Physical and chemical properties of wami tilapia skin gelatin

被引：21
|
作者：
Alfaro, Alexandre da Trindade [1 ]
Fonseca, Gustavo Graciano [2 ]
Balbinot, Evellin [1 ]
Machado, Alessandra [1 ]
Prentice, Carlos [3 ]
机构：
[1] Fed Technol Univ Parana UTFPR, Fac Engn, Lab Food Technol, BR-85601970 Francisco Beltrao, PR, Brazil
[2] UFGD, Fac Engn, Lab Bioengn, Dourados, MS, Brazil
[3] UFRG, Sch Chem & Food, Lab Food Technol, Rio Grande, RS, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2013年 / 33卷 / 03期
关键词：
fish gelatin; skin; Oreochromis urolepis hornorum; properties; RHEOLOGICAL PROPERTIES; FISH GELATIN; EXTRACTION;
D O I：
10.1590/S0101-20612013005000069
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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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收藏
页码：592 / 595
页数：4
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