Extraction and characterisation of gelatine from yellowfin tuna skin pretreated with a eutectic solvent

• Published in: Food hydrocolloids 2025-02, Vol.159, p.110652, Article 110652
• Main Authors: Gallego, Cristina, Rodil, Eva, Rodríguez, Héctor, Soto, Ana
• Format: Article
• Language: English
• Subjects: Eutectic mixture; Fish by-products; Gelatine; Thunnus albacares; Yellowfin tuna
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2024.110652

The accumulation and management of waste generated during the processing of seafood products is one of the major current challenges in the fishery industry. Among these residues, fish skin stands out for its high collagen content, from which high-quality gelatine can be obtained. However, conventional methods for gelatine extraction are time-consuming and complex processes that involve the use of strong acidic and alkaline solutions, leading to serious environmental concerns. This research studied the use of a eutectic solvent, formed by two safe and environmentally friendly compounds such as sodium acetate trihydrate and urea, to pretreat the skin of yellowfin tuna before the extraction of gelatine. Two different times of pretreatment were tested, and the subsequent extraction was carried out in warm water, resulting in much higher yields of gelatine (0.3 g/g wet fish skin) than previous studies. Additionally, using FT-IR analysis and amino acid profiling, it was observed that the pretreatment time did not significantly affect the structure or composition of the gelatine. However, some variation was found in its molecular weight distribution and therefore in its rheological properties: with an increase in the pretreatment time, both the molecular weight and the storage modulus of the gel also increased, as well as the gelation and melting temperatures. This contribution offers a simplified process that reduces environmental impact and provides the opportunity to tailor the final product. [Display omitted] •A biocompatible eutectic solvent can be used to obtain gelatine from yellowfin tuna.•The extraction yield is significantly higher than that from traditional methods.•Longer pretreatment time leads to better rheological values.•Gelatine properties can be tailored by variation of the pretreatment time.