Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix)

Author:

Zhang Junjie,Duan Rui,Wang Yiling,Yan Binlun,Xue Wanli

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Anonymous. (1978). Meat and meat products-determination of l-hydroxyproline content (reference method). International standard, ISO 3496(E).

2. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin;Arnesen;Bioresource Technology,2007

3. The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skins;Cho;Food Hydrocolloids,2006

4. Physicochemical and sensory characteristics of fish gelatin;Choi;Journal of Food Science,2000

5. Different thermostability of collagens from scale of carp (Cyprinus carpio) in winter and summer;Duan;Journal of Food Biochemistry,2010

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