Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies
نویسندگان
چکیده
منابع مشابه
Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin
One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline g...
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The aims of this study were to report for the first time, the extraction and physico-chemical properties of chicken skin gelatin compared to bovine gelatin. Extracted chicken skin gelatin 6.67 % (w/v) had a higher bloom value (355 ± 1.48 g) than bovine gelatin (259 ± 0.71 g). The dynamic viscoelastic profile of chicken gelatin exhibited higher viscous and elastic modulus values compared to bovi...
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Gelatins from the skin of four different species of fresh water fish, namely pangas catfish (Pangasius pangasius), Asian redtail catfish (Hemibagrus nemurus), striped snakehead (Channa Striata), and Nile tilapia (Oreochromis niloticus) have been successfully extracted by citric acid. The gelatin from pangas catfish was found to possessed the highest rheology properties compared to the others. I...
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Biomimetic coatings constituted of gelatin and nanocrystalline apatite were deposited on titanium substrates from a slightly supersaturated calcium phosphate (CaP) solution enriched with different amounts of gelatin. Although the biopolymer inhibits the crystallization of the inorganic phase, as shown by the reduction of the mean dimensions of the spherical aggregates and of the degree of cryst...
متن کاملSustainable Seafood Processing: Utilisation of Fish Gelatin
Usually gelatin manufacturer utilises mammalian sources as principle sources to produce collagen. The collagen is partially hydrolysed to generate gelatin. However, Muslims and Jews can’t consume gelatin from pork products because of their religion and culture reasons. On the other hand, potential safety issue for gelatin made from slaughtered beef processing byproducts will pose problems such ...
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ژورنال
عنوان ژورنال: Polymers
سال: 2020
ISSN: 2073-4360
DOI: 10.3390/polym12123051