Gelatin production from red tilapia skin fish using high-pressure processing and its characterisations

Jaswir, Irwandi and Yusof, Nurlina and Yuliana, Yuliana and Khair, Miftahul and Azhar, Minda and Zainul, Rahadian and Lestari, Widya and Hendri, Ridar and Komaini, Anton and Miyashita, Kazuo and Salamatullah, Ahmad Mohammad and Ahda, Mustofa (2026) Gelatin production from red tilapia skin fish using high-pressure processing and its characterisations. Scientific Reports, 16 (1). pp. 1-13. E-ISSN 2045-2322

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Official URL: https://www.nature.com/articles/s41598-026-38598-1

Abstract

Gelatin is a key ingredient widely used in the food industry. In recent years, alternative sources of gelatin, such as fish skin, have been explored. However, traditional extraction methods are time consuming and environmentally harmful. High-Pressure Processing (HPP) has emerged as a novel and eco-friendly approach for gelatin extraction. Using HPP can reduce processing time and chemical waste, while also enhancing the properties and yield of gelatin. Gelatin produced through HPP method yields 1.24 times more than the conventional method (yields: 32.1 ± 1.81% and 25.8 ± 1.24%, respectively). Besides, gelatin concentration of both methods is not different significanly. Moreover, the functional groups and protein composition of gelatin obtained by the conventional and HPP methods are identical. This study found that HPP produces gelatin with a spongy microstructure and excellent gel strength. Notably, gelatin extracted from red tilapia using HPP exhibited a 1.45-fold higher gel strength than that extracted by the conventional method (gel strength 184 g and 128 g, respectively). However, applying high pressure (350 MPa) reduces the amino acid content of the extracted gelatin. This study determined that a pressure of 250 MPa is optimal for producing gelatin with desirable characteristics using the HPP method. To achieve high-quality gelatin from fish skin, further optimisation of the HPP process is necessary.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Amino acid levels, Eco-friendly extraction, Fish gelatin, Gel strength
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP248.13 Biotechnology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Dentistry Kulliyyah of Dentistry > Department of Restorative Dentistry Kulliyyah of Engineering
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	02 Oct 2026 11:43
Last Update:	02 Oct 2026 11:43
Queue Number:	2026-09-Q5453
URI:	http://irep.iium.edu.my/id/eprint/131724
Indexed In:	WOS and SCOPUS, Google Scholar

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