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231224s2015 xx |||||o 00| ||eng c |
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|a 10.1177/1082013214535228
|2 doi
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|a pubmed24n0794.xml
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|a eng
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| 100 |
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|a Wu, C K
|e verfasserin
|4 aut
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|a UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin
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|c 2015
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 02.08.2016
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|a Date Revised 25.11.2016
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
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|a Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm(2). All samples after 309 kJ/cm(2) exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm(2) UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Gelatin
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|a UV treatment
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|a gel strength
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|a premix mousse
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|a tilapia skin
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|a Amino Acids
|2 NLM
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|a Emulsifying Agents
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|a Fats
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|a Gels
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|a Proteins
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|a Solutions
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|a Water
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|a Gelatin
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|2 NLM
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|a Tsai, J S
|e verfasserin
|4 aut
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|a Chen, Z Y
|e verfasserin
|4 aut
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| 700 |
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|a Sung, W C
|e verfasserin
|4 aut
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| 773 |
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|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 21(2015), 4 vom: 03. Juni, Seite 284-94
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|x 1532-1738
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|g volume:21
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|g day:03
|g month:06
|g pages:284-94
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