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¹ National Fish Processing Technology Research Centre, Inland Water Aquaculture Research Centre, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Guilan, Iran
² Yas Aquatic Protein Limited, Guilan Science and Technology Park (GSTP), Rasht, Guilan, Iran
³ Biotechnology and Fish Processing Technology Department, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran DOI : 10.4194/AFS83 - The purpose of this study was to extract gelatine from skipjack tuna (Katsuwonus pelamis) head bones, which is an abundant by-product of tuna canning factories. Acid-hydrolysis method was used. Used extraction condition was 70 ◦C, 90 min and 0.4% HCL. The gelatine sheets yield of raw material and gel strength were respectively 6.50% and 37.35 g. The results of chemical properties of the skipjack tuna (K. pelamis) head gelatine were 83.70% protein, 6.58% lipid, 6.09% moisture and 1.13% ash contents, and the pH, viscosity at 60 ◦C, gelling point, and melting point values were 4.7, 6.0 cP, 4-10 ◦C, and 25-27 ◦C, respectively. According to the results, skipjack tuna (K. pelamis) head gelatine complies with the physicochemical and functional requirements of Iranian National Standardization Organization for an edible gelatine. Therefore, skipjack tuna (K. pelamis) heads of tuna canning factories are a potential source for producing good quality gelatine that could be used in food and introduced for pharmaceutical applications. Keywords : Fish head, Skipjack tuna, Tuna canning factories, Gelatine, Characterization