Effect of Deamination and Agar Addition on Physical Properties of Gelatin Extracted from Thunnus tonggol Skin
نویسندگان
1 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3 National Fish Processing Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Bandar Anzali, Iran
doi
10.18502/jfqhc.12.3.19782چکیده
Background: In the past decade, gelatin extraction from fish skin has been intensively investigated. In comparison to mammalian gelatin, fish gelatin has weaker gelatinous and rheological properties, which limits its widespread application. Deamidation and addition of agar hydrocolloid performed to improve the physical and functional properties of fish gelatin. Methods: ...
