Enhancing the Physicochemical Properties of Tuna Skin Gelatin Through Ultrasound-assisted Green Extraction: A Comparative Study

Gelatin is widely used in food industry and other industries as an emulsifying and emulsifying agent. Ultrasound- assisted extraction (UAE) was used to produce gelatin from tuna skin to enhance its physicochemical properties and extraction efficiency. This study aimed to determine precise method produces gelatin with a better yield, gel strength, viscosity, color and other physicochemical properties.

Two extraction sequences were compared: ultrasound extraction followed by acid-base extraction (method A) and vice versa (method B). Using both methods, gelatin was extracted from tuna skin, with yields measured, color analyzed by lightness and ΔE and gel strength tested. Viscosity, moisture, protein contents and pH were assessed to understand gelatin quality.

The result showed method B produced higher gelatin yield (13.34%) than method A (4.92%). Method B gelatin had greater gel strength (220 g vs. 200 g), brighter color (lower ÄE) and slightly higher viscosity (10 cP vs. 9 cP). SEM analysis revealed denser microstructure, supporting stronger gels. Significant differences occurred in yield, color and gel strength. Ultrasound-assisted acid- base extraction effectively produced high-quality tuna skin gelatin. This method offers potential applications in food, pharmaceutical and cosmetic industries, providing a sustainable alternative to mammalian gelatin.