201 Comparison of ω-3 Fatty Acids by GC-MS in Frequently Consumed Fish and Fish Oil Preparations on the Turkish Market Summary : In this study, two fish species, anchovy (Engraulis encrasicholus) and horse mackerel (Trachurus trachurus), and three commercial fish oil products sold on the Turkish market were analyzed and compared by gas chromatography-mass spectrometry (GC-MS) according to their...

Bioactive peptides showing Angiotensin-I-Converting Enzyme inhibitory (ACEi) activity can control blood pressure. They be produced from various protein sources, including fish gelatin. This article provides a systematic review and meta-analysis on gelatin extraction, conditions of enzymatic hydrolysis, characteristics ACEi peptides, effect hydrolysis procedure peptides. Fish preparation uses so...

Abstract Ariid catfish is a demersal fish species with high production rate. Fishbone by-product protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and tensile strength so that suitable polymer needed form good film, namely chitosan tapioca starch. This study aimed determine the effect of on characteristics best formulation ariid bo...

BACKGROUND The European Union requires allergenic food ingredients to appear on labels in order to protect allergic consumers. OBJECTIVE To determine whether traces of egg-, milk-, and fish-derived processing aids used in winemaking might elicit clinical reactions in food-allergic patients. METHODS Five German wines were fined with a high dose of egg albumin, lysozyme, milk casein, fish gel...

We studied the hygroscopic properties of gelatin from waste-products after processing common fresh-water fish species form Astrakhan region (skin, scales, bones, fins, and cartilage) as an object drying. The analysis thermodynamics internal mass transfer was carried out during interaction substance specified product with water. objects study were concentrates obtained by convective-radiation dr...

Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...

Abstract Gelatin is a type of protein obtained from natural collagen found in skin and bones. This study aimed to see the effect different types acids on characteristics gelatin produced tuna fish The method used this research was exploratory with 3 treatments, which acid solutions such as CH COOH 3%, H PO4 3% HCL extraction process. yielded analyzed water content, ash content pH value. result ...

To take advantage of the by-product catfish bone, gelatin is made as a value added fishery industry, because Gelatin using sapa bovine fish bone has same characteristics gelatin. main ingredient in manufacture marshmallows to improve texture and ebilite. The purpose this study was determine panelists' preference for with addition into conduct chemical quality tests (water content ash content) o...