Physicochemical and Functional Properties of Skipjack Tuna (<i>Katsuwonus pelamis</i>) Bone Gelatin Extracted at Different Temperatures

Physicochemical and Functional Properties of Skipjack Tuna (<i>Katsuwonus pelamis</i>) Bone Gelatin Extracted at Different Temperatures

In this study, we produced gelatin from Skipjack tuna (<i>Katsuwonus pelamis</i>) bone. We used three heating levels to obtain the gelatin (80 °C, 90 °C, 100 °C), and its physicochemical and gel characteristics were thoroughly examined. The results revealed that the extraction temperatur...

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Bibliographic Details
Main Authors: Zhixin Rao, Haohao Shi, Jiamei Wang, Guanghua Xia
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
Skipjack tuna bone gelatin
extraction temperature
gel strength
rheological properties
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/14/13/2256
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