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 In order to reduce waste and increase the added value of marine products, this study utilized Caspian kutum fish scales as fish waste to extract gelatin. The effects of two methods—water-bath and ultrasound—on the physicochemical characteristics of the extracted gelatin were compared. Gelatin was extracted from Caspian kutum fish scales by water bath and ultrasound-assisted extraction at 60 °C for 1, 2, and 3 hours. The results showed that, in general, ultrasound caused a significant increase in the extraction yield, %protein, and %ash of the samples (P<0.05). The results of SDS-PAGE and FTIR analysis confirmed that ultrasound could affect the structure of gelatin proteins, and longer extraction times (2 and 3 hours) caused a decrease in the content of alpha chains compared to that of beta chains. The FTIR results showed amides A, B, I, II, III peaks, and these peaks became more intense in samples extracted by ultrasound and at higher extraction times. The melting point and gel strength of gelatin extracted by ultrasound were 26.67 °C and 269 g, respectively, which were significantly lower than those of the gelatin extracted by water bath (27.67°C and 307g, respectively) (P<0.05). The thermal analysis of gelatins showed that all samples had a broad endothermic peak between 35 °C and 200 °C related to water evaporation and an exothermic peak between 300 °C and 400 °C related to the thermal decomposition of gelatin.

Keywords: Caspian Kutum, Gelatin Extraction, Gel Strength Scale, Ultrasound

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