Preparation and characterisation of fish skin gelatin from sin croaker and sianidae. Food Chemistry, 101. pp. 386-391. ISSN 1873-7072 (2007)
Abstract
Gelatins were prepared from the skins of the tropical fish, sin croaker (Johnius dussumeiri) and shortfin scad (Decapterus macrosoma). Visual appearance, colour, pH, bloom strength, viscoelasticity, melting point and amino acid profiles of the fish gelatins were evaluated. Shortfin scad gelatin had higher melting and gelling temperatures than those of sin croaker gelatin. The bloom strengths of gelatins from sin croaker and from shortfin scad were 125 and 177 g, respectively, compared to 240 g for commercial bovine gelatin. The pH values were significantly different between the solutions of the two fish gelatins. The elastic modulus (G0) of the fish gelatin gels increased by more than 10-fold and the viscous modulus (G00) of fish gelatin solution increased sixfold after holding at 5 C for 2 h. These viscoelastic properties of bovine gelatin only increased by less than twice.
| Item Type: | Article |
|---|---|
| Keywords: | Fish gelatin, Bloom strength, Visco elasticity, Melting temperature, Amino acid composition |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 15 Dec 2023 07:58 |
| Last Modified: | 15 Dec 2023 08:50 |
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