Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales

In the current study two different types of organic acids were used in gelatin extraction. The scales of gilthead seabream (Sparus aurata) were used as a source of gelatin. Also the effects on quality and gelling properties of used organic acids were investigated. Due to the determined gel strength values, high quality gelatins were produced in both groups with good functional properties. Total yield of the obtained products was found to be 31.10% (acetic acid), and 31.19% (propionic acid). According to the results, scale gelatin recovered by using acetic acid was found more suitable for industry with its 8.9 °C gelling point. Foam formation ability of acetic acid group was determined as 2.8 where the value of propionic was 3.0. Organic acids difference did not effect the colour of the product, both groups determined colourless and transparent. Result of the study showed that recovered collogen from gilthead sea bream scales have the potential to be an alternative source of gelatin with the determined functional properties.