Thermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale

Gelatin from the scale of Nile tilapia was extracted and characterized chemically, thermally, and structurally. Scales of Nile tilapia were subjected to acid pretreatment and extraction with water at 60°C. The process yielded 12.1% (m/m) on a dry basis. The 6.67% gelatin solution had a gel strength of 233.5 ± 14g. The amino acid composition revealed that 20.02% was comprised of imino acids and glycine (34.49%) as the most abundant amino acids. The scale gelatin had α1, α2, and β subunits and was thermally stable up to 200ºC. The Fourier transform infrared spectrum showed absorption in the regions of amides A, I, II, and III. The characterization of tilapia scale gelatin showed that the obtained product was similar to commercial gelatin, thereby demonstrating its potential application.