Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

► Gelatines were extracted from mackerel and blue whiting bones. ► The pre-treatment affected the functional properties of the extracted gelatines. ► Bones pre-treated with NaOH resulted in lower extraction yield. ► Blue whiting bone gelatines had higher foaming capacity than mackerel bone gelatines. ► Bones pre-treated with enzymes produced gelatines with higher emulsifying properties. Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p