期刊
FOOD HYDROCOLLOIDS
卷 39, 期 -, 页码 68-76出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.12.008
关键词
Gelatin; Skipjack tuna; Dog shark; Rohu; Gel strength; Fish gelatin
资金
- Department of Biotechnology, Ministry of Science and Technology, Government of India
Gelatin was extracted from the skins of dog shark (Scoliodon sorrakowah), skipjack tuna (Katsuwonus pelamis) and rohu (Labeo rohita) and their physico-chemical properties were measured. The skins of shark, tuna and rohu yielded 19.7, 17.2 and 11.3% gelatin, respectively. The gel strength of dog shark gelatin (6.67%, 10 degrees C) was found to be higher (206 g) than tuna and rohu skin gelatins (177 g and 124 g, respectively). Similarly, molecular weight, viscosity, melting point, foaming properties, water holding capacity, odour, colour and clarity of dog shark gelatin were in general better than the tuna and rohu skin gelatins. The amino acid analysis showed that hydroxyproline content in dog shark skin gelatin was the highest when compared to tuna and rohu skin gelatins. (C) 2013 Elsevier Ltd. All rights reserved.
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