COMPOSITION, PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF FRESH BIGEYE SNAPPER FISH (PRIACANTHUS HAMRUR) MINCE
نویسندگان
چکیده
منابع مشابه
Rheological Properties of Fresh Bigeye
Properties of fresh bigeye fish mince 25 26 2 ABSTRACT 27 Composition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince 28 has been investigated. The protein content of fish mince was 16.71g/100 g mince. Amino 29 acid analysis revealed higher proportion of glutamic acid, alanine, lysine and leucine. 30 Fatty acid profile indicated higher proportion of EPA and DHA content. G...
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Bigeye snapper skin was pretreated with 0.025 N NaOH for 2 h and 0.02 M acetic acid for 2 h. Minced pretreated fish skin extracted at 80, 90, 100oC for 1, 2, 3 h and 110, 120, 130oC for 30 min were compared. The result showed that protein content and hydroxyproline (Hyp) yield of skin gelatin increased with increasing extraction temperature and time (p<0.05). The samples extracted at 120 or 130...
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23 The rheological and functional properties of gelatin from the skin of bigeye 24 snapper (Priacanthus hamrur) fish were assessed. The protein content of dried gelatin 25 was 94.6% and moisture content was 4.2 %. The amino acid profile of gelatin revealed 26 high proportion of glycine and imino acids. The bloom strength of solidified gelatin was 27 108 g. The average molecular weight of fish s...
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In this study the rheological and physicochemical properties of four types of honeys, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy), were investigated. Rheological characteristics of honeys were evaluated at different temperatures (10, 15, 20, 25 and 30ºC). All the honeys exhibited Newtonian behavior for shear rate in the range of 1.045-41.8 s-1. The viscosity of sampl...
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ژورنال
عنوان ژورنال: Journal of Food Biochemistry
سال: 2011
ISSN: 0145-8884
DOI: 10.1111/j.1745-4514.2011.00592.x