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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
Food Hydrocolloids, 2009Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns.
Rajeev Bhat, Alias A. Karim
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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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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
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Current pharmaceutical design, 2022
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source.
Amro M. Soliman, S. Teoh, Srijit Das
semanticscholar +1 more source
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source.
Amro M. Soliman, S. Teoh, Srijit Das
semanticscholar +1 more source
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
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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 ...
Soottawat Benjakul +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 ...
Soottawat Benjakul +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.
Rayburn C. Robinson +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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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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