aAtaee, mMaryam
Department of Food Science and Technology, Science and Research Tehran branch, Islamic Azad University, Tehran, Iran
[ 1 ] - Comparative comparison of physicochemical properties of gelatin extracted from lanternfish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin
In this study, for the first time, lanternfish gelatin (Benthosema pterotum Alcock, 1890) was extracted and the composition (moisture, ash, protein), gel strength, gelling and melting temperature of extracted gelatin was investigated and compared with those of the commercial bovine gelatin purchased from market. The two gelatin samples were also compared in terms of color properties. Moisture a...
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