STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN
نویسندگان
چکیده
منابع مشابه
Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin
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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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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Consumption of food products derived from porcine sources is strictly prohibited in Islam. Gelatin, mostly derived from bovine and porcine sources, has many applications in the food and pharmaceutical industries. To ensure that food products comply with halal regulations, development of valid and reliable analytical methods is very much required. In this study, a species-specific polymerase cha...
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This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in du...
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ژورنال
عنوان ژورنال: Jurnal Sains Natural
سال: 2020
ISSN: 2621-508X,2086-3446
DOI: 10.31938/jsn.v10i1.237