Gelatin from red tilapia (Oreochromis spp.) scales: Optimization of its extraction and detailed characterization of its chemical and viscoelastic properties

Gelatin from red tilapia (Oreochromis spp.) scales: Optimization of its extraction and detailed characterization of its chemical and viscoelastic properties

Gelatin is widely used in food and pharmaceutical industries for its functional and bioactive properties. When extracted from fish by-products, the environmental impacts of these former waste are reduced. This study aimed to optimize the gelatin extraction from red tilapia scales using a fractional...

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Bibliographic Details
Main Authors: Jairo Andrés Camaño Echavarría, Amine Nekkaa, Philippe Arnoux, Christelle Mathé, Céline Cakir-Kiefer, Loïc Stefan, Cédric Paris, Katalin Selmeczi, José Edgar Zapata Montoya, Laetitia Canabady-Rochelle
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Fish by-products
Collagen hydrolysis
Hydrothermal extraction
Gel properties
Fractional factorial design
Red tilapia (Oreochromis spp.) scales
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225004330
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http://www.sciencedirect.com/science/article/pii/S2772502225004330

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