Formation, characterization of gelatine from the scales of Labeo rohita and its comparison with bovine bone gelatine

Abstract

The study isolated gelatin from Labeo rohita scales and characterized it using Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscopy (SEM). The resulting gelatine and commercial bovine bone gelatin were found to have crystalline structures, with both being porous and spherical. L. rohita scales yielded 5.45 % of gelatin. The moisture content varied between 11.12 % and 9.02 % for the gelatin, while the ash content varied between 2.17 % and 2.36 %. The protein content was 82.78 % in the fish scales gelatin, while the commercial bovine bone gelatin had 94.27 %. The fat content of gelatin isolated from scales of L. rohita was 1.21 %, whereas fat in commercial bovine bone gelatin was 1.19 %. The fiber contents of gelatin isolated from fish scales was 0.44 % while fiber content of commercial bovine bone gelatin was 0.65 %. The study confirms the high-quality gelatin-bearing characteristics of fish scales, suggesting that it can be produced for various purposes and potentially increase the economic value of fish. The isolated gelatin from fish by-products could also be a valuable resource.