期刊
FOOD SCIENCE AND TECHNOLOGY
卷 33, 期 3, 页码 592-595出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/S0101-20612013005000069
关键词
fish gelatin; skin; Oreochromis urolepis hornorum; properties
资金
- Federal Technological University of Parana (UTFPR) - Campus Francisco Beltrao
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.
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