In:
International Journal of Food Science & Technology, Wiley, Vol. 49, No. 7 ( 2014-07), p. 1758-1764
Abstract:
The physico‐chemical and rheological properties of gelatin from the skins of three different freshwater carp species, namely C atla catla , (catla) C irrhinus mrigala (mrigal) and L abeo rohita (rohu), have been assessed and compared with that of gelatin from porcine skin. The average solids yield from the three species of carp varied in the range of 11.8–14.1%. The amino acid profile showed that the porcine gelatin had a higher proportion of imino acids and glycine than carp skins gelatin. The average molecular weight of carp skins gelatin as determined using a gel filtration technique was 233 kDa, while that of porcine skin gelatin was 282 kD a. The gelling temperature of carp skins gelatin was in the range of 6–15.7 °C, and the melting temperature was 17.9–23.7 °C as determined using a controlled stress rheometer. A higher gelling and melting temperature was observed for porcine skin gelatin.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
DOI:
10.1111/ijfs.2014.49.issue-7
Language:
English
Publisher:
Wiley
Publication Date:
2014
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
Permalink