Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales
Ebenezer Asiamah, Amy Atter, Hayford Ofori, Papa Toah Akonor, Stephen Nketia, Hanna Koivula, Youngsun Lee, Seth Agyakwah
Abstract
Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = −0.33). The protein and fat composition of Wild (91.00 ± 0.00 c ) and 1.94 ± 0.05 a respectively were higher than farmed gelatin of protein (91.00 ± 0.00 c ) and fat (0.84 ± 0.08 b ) but gelatin from the farmed type were clearer (98.30 ± 0.28 a ) than wild type (94.60 ± 0.28 b ). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.