Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

► Gelatines were extracted from mackerel and blue whiting bones. ► The pre-treatment affected the functional properties of the extracted gelatines. ► Bones pre-treated with NaOH resulted in lower extraction yield. ► Blue whiting bone gelatines had higher foaming capacity than mackerel bone gelatines. ► Bones pre-treated with enzymes produced gelatines with higher emulsifying properties.