Functional properties of gelatin recovered from scales of farmed sea bass (Dicentrarchus labrax)

Authors: MEHMET TOLGA DİNÇER, ÖZLEM YEŞİM AĞÇAY, HÜLYA SARGIN, HURİYE BAYRAM

Abstract: In the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax). The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales. Both collagens were characterized as type I collagen, containing \alpha-1 and \alpha-2 chains. In the second part, gelatin was extracted using acetic acid and functional properties were determined in this product. Gelatin protein value was found to be 96% and the yield was found to be 18.49%. Proline and hydroxyproline values in the amino acid were found to be high. The gel strength of gelatin was 305 g and viscosity of the gelatin was 33 cP. The gelatin was identified as type A gelatin due to its properties. Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.

Keywords: Collagen, gelatin, gel strength, sea bass scales, imino acids

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