Results 261 to 270 of about 23,023 (292)
Characterizations of fish gelatin films added with gellan and κ-carrageenan
LWT - Food Science and Technology, 2007 Fish gelatin is known to be inferior to mammalian gelatins. Gellan and κ-carrageenan were added to improve properties of the fish gelatin films. Initially, polysaccharides were added to make fish gelatin gels, and tested for the melting point. Mechanical,
Yudi Pranoto, Hyun Jin Park
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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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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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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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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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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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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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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
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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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