Results 221 to 230 of about 21,357 (258)
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Extraction and electrospinning of gelatin from fish skin
International Journal of Biological Macromolecules, 2008Ultra-fine gelatin fibers were successfully fabricated by electrospinning from the solutions of Nile tilapia (Oreochromis niloticus) skin-extracted gelatin in either acetic acid or formic acid aqueous solutions. The extracted gelatin contained 7.3% moisture, 89.4% protein, 0.3% lipid, and 0.4% ash contents (on the basis of wet weight), while the bloom ...
Panida, Songchotikunpan +2 more
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Rheological Properties of Fish Gelatins
Journal of Food Science, 2002ABSTRACT: The rheological properties of fish gelatins (cod, megrim, tuna, and tilapia) and conventional gelatin (bovine and porcine) were compared. The different fish gelatins had from low to high viscosity values. They also had from low to high gel strength values.
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Food Chemistry, 2012
Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lower elongation at break (EAB) than ...
R, Jeya Shakila +4 more
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Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lower elongation at break (EAB) than ...
R, Jeya Shakila +4 more
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Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?
Food Additives & Contaminants: Part A, 2012The major allergen parvalbumin was purified from cod muscle tissues, and polyclonal antibodies were raised towards it. The antibodies were tested for specificity and an enzyme-linked immunosorbent assay (ELISA) was developed using these antibodies. The ELISA was applied to measure parvalbumin in cod skin, the starting material for fish gelatin made ...
Koppelman, S. J. +9 more
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A Meal-Gelatin Diet for Aquarium Fishes
The Progressive Fish-Culturist, 1967(1967). A Meal-Gelatin Diet for Aquarium Fishes. The Progressive Fish-Culturist: Vol. 29, No. 3, pp. 170-171.
Edward J. Peterson +2 more
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Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films
European Food Research and Technology, 2007The subject of the study was analysis of enzymatic degradation of fish gelatin and fish gelatin-chitosan films cross-linked with transglutaminase (TGase) and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). Unmodified gelatin films were almost completely hydrolysed by trypsin and proteinase N, and in about 60% by pepsin.
Katarzyna Sztuka, Ilona Kołodziejska
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International Journal of Food Science & Technology, 2013
SummaryGelatin was extracted from the skin of farmed giant catfish (GC) and tilapia (TP) at a yield of 19.50% and 23.34% (wet wt). It was high in protein (84–88%) but low in fat (0.09–1.24%) and ash content (0.15–0.17%). The GC exhibited lower emulsifying activity (24–35%), but greater foam ability (98–110%), water holding capacity (477–844%) and fat ...
Saroat Rawdkuen +2 more
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SummaryGelatin was extracted from the skin of farmed giant catfish (GC) and tilapia (TP) at a yield of 19.50% and 23.34% (wet wt). It was high in protein (84–88%) but low in fat (0.09–1.24%) and ash content (0.15–0.17%). The GC exhibited lower emulsifying activity (24–35%), but greater foam ability (98–110%), water holding capacity (477–844%) and fat ...
Saroat Rawdkuen +2 more
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In vitro evaluation of crosslinked electrospun fish gelatin scaffolds
Materials Science and Engineering: C, 2013Gelatin from cold water fish skin was electrospun, crosslinked and investigated as a substrate for the adhesion and proliferation of cells. Gelatin was first dissolved in either water or concentrated acetic acid and both solutions were successfully electrospun.
S R, Gomes +4 more
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THE FREEZING OF WATER IN FISH MUSCLE AND IN GELATIN
Canadian Journal of Research, 1932From the calorimetric measurements of Chipman and Langstroth (4) an estimate is made of the percentage of water frozen at temperatures down to − 20 °C. in samples of muscle from different species of fish. It is pointed out that if such measurements are to be used for the estimation of "bound" water, it must be known what portion of the water is kept ...
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