Effect of Extraction Temperature on the Functional and Structural Properties of Mullet Scale Gelatin

The functional property is an important factor to measure the quality of fish gelatin, which directly relates to the practical application range and value of fish gelatin. In order to explore the effect of extraction temperature on the functional properties of mullet scale gelatin, this study used a hot water extraction method. Different temperatures (60, 70, 80, 90, 100 ℃) were examined to assess their impact on the surface morphology of fish scales, fish scale gelatin yield, and functional properties (foaming capacity, emulsifying activity, gel strength, gel temperature, and melting temperature). Furthermore, the structural characteristics of fish scale gelatin were investigated using SDS-PAGE, Fourier transform infrared spectroscopy, and scanning electron microscopy. The results showed that as the extraction temperature increased from 60 ℃ to 100 ℃, the damage to the surface of mullet scales became increasingly severe. The fish scale gelatin yield increased from 31.72% to 50.97%, foaming capacity improved