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<p>This study aims to investigate the use of gelatin extracted from tilapia (<i>Oreochromis niloticus</i>) skin as a coating for preserving tuna (<i>Thunnus albacares</i>) fillets. The gelatin was extracted through a thermal process, followed by neutralization and freeze-drying, resulting in a material with antioxidant and antibacterial potential due to the addition of ferulic acid. The tuna fillets were subjected to two treatments: a control, without coating, and another coated with a solution of 1% gelatin, 0.5% glycerol, and 0.5% ferulic acid. The samples were stored under refrigeration and evaluated at 5-day intervals through physicochemical (pH, total volatile base nitrogen—TVB-N, trimethylamine nitrogen—TMA-N, and thiobarbituric acid-reactive substances—TBARS) and microbiological analyses. The results showed that the gelatin coating provided a significant reduction in the deterioration of tuna fillets, evidenced by lower pH and TVB-N values, as well as a lower count of psychrotrophic bacteria compared to the control group. This study highlights the feasibility of using tilapia gelatin as a sustainable and effective alternative for preserving fish, helping reduce waste in the fish processing industry and promoting food safety.</p>

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Application of tilapia (Oreochromis niloticus) skin gelatin enriched with ferulic acid to tuna (Thunnus albacares) fillets

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Jacqueline de Melo Lima Rios,
  • Sara Monaliza Sousa Nogueira,
  • Davi Araujo Cerqueira,
  • Kamila Freitas de Paiva,
  • Francisco Ikaro Xavier de Sousa,
  • Diego Alves do Vale,
  • Karolina Costa de Sousa,
  • Francisco Edmar Moreira de Lima Neto,
  • Antônio Glaydson Lima Moreira,
  • Men de Sá Moreira Souza-Filho,
  • Bartolomeu Warlene Silva de Souza

摘要

This study aims to investigate the use of gelatin extracted from tilapia (Oreochromis niloticus) skin as a coating for preserving tuna (Thunnus albacares) fillets. The gelatin was extracted through a thermal process, followed by neutralization and freeze-drying, resulting in a material with antioxidant and antibacterial potential due to the addition of ferulic acid. The tuna fillets were subjected to two treatments: a control, without coating, and another coated with a solution of 1% gelatin, 0.5% glycerol, and 0.5% ferulic acid. The samples were stored under refrigeration and evaluated at 5-day intervals through physicochemical (pH, total volatile base nitrogen—TVB-N, trimethylamine nitrogen—TMA-N, and thiobarbituric acid-reactive substances—TBARS) and microbiological analyses. The results showed that the gelatin coating provided a significant reduction in the deterioration of tuna fillets, evidenced by lower pH and TVB-N values, as well as a lower count of psychrotrophic bacteria compared to the control group. This study highlights the feasibility of using tilapia gelatin as a sustainable and effective alternative for preserving fish, helping reduce waste in the fish processing industry and promoting food safety.