.9 % protein, 8.1 % moisture, and 0.3 % ash contents. The bloom strength of sea bass skin gelatin was 189.5 g. FTIR spectra of sea bass skin gelatin showed amide groups (A, B, I, II and III) in regions of wave numbers similar to those of standart gelatins from bovine and cold water fish skin sources. Extracted sea bass skin gelatin was then further utilized to produce glycerol plasticized protein based edible films. The use of sea bass skin gelatin as biopolymer matrix successfully formed free-stand and stable gelatin films. Then was characterized it is mechanical properties include thickness, tensile strength, and elongation at break determine eligibility. The character of it is mechanical properties value are 0.14 mm thickness, 6.53 MPa tensile strength, and 94.55% elongation ar break. The present study indicated that it is possible to extract colagen and gelatin from sea bass skin, edible films with adequate properties were formed.