Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties-Reference-Cited by-同舟云学术

Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties

Published:2013-06-10 Issue:5 Volume:20 Page:373-381
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

da Trindade Alfaro Alexandre¹,Fonseca Gustavo Graciano²,Balbinot Evellin¹,Prentice Carlos³

Affiliation:

1. Laboratory of Food Technology, Faculty of Engineering, Federal Technological University of Paraná (UTFPR), Francisco Beltrão PR, Brazil

2. Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados MS, Brazil

3. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande RS, Brazil

Abstract

Gelatin was extracted from the skin of tilapia ( Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%. Gel strength and viscosity values were 221 ± 5.68 g and 5.98 ± 0.34 cP, respectively, with the maturation time of 18 ± 1 h, and both parameters increased with the maturation time. Melting and gelling points of 25 ℃ and 21 ℃, respectively, were obtained for tilapia skin gelatin. The gelatin presented microbiological standards in accordance with the Brazilian Legislation.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013213488776

Reference45 articles.

1. Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones

2. Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica)

3. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin

4. Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources

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