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.
引用
收藏
页码：592 / 595
页数：4
相关论文
共 50 条
  • [21] Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin
    Tan, Chek-Chuan
    Karim, Alias A.
    Uthumporn, U.
    Ghazali, Farid C.
    FOOD HYDROCOLLOIDS, 2020, 108
  • [22] Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films
    Ninan, George
    Joseph, Jose
    Abubacker, Zynudheen
    JOURNAL OF FOOD SCIENCE, 2010, 75 (09) : E620 - E626
  • [23] Physical, chemical and functional properties of gelatin extracted from the skin of rohu, Labeo rohita and yellowfin tuna, Thunnus albacares
    Ninan, George
    Zynudheen, A. A.
    Joshy, C. G.
    Yousuf, K. Sumna
    INDIAN JOURNAL OF FISHERIES, 2013, 60 (02): : 123 - 128
  • [24] Effects of pHs on properties of bio-nanocomposite based on tilapia skin gelatin and Cloisite Na+
    Nagarajan, Muralidharan
    Benjakul, Soottawat
    Prodpran, Thummanoon
    Songtipya, Ponusa
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2015, 75 : 388 - 397
  • [25] Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)
    Muralidharan Nagarajan
    Thummanoon Prodpran
    Soottawat Benjakul
    Ponusa Songtipya
    Food Biophysics, 2017, 12 : 222 - 233
  • [26] Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)
    Nagarajan, Muralidharan
    Prodpran, Thummanoon
    Benjakul, Soottawat
    Songtipya, Ponusa
    FOOD BIOPHYSICS, 2017, 12 (02) : 222 - 233
  • [27] Gelling properties and structure modification of tilapia skin gelatin by the addition of γ-polyglutamic acid at different pH levels
    Hu, Zi-Zi
    Sha, Xiao-Mei
    Huang, Tao
    Yuan, Chun-Hong
    Chen, Wen-Mei
    Li, Xiao-Xiao
    Tu, Zong-Cai
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (11): : 5812 - 5823
  • [28] Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
    Sow, Li Cheng
    Tan, Si Jia
    Yang, Hongshun
    FOOD HYDROCOLLOIDS, 2019, 90 : 9 - 18
  • [29] Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
    Cai, Luyun
    Nian, Linyu
    Cao, Ailing
    Wu, Wenjin
    Wang, Jing
    Wang, Yanbo
    Li, Jianrong
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2018, 24 (08) : 639 - 650
  • [30] Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin
    Wu, Cheng-Kuo
    Tsai, Jenn-Shou
    Sung, Wen-Chieh
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (08) : 1702 - 1706
12345