Physical and chemical properties of wami tilapia skin gelatin
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low,...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013-09-01
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doaj-84f94b5518c2409788ca0d6b661763842020-11-25T01:51:41ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2013-09-01333592595S0101-20612013000300031Physical and chemical properties of wami tilapia skin gelatinAlexandre Da Trindade Alfaro0Gustavo Graciano Fonseca1Evellin Balbinot2Alessandra Machado3Carlos Prentice4Universidade Tecnológica Federal do ParanáUniversidade Federal da Grande DouradosUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Federal do Rio GrandeGelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031&lng=en&tlng=enfish gelatinskinOreochromis urolepis hornorumproperties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Alexandre Da Trindade Alfaro Gustavo Graciano Fonseca Evellin Balbinot Alessandra Machado Carlos Prentice |
spellingShingle |
Alexandre Da Trindade Alfaro Gustavo Graciano Fonseca Evellin Balbinot Alessandra Machado Carlos Prentice Physical and chemical properties of wami tilapia skin gelatin Food Science and Technology fish gelatin skin Oreochromis urolepis hornorum properties |
author_facet |
Alexandre Da Trindade Alfaro Gustavo Graciano Fonseca Evellin Balbinot Alessandra Machado Carlos Prentice |
author_sort |
Alexandre Da Trindade Alfaro |
title |
Physical and chemical properties of wami tilapia skin gelatin |
title_short |
Physical and chemical properties of wami tilapia skin gelatin |
title_full |
Physical and chemical properties of wami tilapia skin gelatin |
title_fullStr |
Physical and chemical properties of wami tilapia skin gelatin |
title_full_unstemmed |
Physical and chemical properties of wami tilapia skin gelatin |
title_sort |
physical and chemical properties of wami tilapia skin gelatin |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2013-09-01 |
description |
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU. |
topic |
fish gelatin skin Oreochromis urolepis hornorum properties |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031&lng=en&tlng=en |
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