Optimization of extraction conditions for pollock skin gelatin

Seven potential variables, pretreatment temperature, pretreatment time, concentration of OH(-), concentration of H(+), extraction temperature, extraction time, and skin/water ratio, were investigated by a 2(7-3) fractional factorial design to identify critical control factors for pollock skin gelati...

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Veröffentlicht in:	Journal of food science 2004-06, Vol.69 (5), p.C393-C398
Hauptverfasser:	Zhou, P, Regenstein, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences extraction Extraction processes Fish fish products fish skin Food engineering Food industries food quality Food science Fundamental and applied biological sciences. Psychology gelatin General aspects optimization pollock response surface methodology skin Temperature
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