Abstract:
Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish gelatin to meet the commercial demand for safer gelatin. This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = − 0.33). The protein and fat composition of Wild (91.00 ± 0.00c ) and 1.94 ± 0.05a respectively were higher than farmed gelatin of protein (91.00 ± 0.00c ) and fat (0.84 ± 0.08b ) but gelatin from the farmed type were clearer (98.30 ± 0.28a ) than wild type (94.60 ± 0.28b ). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11?, 21?. 29?, and 31?). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameters to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial applications.
Audience Take Away:
- The study highlighted the importance and extraction of scales to obtain fish gelatin using chemical techniques
- The research also signaled the significance and understanding of the impact of farming systems and seasonal variations in extractions on the quality and functional, biochemical, and physical properties of fish gelatin
- This study could advance the progress in research on the temperature of natural fish habitats and farming systems on the industrial application of fish gelatin and other important
- The application of acid-alkali extraction in the work provides smart, affordable, and adaptable technology to be transferred.
- The use of Partial Least Square (PLS) underscores the dynamic, innovative, and simplified experimental design applied in the study and this could highlight the deep understanding of factors affecting fish gelatin.
- The extraction and value addition of seafood waste and other fish waste underscore the need for resource mobilization and utilization, circular economy, reduction of environmental footprint, and consolidating the gains in UN SDG developmental goals.
