Gelatin extraction and caracterization from mackerel (Scomber scombrus) and see bass (Dicentrarchus labrax) bones

The gelatins were extracted from bones mackerel (Scomber scombrus) and seabass (Dicentrarchus labrax) and its rheological and functional properties were examined and compared to those of commercial fish and bovine gelatin. The yields of gelatins from mackerel and seabass bones were 5.98% and 6.20%, respectively. The gelatins from bones mackerel and seabass had high protein (91.47% and 92.42%) but low fat (0.1%) contents than both commercial gelatins. The viscosity (cP) of mackerel and seabass gelatins decrease at temperature (50° C, 60 °C and 70° C) as a similar pattern with commercial gelatins. The pH values of the mackerel and seabass gelatins were 5.49 and 5,96, respectively. Mackerel gelatin had a significantly higher (P < 0.05) melting point (25,50 °C) than that of seabass (2 3 °C), commercial bovine (23,15 °C) and fish (21,03 °C) gelatins (P<0.05). The setting temperature of gelatins from the bones of mackerel and seabass (27 C and 25 C respectively) were found higher than commercial bovine and fish gelatins (23 °C and 23 °C respectively) (P<0,05). Mackerel gelatin had higher L* and b* values than seabass and commercial fish gelatins. It can be concluded from the present study that mackerel and seabass bones are a prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available bovine and fish gelatins.