Gelatins from three cultured freshwater fish skins obtained by liming process

The physico-chemical properties of gelatins from the skins of Red tilapia (Oreochromis nilotica), Walking catfish (Clarias batrachus) and Striped catfish (Pangasius sutchi fowler) obtained through a liming process for 14 days were evaluated. All the gelatins had very mild to undetectable fishy odour...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food hydrocolloids 2011-07, Vol.25 (5), p.1256-1260
Hauptverfasser:	Jamilah, B., Tan, K.W., Umi Hartina, M.R., Azizah, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alanine Amino acids Biological and medical sciences Catfish Clarias batrachus color Food additives Food industries Freshwater Freshwater fish skin Fundamental and applied biological sciences. Psychology Gelatin Gelatins General aspects Liming melting point Melting points odors Oreochromis Pangasianodon hypophthalmus Physico-chemical properties Proline Tilapia Turbidity viscosity Walking
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!