Physicochemical and Functional Properties of Skipjack Tuna () Bone Gelatin Extracted at Different Temperatures.

In this study, we produced gelatin from Skipjack tuna () bone. We used three heating levels to obtain the gelatin (80 °C, 90 °C, 100 °C), and its physicochemical and gel characteristics were thoroughly examined. The results revealed that the extraction temperature significantly affected the yield, gel strength, amino acid composition, antioxidant activity, and microstructure of the gelatin.