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

This study explored the effect of ultrasound (US)-assisted, and water bath (WB) extractions (at 60 degrees 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.