Results 261 to 270 of about 20,383 (298)
Some of the next articles are maybe not open access.
Physicochemical and Sensory Characteristics of Fish Gelatin
Journal of Food Science, 2000ABSTRACT:The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed.
S.-S. Choi, Joe M. Regenstein
openaire +2 more sources
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 ...
Jirarat Tattiyakul +2 more
openaire +3 more sources
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
openaire +2 more sources
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 ...
Soottawat Benjakul +2 more
openaire +2 more sources
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 ...
Soottawat Benjakul +2 more
openaire +2 more sources
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.
Rayburn C. Robinson +2 more
openaire +2 more sources
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
openaire +3 more sources
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
openaire +3 more sources
Alginate‐ and gelatin‐bound foods for exhibit fishes
Zoo Biology, 1985AbstractProcedures are given on how to prepare alginate‐ and gelatin‐bound moist foods for exhibit fishes. Fish meal is the principal nutrient source; no fresh ingredients are used. The liquid portion can be seawater, distilled water. NaCl dissolved in distilled water, or canned clam juice, depending on whether the fishes to be fed are freshwater or ...
Stephen Spotte +3 more
openaire +2 more sources
Preparation and Properties on Gelatin from Fish Scale
Advanced Materials Research, 2013The effect of solid-liquid ratio, pH, temperature, time on yield and gel strength of gelatin from fish scale was researched. The best process was obtained. That was solid-liquid ratio1:15, pH5.5, temperature 80°C, time 2h. In this condition, yield of gelatin was 55.782%, and gel strength was 571g.
Ze Zhou Man +7 more
openaire +2 more sources
Utilization of Fish Processing By-Products in the Gelatin Industry
Food Reviews International, 2007Since the bovine spongiform encephalopathy crisis, there has been a growing interest for finding an alternative source of raw materials for gelatin production. Gelatin produced from fish processing by-products is a potential alternative to mammalian gelatin.
Jian Tang, Xiaohong Gu, Joseph Wasswa
openaire +2 more sources
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.
Gabriela Rodrigues +4 more
openaire +3 more sources