Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (P < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71–80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.