Dynamic Viscoelastic Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

The viscoelastic properties of gelatin extracted from tilapia skin (protein yield: 21.2%) were evaluated using dynamic rheology tests. The flow curves of tilapia gelatin sols (1.0-6.6% w/w, 40 degrees C; 0.5%, 2-40 degrees C) complied with the Herschel-Bulkley model (R-2 = 0.92-0.99), indicating the presence of yield stress, while the gelling and melting temperature of gelatin dispersions (1.0-6.6%) fit well with the Eldridge-Ferry model (R-2 = 0.97). Tilapia skin gelatin displayed good thermo-stability and strong gel-forming properties, showing great potential as an alternative for mammal-based gelatin applied in various food products.