In this study, the rheological and structural properties of extracted fish scales gelatin by conventional water bath (CWB) and ultrasound-assisted water bath (UWB) at different temperatures (60°C, 70°C and 80°C) were studied. Rheological behaviours showed that the extracted fish scales gelatin by UWB at 60°C possessed the highest storage modulus (5000?Pa), gelation point (22.94°C), melting point (29.54°C), and apparent viscosity than the others. X-ray showed that high temperature and ultrasound reduced the triple-helix content of fish scales gelatin along with decreasing gelling properties. Atomic force microscopy showed that the largest aggregates could be observed in the surface of UWB60. Therefore, UWB proved to be a promising technology in the extraction of high-quality fish gelatin.
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