Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins
Author:
Funder
Irish Government
Publisher
Springer Science and Business Media LLC
Subject
Mechanics of Materials,Waste Management and Disposal
Link
http://link.springer.com/content/pdf/10.1007/s10163-015-0399-2.pdf
Reference48 articles.
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3. Arnesen JA, Gildberg A (2007) Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresour Technol 98:53–57
4. Haug IJ, Draget KI, Smidsrød O (2004) Physical and rheological properties of fish gelatin compared to mammalian gelatine. Food Hydrocolloid 18:203–213
5. Gómez-Guillén MC, Ihl M, Bifani V, Silva A, Montero P (2007) Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloid 21:1133–1143
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