Advances in the Standards & Applied Sciences

Advances in the Standards & Applied Sciences

Extraction and evaluation of high-quality gelatin from Scomberomorus commerson bone residues in compliance with the INSO 3474 standard

Document Type : Original Article

Author
Mohammad Ali Ghane
Standard administration of Hormozgan, Bandar Abbas, Iran
10.22034/asas.2026.582670.1105
Abstract
The present study aimed to extract and characterize gelatin (GEL) from the bone residues of Scomberomorus commerson, a significant fishery by-product. A systematic extraction procedure was employed, involving alkaline deproteinization, EDTA-based decalcification, and lipid removal using butyl alcohol, followed by hydrothermal hydrolysis. The extracted GEL achieved a yield of 24% (on a dry weight basis). Structural and morphological analyses (FTIR, UV-Vis, XRD, and FE-SEM) confirmed that the primary protein structure of collagen was effectively preserved and converted into GEL. Quality evaluation according to the INSO 3474 standard revealed that the GEL possessed favorable sensory attributes, including a light yellow color and negligible odor, alongside excellent gelation performance. Although this study successfully validated the physicochemical quality of the GEL, further assessments regarding microbial safety and heavy metal content are required for commercial applications. In conclusion, Scomberomorus commerson bone residues represent a sustainable and cost-effective raw material for producing high-quality edible GEL, offering a promising solution for waste management in the seafood industry.
Keywords
Bone residues
Gelatin extraction
Physicochemical characterization
Food-grade
Subjects
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Advances in the Standards & Applied Sciences
Volume 4, Issue 3
Summer 2026
Pages 130-134