Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin : microbiological, rheological and structural properties
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydrox...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 5 vom: 05. Juli, Seite 373-81 |
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| Weitere Verfasser: | , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Amino Acids Gelatin 9000-70-8 |
| Zusammenfassung: | Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%. Gel strength and viscosity values were 221 ± 5.68 g and 5.98 ± 0.34 cP, respectively, with the maturation time of 18 ± 1 h, and both parameters increased with the maturation time. Melting and gelling points of 25 degrees C and 21 degrees C, respectively, were obtained for tilapia skin gelatin. The gelatin presented microbiological standards in accordance with the Brazilian Legislation |
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| Beschreibung: | Date Completed 08.12.2014 Date Revised 25.11.2016 published: Print Citation Status MEDLINE |
| ISSN: | 1532-1738 |