The extraction of gelatine from mackerel (Scomber scombrus) heads with the use of different organic acids

Abstract

Gelatines from mackerel (Scomber scombrus) heads were extracted after pre-treatment with different organic acids (acetic, citric, lactic, malic and tartaric acids). The organic acid slightly affected the extraction yield, but not significantly (p>0.05). The amino acid profiling found that glycine, proline and hydroxyproline were the major amino acids present in all extracted gelatines. FTIR and 1 H NMR analyses showed that lactic and tartaric acids degraded the molecular structure of the gelatines. The composition and physicochemical properties were also affected by the organic acid used. Gelatine extracted after pre-treatment with acetic acid showed a significantly (p<0.05) higher b* value than the other gelatines, indicating a yellowish color. The use of lactic acid produced a significant increment in turbidity (176±3.2 FTU), reflecting a lack of clarity. The best quality gelatines, in terms of physicochemical properties, were successfully extracted from mackerel heads after pre-treatment with citric and malic acids.

Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

“…Moreover, the almost absence of His and Cys in alkaline-acid WS gelatin suggests a limited contamination by non-collagenous proteins during the extraction process [24] as collagen usually lacks Cys [2]. Similar results were reported for tilapia, Alaska pollock, and Baltic cod skins by Soottawat, Phanat, & Regenstein [3].…”

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

“…Gelatin extraction was carried out according to the method described by Khiari et al [13]. Briefly, mackerel skins (~1.5 kg) were treated with 0.1 N NaOH (for 30 min at 4 °C, repeated 3 times), followed by an acid treatment.…”

Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis

“…However, these processing byproducts are enriched in protein and maybe valuable source of bioactive peptides or functional foods ingredients. A few functional components had been reported from various mackerel processing byproducts, such as antibacterial peptides (Ennaas et al, 2015), rhamnose-binding glycoprotein (Terada et al, 2007), iron-binding peptides (Wang et al, 2013), fish oil (Sahena et al, 2010), gelatin (Khiari et al, 2011) and polyunsaturated fatty acids (Zuta et al, 2003). So far, the antioxidative peptides from Spanish mackerel processing byproducts frame by enzymatic hydrolysis have not been widely studied.…”