Skin is an important by-product during the processing of tilapia, which is a productive warm-water fish. The skin produced during the process is not well utilized at present due to the pigment, even though the production is large. In the current study, the rehydration conditions of dry tilapia skin were investigated. Through response surface methodology, lactic acid concentration, time, and temperature were shown to have significant effects on the rehydration ratio of dry tilapia skin. The optimal rehydration ratio was obtained by incubating the dry tilapia skin in 63.2 per cent (w/v) lactic acid at 29.8 C for 7.0 h. The P and R 2 values indicated that the response surface model had a good fit to the practical behaviour. H 2 O 2 oxidation was an effective decolouration technique for tilapia skin. Furthermore, ultrasonic treatment could apparently accelerate the tilapia skin decolouration by H 2 O 2 . A combination of 6 per cent (w/v) H 2 O 2 and 10 h (or 15 per cent H 2 O 2 and 8 h) resulted in the formation of white skin. This research will favour application of tilapia skin in the food industry.
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