The Extraction of Gelatine from Mackerel (Scomber scombrus) Heads with the use of Different Organic Acids

Zied Khiari, Dublin Institute of Technology
Daniel Rico, Dublin Institute of Technology
Ana Belen Martin-Diana, Dublin Institute of Technology
Catherine Barry-Ryan, Dublin Institute of Technology

Document Type Article

Journal of 2011 Vol. 5 No. 1 pp. 52-63


Fish processing by-products are considered a potential resource for bioactive and functional compounds. In this study, gelatines from mackerel (Scomber scombrus) heads were extracted using five different organic acids (acetic, citric, lactic, malic and tartaric acids). The organic acid slightly affected the extraction yield but there was no significant (p>0.05) differences were observed. The amino acid profiling found that 3 glycine, proline and hydroxyproline were the major amino acids present in the extracted gelatines. FTIR and 1H NMR analyses were performed and results showed that acetic acid denaturated the molecular structure of the gelatines. The composition and physicochemical properties were also affected by the organic acid used. Gelatine extracted using acetic acid showed a significantly (p