Abstract
The purpose of this study was to extract gelatine from skipjack tuna (Katsuwonus pelamis) head bones, which is an abundant by-product of tuna canning factories. Acid-hydrolysis method was used. Used extraction condition was 70 ◦C, 90 min and 0.4% HCL. The gelatine sheets yield of raw material and gel strength were respectively 6.50% and 37.35 g. The results of chemical properties of the skipjack tuna (K. pelamis) head gelatine were 83.70% protein, 6.58% lipid, 6.09% moisture and 1.13% ash contents, and the pH, viscosity at 60 ◦C, gelling point, and melting point values were 4.7, 6.0 cP, 4-10 ◦C, and 25-27 ◦C, respectively. According to the results, skipjack tuna (K. pelamis) head gelatine complies with the physicochemical and functional requirements of Iranian National Standardization Organization for an edible gelatine. Therefore, skipjack tuna (K. pelamis) heads of tuna canning factories are a potential source for producing good quality gelatine that could be used in food and introduced for pharmaceutical applications.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
