THE EXTRACTION OF GELATINE FROM MACKEREL (Scomber scombrus)HEADS WITH THE USE OF DIFFERENT ORGANIC ACIDS
Zied KHIARI
Gelatines from mackerel (Scomber scombrus) heads were extracted after pre-treatment with different organic acids (acetic, citric, lactic, malic and tartaric acids). The organic acid slightly affected the extraction yield, but not significantly (p>0.05). The amino acid profiling found that glycine, proline and hydroxyproline were the major amino acids present in all extracted gelatines. FTIR and 1H NMR analyses showed that lactic and tartaric acids degraded the mole-cular structure of the gelatines. The composition and physicochemical properties were also af-fected by the organic acid used. Gelatine extracted after pre-treatment with acetic acid showed a significantly (p
