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Rheological Properties of Fish Gelatins
Abstract
ABSTRACT: 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. However, they had lower melting and gelling temperatures than gels from conventional gelatins. Cold‐water fish gelatins were more different from conventional gelatins than warm water fish gelatins reflecting the different amino acid composition, as cold‐water fish gelatins are low in imino acids. Binary blends of cod and other fish or conventional gelatins seemed to be completely compatible.
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Citations
Cited by
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
BADII, F., & HOWELL, N. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.06.006 · Cited by 342
Fish bone chemistry and ultrastructure: implications for taphonomy and stable isotope analysis
Szpak, P. (2011) · Journal of Archaeological Science · doi:10.1016/j.jas.2011.07.022 · Cited by 289
Cho, S. M., Gu, Y. S., & Kim, S. B. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.05.005 · Cited by 281
Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
Mhd Sarbon, N., Badii, F., & Howell, N. K. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.05.009 · Cited by 260
Khojah, S. M. (2020) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2020.1718261 · Cited by 32
Metadata
- Authors
- Gudmundsson, M.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-08
- Volume
- 67
- Issue
- 6
- Pages
- 2172-2176
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1983888230
- Cited by
- 181
- References
- 0
- FWCI
- 1.49
- Type
- journal article
- Language
- en
- Open access
- closed
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